P61: SODIUM CONTENT IN SPANISH-STYLE HALKIDIKI GREEN OLIVES AND ITS RELATIONSHIP WITH CONSUMER ACCEPTABILITY SCORES

摘要

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.