Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), Avda. Padre García Tejero 4, 41012 Sevilla, Spain.
Food Chem. 2013 May 1;138(1):1-8. doi: 10.1016/j.foodchem.2012.10.027. Epub 2012 Nov 2.
This work studies the effect of packing cracked seasoned olives with NaCl, KCl, and CaCl(2) mixture brines on their mineral nutrients and sensory attributes, using RSM methodology. The Na, K, Ca, and residual natural Mn contents in flesh as well as saltiness, bitterness and fibrousness were significantly related to the initial concentrations of salts in the packing solution. This new process led to table olives with a significantly lower sodium content (about 31%) than the traditional product but fortified in K and Ca. High levels of Na and Ca in the flesh led to high scores of acidity and saltiness (the first descriptor) and bitterness (the second) while the K content was unrelated to any sensory descriptor. The new presentations using moderate proportions of alternative salts will therefore have improved nutritional value and healthier characteristics but only a slightly modified sensory profile.
本工作采用响应面法研究了用 NaCl、KCl 和 CaCl(2)混合盐溶液包装裂果腌制橄榄对其矿物质营养和感官特性的影响。果肉中的 Na、K、Ca 和残留天然 Mn 含量以及咸度、苦味和纤维感与包装溶液中盐的初始浓度有显著关系。新工艺生产的餐桌橄榄钠含量（约 31%）明显低于传统产品，但 K 和 Ca 含量有所增加。果肉中高 Na 和 Ca 含量导致高酸度和咸味（第一个描述符）和苦味（第二个描述符）得分，而 K 含量与任何感官描述符无关。因此，使用替代盐的适度比例的新配方将具有更高的营养价值和更健康的特性，但感官特征只有略微改变。
