Sodium content in Spanish-style Halkidiki green olives and its relationship with consumer acceptability scores

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

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IMEKO-TC23-2017-141.pdf

DOI

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IMEKO TC

TC23 - Metrology in Food and Nutrition

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