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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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  • DOI:
    _unreg_tc23-2017.141

Event details:

  • IMEKO TC:
    TC23
  • Event name:
    3rd IMEKOFOODS Conference
  • Title:

    Metrology Promoting Standardization and Harmonization in Food and Nutrition

  • Place:
    Thessaloniki, GREECE
  • Time:
    01 October 2017 - 04 October 2017