Dipartimento di Valorizzazione e Protezione delle Risorse Agroforestali, Agricultural Microbiology and Food Technology Sector, Faculty of Agriculture, University of Turin, Via Leonardo da Vinci 44, 10095 Grugliasco, Torino, Italy; Department of Food Biotechnology, Instituto de la Grasa, Avda. Padre García Tejero 4, 41012 Seville, Spain.
J Food Prot. 2013 Nov;76(11):1923-32. doi: 10.4315/0362-028X.JFP-12-504.
This work was conducted to determine the effect of the partial replacement of NaCl by KCl and CaCl2 (expressed as percentages, wt/vol) on the microbial stability and physicochemical characteristics of seasoned cracked olives using a simplex centroid mixture design. Neither Enterobacteriaceae nor lactic acid bacteria were found during the 50 days that olive packages were monitored. Therefore, microbial instability was considered due to the growth of yeasts, which were the only detected microorganisms; Saccharomyces cerevisiae and Pichia membranifaciens were the most relevant species. Yeasts decreased during the first 21 to 30 days after packing, but their populations rose to 3.5 log CFU/ml by the end of the storage period, clearly causing product deterioration. The partial substitution of NaCl with the other chloride salts slightly altered the phase of microbial inhibition and regrowth. Most of the quality characteristics were not affected by the use of the alternative salt mixtures, but the pH values and Cl(-) concentrations in brine decreased as the CaCl2 concentration increased. Hence, seasoned cracked table olives can be produced using a lower proportion of NaCl without causing significant changes in the shelf life and product quality, although further detailed studies are necessary to guarantee the stability of products packed with specific salt mixtures.
本研究采用单纯形质心法设计，旨在确定用 KCl 和 CaCl2 部分替代 NaCl（以质量分数表示，wt/vol）对调味裂化橄榄的微生物稳定性和理化特性的影响。在监测橄榄包装的 50 天内，既未发现肠杆菌科，也未发现乳酸菌。因此，由于酵母的生长被认为是微生物不稳定的原因，而酵母是唯一检测到的微生物；酿酒酵母和膜毕赤酵母是最相关的物种。在包装后的前 21 至 30 天内，酵母数量减少，但在储存期结束时，其数量增加到 3.5 log CFU/ml，明显导致产品恶化。用其他氯化盐部分替代 NaCl 会轻微改变微生物抑制和再生长的阶段。虽然使用替代盐混合物不会显著改变保质期和产品质量，但大多数质量特性不受影响，但盐水的 pH 值和 Cl(-)浓度随着 CaCl2 浓度的增加而降低。因此，调味裂化橄榄可以使用较低比例的 NaCl 生产，而不会导致保质期和产品质量发生重大变化，尽管需要进一步进行详细研究以保证使用特定盐混合物包装的产品的稳定性。
