Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation

This work studies the effects of different sodium (in the range of 4–10%), potassium (0–4%) and calcium (0–6%) chloride salt mixtures on the fermentation profile of Gordal olives processed according to the Spanish style. For this purpose, response surface methodology based on a simplex centroid mixt...

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Bibliographic Details
Published in:Food microbiology 2011-10, Vol.28 (7), p.1316-1325
Main Authors: Bautista Gallego, J., Arroyo López, F.N., Romero Gil, V., Rodríguez Gómez, F., García García, P., Garrido Fernández, A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Calcium chloride
Chlorides - pharmacology
Enterobacteriaceae
Enterobacteriaceae - isolation & purification
Fermentation - drug effects
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Green table olives
Hydrogen-Ion Concentration
Mixture design
Multivariate Analysis
Olea
Olea - metabolism
Olea - microbiology
Potassium chloride
Principal component analysis
Sodium chloride
Yeasts - isolation & purification
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Summary:This work studies the effects of different sodium (in the range of 4–10%), potassium (0–4%) and calcium (0–6%) chloride salt mixtures on the fermentation profile of Gordal olives processed according to the Spanish style. For this purpose, response surface methodology based on a simplex centroid mixture design with constrain (sum of salt percentages = 10%) was used. All treatments reached appropriate titratable acidity levels, but this parameter could not be related to the initial chloride salt concentration. The presence of CaCl2 led to lower initial and after-fermentation pHs, delayed sugar diffusion into the brine, its maximum concentration and titratable acidity formation. CaCl2 also delayed Enterobacteriaceae and yeast sprang, decreasing their overall growth. This chloride salt also showed a tendency to reduce overall lactic acid bacteria growth. KCl had a similar behaviour to NaCl but, in general, increased overall microbial growth. Thus, a partial substitution of NaCl in Spanish-style green olives with KCl and CaCl2 does not substantially modify the fermentation profile but does produce some changes, which, when properly managed, could help to improve product processing. ► The use of statistical modelling techniques allowed the optimisation of the fermentative process as a function of diverse chloride salts combinations. ► Results show that an appropriate lactic acid process can also be obtained with lower sodium content. ► CaCl2 affected the microbiological and physic-chemical profile of fermentation, reducing overall microbial growth. ► The partial substitution of NaCl by KCl or CaCl2 did not represent a microbial safety risk for the fermented olives.
ISSN:0740-0020
1095-9998
DOI:10.1016/j.fm.2011.06.002