Sodium content in Spanish-style Halkidiki green olives and its relationship with consumer acceptability scores |
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| Mastralexi, A., Filippidou, M., Mantzouridou, F.Th., Zachariadis G., Tsimidou M. Z. |
- Abstract:
- Salt is a key component of table olive fermentation and preservation. Driven by the increasing demand for low-sodium table olives, this work aimed at investigating the effect of partial substitution of sodium chloride by other chloride salts on sodium content and the sensory profile of the Spanish-style PDO Prasines Elies Halkidikis. Partial replacement of sodium chloride in Spanish- style PDO product fermentation gave promising results not only for consumer acceptance but also for the microbiological safety of the new product.
- Keywords:
- Halkidiki green olives, sodium content, sodium chloride, partial substitution, sensory attributes
- Download:
- IMEKO-TC23-2017-141.pdf
- DOI:
- -
- Event details
- IMEKO TC:
- TC23
- Event name:
- 3rd IMEKOFOODS Conference
- Title:
Metrology Promoting Standardization and Harmonization in Food and Nutrition
- Place:
- Thessaloniki, GREECE
- Time:
- 01 October 2017 - 04 October 2017