López-López Antonio, Bautista-Gallego Joaquín, Moreno-Baquero José María, Garrido-Fernández Antonio
Department of Food Biotechnology, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Building 46. 41013 Sevilla, Spain.
Data Brief. 2016 Jun 28;8:709-16. doi: 10.1016/j.dib.2016.06.036. eCollection 2016 Sep.
This article contains processed data related to the research published in "Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olives" [1]. It displays information on the salt substitution by other nutrient salts (potassium chloride and calcium chloride) during fermentation of green Spanish-style Manzanilla table olives to produce healthier products. Particularly, it studies the relationship between the different colour parameters (L*, a*, b* and C i), firmness, and sensory attributes (saltiness, bitterness, hardness, and fibrousness), and the composition of the initial brine in NaCl, KCl, and CaCl2. The composition of the brines affected the characteristics of the product. In general, the higher was the proportion of CaCl2 in the initial brines the better was the colour. Also, the presence of this salt mitigated the saltiness perception but increment those of bitterness, hardness, fibrousness, and crunchiness. Besides, most of the sensory attribute scores could successfully be predicted as a function of the Na, K, and Ca concentrations in the fermented olive flesh. The work allows the production of table olives with specific characteristics and predetermined mineral nutrient composition.
本文包含与发表在《营养盐混合物发酵对西班牙绿色曼萨尼亚餐用橄榄的影响》[1]中的研究相关的处理后数据。它展示了在西班牙绿色曼萨尼亚餐用橄榄发酵过程中，用其他营养盐（氯化钾和氯化钙）替代盐以生产更健康产品的相关信息。具体而言，它研究了不同颜色参数（L*、a*、b*和C i）、硬度以及感官属性（咸度、苦味、硬度和纤维感）与初始盐水中氯化钠、氯化钾和氯化钙的成分之间的关系。盐水的成分影响了产品的特性。一般来说，初始盐水中氯化钙的比例越高，颜色越好。此外，这种盐的存在减轻了咸味感知，但增加了苦味、硬度、纤维感和脆度。此外，大多数感官属性得分可以成功地预测为发酵橄榄果肉中钠、钾和钙浓度的函数。这项工作有助于生产具有特定特性和预定矿物质营养成分的餐用橄榄。
