Challenges in the Processing Line of Spanish Style cv. Chalkidiki Green Table Olives Spontaneously Fermented in Reduced NaCl Content Brines

Mantzouridou Fani Th; Mastralexi Aspasia; Filippidou Maria; Tsimidou Maria Z.

摘要

Abstract > In this work, the effect of different treatments using selected combinations of chloride salts (NaCl, KCl, CaCl <sub>2,</sub> MgCl <sub>2</sub> ) in fermentation brine to assess the safety, quality, and nutritional value of the Spanish style cv. Chalkidiki green table olives spontaneously fermented is studied. Examination of safety parameters (bacteria/yeasts, pH, acidity) and changes in olive color and texture characteristics in brines during fermentation, and in mineral content of olives upon storage up to 12 months, is conducted using appropriate methods. Sensory evaluation takes place in certain cases. Among the tested salt combinations, those of 4.08% NaCl, 2.8% KCl, 1% CaCl <sub>2</sub> , and 0.12% MgCl <sub>2</sub> (w/v) are found to be the most effective regarding safety, color, texture, and taste. Findings support that Spanish style cv. Chalkidiki green olives can be spontaneously fermented in reduced NaCl content brine. The 50% lower NaCl content of the fermented olives compared with that in traditionally fermented ones suggests that reformulation of cv. Chalkidiki green table olives by safe intervention is feasible. > Practical Applications : cv. Chalkidiki green table olives are of high importance for the Greek economy. Traditionally they are spontaneously fermented in NaCl brine (8% w/v). Partial replacement of NaCl content with other salts in such a line results in a product acceptable in terms of safety and quality characteristics. The Greek table olive industry may profit from the findings in an attempt to remodel the traditional spontaneous fermentation in green olive processing according to international dietary guidelines. </abstract> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> <div class="translation abstracttxt"> <span class="zhankaihshouqi fivelineshidden" id="abstract"> <span>机译：</span><Abstract Type =“Main”XML：Lang =“en”> <标题类型=“main”>抽象</ title> > 在这项工作中，使用选定的氯化物盐组合的不同治疗的影响（NaCl，Kcl，CaCl <sub> 2，</ sub> mgcl. <sub> 2 </ sub> ）在发酵盐水中评估西班牙风格CV的安全性，质量和营养价值。研究了自发发酵的Chalkidiki绿色表橄榄。使用适当的方法对安全参数（细菌/酵母，pH，酸度）和猪肉中橄榄颜色和质地特征的变化以及橄榄矿物质含量的影响，使用适当的方法进行。在某些情况下发生感官评估。在测试的盐组合中，4.08％NaCl，2.8％KCl，1％CaCl的组合 <sub> 2 </ sub> ，和0.12％mgcl <sub> 2 </ sub> （w / v）被发现是安全，颜色，质地和味道最有效的。调查结果支持西班牙风格的简历。 Chalkidiki绿橄榄可以在降低的NaCl含量盐水中自发发酵。与传统发酵的橄榄相比，发酵橄榄的50％降低的NaCl含量表明CV的重构。 Chalkidiki绿色桌橄榄通过安全干预是可行的。 </ p> > 实际应用</ i> ：简历。 Chalkidiki绿色桌橄榄对希腊经济具有很重要。传统上，它们在NaCl盐水（8％w / v）中自发地发酵。在这种线中部分替代NaCl含量与其他盐在这样的线上导致在安全性和质量特征方面可接受的产品。希腊表橄榄产业可能从调查结果中获利，试图根据国际饮食指南重塑绿色橄榄加工中传统的自发发酵。 </ p> </摘要> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> </div> <div class="record"> <h2 class="all_title" id="enpatent33" > 著录项</h2> <ul> <li> <span class="lefttit">来源</span> <div style="width: 86%;vertical-align: text-top;display: inline-block;"> <a href='/journal-foreign-23377/'>《European Journal of Lipid Science and Technology 》</a> <b style="margin: 0 2px;">|</b><span>2020年第4期</span><b style="margin: 0 2px;">|</b> <span>共9页</span> </div> </li> <li> <div class="author"> <span class="lefttit">作者</span> <p id="fAuthorthree" class="threelineshidden zhankaihshouqi"> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Mantzouridou Fani Th&option=202" target="_blank" rel="nofollow">Mantzouridou Fani Th;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Mastralexi Aspasia&option=202" target="_blank" rel="nofollow">Mastralexi Aspasia;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Filippidou Maria&option=202" target="_blank" rel="nofollow">Filippidou Maria;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Tsimidou Maria Z.&option=202" target="_blank" rel="nofollow">Tsimidou Maria Z.;</a> </p> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zkzz" style="display: none;">展开▼</span> </div> </li> <li> <div style="display: flex;"> <span class="lefttit">作者单位</span> <div style="position: relative;margin-left: 3px;max-width: 639px;"> <div class="threelineshidden zhankaihshouqi" id="fOrgthree"> <p>Laboratory of Food Chemistry and Technology School of ChemistryAristotle University of ThessalonikiThessaloniki 541 24 Greece;</p> <p>Laboratory of Food Chemistry and Technology School of ChemistryAristotle University of ThessalonikiThessaloniki 541 24 Greece;</p> <p>Laboratory of Food Chemistry and Technology School of ChemistryAristotle University of ThessalonikiThessaloniki 541 24 Greece;</p> <p>Laboratory of Food Chemistry and Technology School of ChemistryAristotle University of ThessalonikiThessaloniki 541 24 Greece;</p> </div> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zhdw" style="display: none;">展开▼</span> </div> </div> </li> <li> <span class="lefttit">收录信息</span> <span style="width: 86%;vertical-align: text-top;display: inline-block;"></span> </li> <li> <span class="lefttit">原文格式</span> <span>PDF</span> </li> <li> <span class="lefttit">正文语种</span> <span>eng</span> </li> <li> <span class="lefttit">中图分类</span> <span> <a href="https://www.zhangqiaokeyan.com/clc/8004.html" title="油脂工业产品及副产品">油脂工业产品及副产品 ;</a> <a href="https://www.zhangqiaokeyan.com/clc/8042.html" title="食用油脂加工工业">食用油脂加工工业 ;</a></span> </li> <li class="antistop"> <span class="lefttit">关键词</span> <p style="width: 86%;vertical-align: text-top;"> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=olive quality&option=203" rel="nofollow">olive quality;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=olive safety&option=203" rel="nofollow">olive safety;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=sodium intake reduction&option=203" rel="nofollow">sodium intake reduction;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Spanish style cv. Chalkidiki green table olives&option=203" rel="nofollow">Spanish style cv. Chalkidiki green table olives;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=spontaneous olive fermentation&option=203" rel="nofollow">spontaneous olive fermentation;</a> </p> <div class="translation"> 机译：橄榄质;橄榄色安全;减少进气量;西班牙风格简历。 Chalkidiki绿色表橄榄;自发橄榄发酵; </div> </li> </ul> </div> </div> <div class="literature cardcommon"> <div class="similarity "> <h3 class="all_title" id="enpatent66">相似文献</h3> <div class="similaritytab clearfix"> <ul> <li class="active" >外文文献</li> <li >中文文献</li> <li >专利</li> </ul> </div> <div class="similarity_details"> <ul > <li> <div> <b>1. </b><a class="enjiyixqcontent" href="/journal-foreign-detail/0704023377532.html">Challenges in the Processing Line of Spanish Style cv. 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<li> <div> <b>4. </b><a class="enjiyixqcontent" href="/patent-detail/06130417547386.html">Procedure for obtaining a favorable plant growth solution from wash water the process of Spanish style green olives and use of said solution.</a> <b>[P]</b> . <span> 外国专利：  ES2408134B1 </span> <span> . 2014-04-15</span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：从洗涤水，西班牙式绿橄榄的加工过程中获得有利的植物生长溶液的程序以及所述溶液的用途。 </span> </p> </li> <li> <div> <b>5. </b><a class="enjiyixqcontent" href="/patent-detail/06130420153186.html">Procedure for obtaining a favorable plant growth solution from wash water the process of Spanish style green olives and use of said solution.</a> <b>[P]</b> . <span> 外国专利：  ES2408134A1 </span> <span> . 2013-06-18</span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：从洗涤水，西班牙式绿橄榄的加工过程中获得有利的植物生长溶液的程序以及所述溶液的用途。 </span> </p> </li> </ul> </div> </div> </div> <div class="theme cardcommon" style="overflow: auto;display:none"> <h3 class="all_title" id="enpatent55">相关主题</h3> <ul id="subject"> </ul> </div> </div> </div> </div> <div class="right rightcon"> <div class="details_img cardcommon clearfix" style="margin-bottom: 10px;display:none;" > </div> </div> </div> <div id="thesis_get_original1" class="downloadBth" style="bottom: 19px;z-index: 999;" onclick="ywcd('0704023377532','4',7,2,1,'',this,24)" class="delivery" prompt="010401" title="通过人工服务将文献原文发送至邮箱" >获取原文</div> <div class="journalsub-pop-up" style="display: none"> <div class="journal-sub"> <h2>期刊订阅</h2> <img src="https://cdn.zhangqiaokeyan.com/img/loginclose.png" alt="关闭" onclick="$('.journalsub-pop-up').hide()"> <p class="pardon">抱歉，该期刊暂不可订阅，敬请期待！</p> <p class="current">目前支持订阅全部北京大学中文核心（2020）期刊目录。</p> <div style="display: flex;margin-top: 69px;justify-content: 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