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首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >Partial replacement of sodium chloride with other chloride salts for the production of black table olives from cv. Gemlik
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Partial replacement of sodium chloride with other chloride salts for the production of black table olives from cv. Gemlik

机译：部分取代氯化钠与其他氯盐的生产黑色的表奥莉薇从简历。

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摘要

The aim of this study was to investigate the quality of black table olives made from cv. Gemlik by partially replacing sodium chloride with other salts to reduce NaCl in table olives. Five different combinations of chloride salts were used as 10% NaCl (control treatment), 5% NaCl+5% CaCl2, 5% NaCl+5% KCl, 5% KCl+5% CaCl2 and 3.3% NaCl+3.3% KCl+3.3% CaCl2 for table olive production according to the traditional Gemlik method. Fermentations were carried out for 190 days in duplicate. At the end of the fermentations, total acidity values reached from 1.17 to 4.54 g/l and yeast and lactic acid bacteria counts were in the range of 6.51 and 8.26 log cfu/ml, respectively. According to the sensory evaluation, the brines including CaCl2 were less preferred by the panellists. Combination of KCI and CaCl2 salts led to bitter taste in the final product. On the other hand, combination of chloride salts as 5% NaCl and 5% KCl resulted in low sodium content olives with good organoleptic characteristics. Result showed that, acceptable end products can be produced by using NaCl and KCl salt mixtures to meet the demands of low sodium intake in the production of table olives.
机译：本研究的目的是调查质量的黑橄榄制成简历表。Gemlik通过部分取代氯化钠与其他表橄榄盐降低氯化钠。五个不同的氯盐的组合被用作10%氯化钠(控制治疗),5%和3.3%氯化钠+ 3.3%氯化钾+ 3.3%氯化钙为表橄榄根据传统Gemlik生产方法。一式两份。从发酵、总酸度值1.17 ~ 4.54 g / l和酵母和乳酸细菌数量在6.51的范围8.26日志cfu /毫升,分别。感官评价,卤水包括氯化钙由小组成员不太喜欢。科和氯化钙盐导致痛苦在最终产品的味道。结合氯盐5%氯化钠和5%氯化钾导致低钠含量橄榄良好的感官特征。,接受终端产品可以生产的使用氯化钠和氯化钾盐混合物来满足低钠摄入量生产的要求表橄榄。

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