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Food Microbiol

Title:		A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives
Author(s):		Panagou EZ; Hondrodimou O; Mallouchos A; Nychas GJ;
Address:		"Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, Athens, Greece. stathispanagou@aua.gr"
Journal Title:		Food Microbiol
Year:		2011
Volume:		20110606
Issue:		7
Page Number:		1301 - 1307
DOI:		10.1016/j.fm.2011.05.008
ISSN/ISBN:		1095-9998 (Electronic) 0740-0020 (Linking)
Abstract:		"This study examined the impact of different mixtures of NaCl, KCl, and CaCl(2) on the fermentation profiles of Conservolea natural black olives. Five different combinations of chloride salts were investigated, namely (i) 8% NaCl (control treatment), (ii) 4% NaCl and 4% KCl, (iii) 4% NaCl and 4% CaCl(2), (iv) 4% KCl and 4% CaCl(2), and (v) 2.6% NaCl-2.6% KCl-2.6% CaCl(2). The changes in the microbial association (lactic acid bacteria, yeasts, Enterobacteriaceae), pH, titratable acidity, organic acids, volatile compounds, and mineral content in olive flesh were analyzed. Results demonstrated that all salt combinations led to vigorous lactic acid processes based on the obtained values of pH (3.9-4.2) and titratable acidity (0.70-0.86 g lactic acid per 100 ml brine). Organoleptic evaluation was a critical factor in the acceptability of the final product. Increasing concentrations of CaCl(2) or a combination of KCl and CaCl(2) rendered the product bitter with low acceptability by the taste panel. Only one combination of chloride salts (4% NaCl and 4% KCl) could finally produce olives with lower sodium content and good organoleptic attributes. The results of this study could be employed by the Greek table olive industry in an attempt to produce natural black olives with less sodium without affecting the traditional taste of fermented olives in order to meet consumers' demand for low sodium dietary intake"
Keywords:		*Fermentation Gas Chromatography-Mass Spectrometry Hydrogen-Ion Concentration Olea/chemistry/*metabolism/microbiology Sodium Chloride/*analysis;
Notes:		"MedlinePanagou, E Z Hondrodimou, O Mallouchos, A Nychas, G-J E eng Research Support, Non-U.S. Gov't England 2011/08/16 Food Microbiol. 2011 Oct; 28(7):1301-7. doi: 10.1016/j.fm.2011.05.008. Epub 2011 Jun 6"