Search Advanced

AIMS Agriculture and Food

2018, Volume 3, Issue 4: 521-534. doi: 10.3934/agrfood.2018.4.521
Previous Article Next Article
Research article

The effect of seasoning with herbs on the nutritional, safety and sensory properties of reduced-sodium fermented Cobrançosa cv. table olives

  • 1.
    Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha, 8005-139 Faro, Portugal
  • 2.
    Universidade do Algarve, Centre for Mediterranean Bioresources and Food (MeditBio), Campus de Gambelas, 8005-139 Faro, Portugal
  • Received: 22 September 2018 Accepted: 13 December 2018 Published: 17 December 2018

  • This study aimed at evaluating the effectiveness of seasoning Cobrançosa table olives in a brine with aromatic ingredients, in order to mask the bitter taste given by KCl when added to reduced-sodium fermentation brines. Olives were fermented in two different salt combinations: Brine A, containing 8% NaCl and, Brine B, a reduced-sodium brine, containing 4% NaCl + 4% KCl. After the fermentation the olives were immersed in seasoning brines with NaCl (2%) and the aromatic herbs (thyme, oregano and calamintha), garlic and lemon. At the end of the fermentation and two weeks after seasoning, the physicochemical, nutritional, organoleptic, and microbiological parameters, were determined. The olives fermented in the reduced-sodium brines had half the sodium concentration, higher potassium and calcium content, a lower caloric level, but were considered, by a sensorial panel, more bitter than olives fermented in NaCl brine. Seasoned table olives, previously fermented in Brine A and Brine B, had no significant differences in the amounts of protein (1.23% or 1.11%), carbohydrates (1.0% or 0.66%), fat (20.0% or 20.5%) and dietary fiber (3.4% or 3.6%). Regarding mineral contents, the sodium-reduced fermented olives, presented one third of sodium, seven times more potassium and three times more calcium than the traditional olives fermented in 8% NaCl. Additionally, according to the panelists’ evaluation, seasoning the olives fermented in 4% NaCl + 4% KCl, resulted in a decrease in bitterness and an improvement in the overall evaluation and flavor. Escherichia coli and Salmonella were not found in the olives produced.

    Citation: Paula Pires-Cabral, Tânia Barros, Tânia Mateus, Jessica Prata, Célia Quintas. The effect of seasoning with herbs on the nutritional, safety and sensory properties of reduced-sodium fermented Cobrançosa cv. table olives[J]. AIMS Agriculture and Food, 2018, 3(4): 521-534. doi: 10.3934/agrfood.2018.4.521

    Related Papers:

  • This study aimed at evaluating the effectiveness of seasoning Cobrançosa table olives in a brine with aromatic ingredients, in order to mask the bitter taste given by KCl when added to reduced-sodium fermentation brines. Olives were fermented in two different salt combinations: Brine A, containing 8% NaCl and, Brine B, a reduced-sodium brine, containing 4% NaCl + 4% KCl. After the fermentation the olives were immersed in seasoning brines with NaCl (2%) and the aromatic herbs (thyme, oregano and calamintha), garlic and lemon. At the end of the fermentation and two weeks after seasoning, the physicochemical, nutritional, organoleptic, and microbiological parameters, were determined. The olives fermented in the reduced-sodium brines had half the sodium concentration, higher potassium and calcium content, a lower caloric level, but were considered, by a sensorial panel, more bitter than olives fermented in NaCl brine. Seasoned table olives, previously fermented in Brine A and Brine B, had no significant differences in the amounts of protein (1.23% or 1.11%), carbohydrates (1.0% or 0.66%), fat (20.0% or 20.5%) and dietary fiber (3.4% or 3.6%). Regarding mineral contents, the sodium-reduced fermented olives, presented one third of sodium, seven times more potassium and three times more calcium than the traditional olives fermented in 8% NaCl. Additionally, according to the panelists’ evaluation, seasoning the olives fermented in 4% NaCl + 4% KCl, resulted in a decrease in bitterness and an improvement in the overall evaluation and flavor. Escherichia coli and Salmonella were not found in the olives produced.


    加载中
    [1] Frisoli TM, Schmieder RE, Grodzicki T, et al. (2012) Salt and hypertension: Is salt dietary reduction worth the effort? Am J Med 125: 433–439. doi: 10.1016/j.amjmed.2011.10.023
    [2] Horita CN, Morgano MA, Celeghini RMS, et al. (2011) Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride. Meat Sci 89: 426–433. doi: 10.1016/j.meatsci.2011.05.010
    [3] Bautista-Gallego J, Arroyo-López FN, Romero-Gil V, et al. (2015) Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine. Food Microbiol 49: 56–64. doi: 10.1016/j.fm.2015.01.012
    [4] López-López A, Bautista-Gallego J, Moreno-Baquero JM, et al. (2016) Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olive characteristics. Food Chem 211: 425–422.
    [5] Mateus T, Santo D, Saúde C, et al. (2016) The effect of NaCl reduction in the microbiological quality of cracked green table olives of the Maçanilha Algarvia cultivar. Int J Food Microbiol 218: 57–65. doi: 10.1016/j.ijfoodmicro.2015.11.008
    [6] Saúde C, Barros T, Mateus T, et al. (2017) Effect of chloride salts on the sensory and nutritional properties of cracked table olives of the Maçanilha Algarvia cultivar. Food Biosci 19: 73–79. doi: 10.1016/j.fbio.2017.06.001
    [7] Zinno P, Guantario B, Perozzi G, et al. (2017) Impact of NaCl reduction on lactic acid bacteria during fermentation of Nocellara del Belice table olives. Food Microbiol 63: 239–247. doi: 10.1016/j.fm.2016.12.001
    [8] Ambra R, Lucchetti S, Moneta E, et al. (2017) Effect of partial substitution of sodium with potassium chloride in the fermenting brine on organoleptic characteristics and bioactive molecules occurrence in table olives debittered using Spanish and Castelvetrano methods. Int J Food Sci Technol 52: 662–670. doi: 10.1111/ijfs.13319
    [9] Shobana S, Naidu AK (2000) Antioxidant activity of selected Indian spices. Prostaglandins, Leukotrienes Essent Fatty Acids 62: 107–110. doi: 10.1054/plef.1999.0128
    [10] Velioglu YS, Mazza G, Gao L, et al. (1998) Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. J Agric Food Chem 46: 4113–4117.
    [11] Zheng W, Wang SY (2001) Antioxidant activity and phenolic compounds in selected herbs. J Agric Food Chem 105: 940–949.
    [12] Embuscado ME (2015) Spices and herbs: Natural sources of antioxidants-a mini review. J Funct Foods 18: 811–819. doi: 10.1016/j.jff.2015.03.005
    [13] Bach-Faig A, Berry EM, Lairon D, et al. (2011) Mediterranean diet pyramid today. Science and cultural updates. Public Health Nutr 14: 2274–2284. doi: 10.1017/S1368980011002515
    [14] Uylaşer V, Yildiz G (2014) The historical development and nutritional importance of olive and olive oil constituted an important part of the Mediterranean Diet. Crit Rev Food Sci 54: 1092–1101. doi: 10.1080/10408398.2011.626874
    [15] Ghawi SK, Rowland I, Methven L (2014) Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings. Appetite 81: 20–29. doi: 10.1016/j.appet.2014.05.029
    [16] Arroyo-López FN, Romero C, Durán-Quintana M, et al. (2005) Kinetic study of the physicochemical and microbiological changes in "seasoned" olives during the shelf-life Period. J Agric Food Chem 53: 5285–5292. doi: 10.1021/jf050501+
    [17] Moreno-Baquero JM, Bautista-Gallego J, Garrido-Fernández A, et al. (2013) Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures. Food Chem 138: 1–8. doi: 10.1016/j.foodchem.2012.10.027
    [18] Pires-Cabral P, Barros T, Nunes P, et al. (2018) Physicochemical, nutritional and microbiological characteristics of traditional table olives from Southern Portugal. Emir J Food Agric 30: 611–620.
    [19] Desouky LM, Haggag LF, El-Migeed MMMA, et al. (2009) Changes in some physical and chemical properties of fruit and oil in some olive oil cultivars during harvesting stage. World J Agric Sci 5: 760–765.
    [20] Giuffrè AM (2017) Biometric evaluation of twelve olive cultivars under rainfed conditions in the region of Calabria, South Italy. Emir J Food Agric 29: 696–709.
    [21] Mele MA, Islam MZ, Kang HM, et al. (2018) Pre- and post-harvest factors and their impact on oil composition and quality of olive fruit. Emir J Food Agric 30: 592–603.
    [22] Fernández-Díez MJ, Castro R, Garrido A, et al. (1985) Biotecnología de la Aceituna de Mesa. Madrid, (Spain): Instituto de la Grasa, Consejo Superior de Investigaciones Científicas.
    [23] Miller GL (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31: 426–428. doi: 10.1021/ac60147a030
    [24] Maldonado MB, Zuritz CA, Assof MV (2008) Diffusion of glucose and sodium chloride in green olives during curing as affected by lye treatment. J Food Eng 84: 224–230. doi: 10.1016/j.jfoodeng.2007.04.033
    [25] Singleton VL, Orthofer R, Lamuela-Raventos RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteau reagent. Method Enzymol 299: 152–178. doi: 10.1016/S0076-6879(99)99017-1
    [26] Boskou G, Salta F, Chrysostomou S, et al. (2006) Antioxidant capacity and phenolic profile of table olives from the Greek market. Food Chem 94: 55–564.
    [27] AOAC (1990) Official Methods of Analysis. Official method 934.01. (15th ed.), Arlington, VA, USA: Association of Official Analytical Chemists.
    [28] AOAC (1990) Official Methods of Analysis. Official method 920.152. Kjeldahl Method. (15th ed.), Arlington, VA, USA: Association of Official Analytical Chemists.
    [29] AOAC (2000) Official Methods of Analysis. Official method 948.22. (17th ed.), Arlington, VA, USA: Association of Official Analytical Chemists.
    [30] AOAC (1990) Official Methods of Analysis. Official method 940.26. (15th ed.), Arlington, VA, USA: Association of Official Analytical Chemists.
    [31] AOAC (2005) Official Methods of Analysis. Official method 978.10. (18th ed.), Gaithersburg, MD, USA: Association of Official Analytical Chemists.
    [32] European Commission (EC) (2008) Directive 2008/100/EC of 28 October 2008 amending Council Directive 90/496/EEC on nutrition labelling for foodstuffs as regards recommended daily allowances, energy conversion factors and definitions. Annex II. Official Journal of the European Union, L285, 9–12.
    [33] González RD, Tamagnini LM, Olmos PD, et al. (2003) Evaluation of a chromogenic medium for total coliforms and Escherichia coli determination in ready-to-eat foods. Food Microbiol 20: 601–604. doi: 10.1016/S0740-0020(02)00178-8
    [34] International Olive Oil Council (IOOC) (2011) Guidelines for Taster and Panel Leader Training in the Sensory Assessment of Table Olives and Panel Management (COI/OT/MO Doc. Nº1). Madrid, Spain: International Olive Council.
    [35] International Olive Oil Council (IOOC) (2011) Method: Sensory Analysis of Table Olives (COI/MO Nº1 Rev 2). Madrid, Spain: International Olive Council.
    [36] Romeo FV, Piscopo A, Poiana M (2010) Effect of acidification and salt concentration on two black brined olives from Sicily (cv Moresca and Giarraffa). Grasas Aceites 61: 251–260. doi: 10.3989/gya.108809
    [37] International Olive Oil Council (IOOC) (2004) Trade Standard Applying to Table Olives, COI/OT/NC No. 1, Resolution No. RES-2/91-IV/04.
    [38] Alves M, Esteves E, Quintas C (2015) Effect of preservatives and acidifying agents on the shelf life of packed cracked green table olives from Maçanilha cultivar. Food Pack Shelf Life 5: 32–40. doi: 10.1016/j.fpsl.2015.05.001
    [39] Saura-Calixto F, Goňi I (2006) Antioxidant capacity of the Spanish Mediterranean diet. Food Chem 94: 442–447. doi: 10.1016/j.foodchem.2004.11.033
    [40] Arroyo-López FN, Romero-Gil V, Bautista-Gallego J, et al. (2012) Yeasts in table olive processing: Desirable or spoilage microorganisms? Int J Food Microbiol 160: 42–49. doi: 10.1016/j.ijfoodmicro.2012.08.003
    [41] Marsilio V, Campestre C, Lanza B, et al. (2002) Sensory analysis of green table olives fermented in different saline solutions. Acta Hortic 586: 617–620.
  • Reader Comments
  • © 2018 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)
通讯作者: 陈斌, bchen63@163.com
  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

  1. 本站搜索
  2. 百度学术搜索
  3. 万方数据库搜索
  4. CNKI搜索
AIMS Agriculture and Food
1.9 3.7

Metrics

Article views(3739) PDF downloads(584) Cited by(3)

Preview PDF
Download XML
Export Citation
Article outline

Figures and Tables

Tables(4)

Other Articles By Authors

Related pages

Tools

/

DownLoad:  Full-Size Img  PowerPoint
Return
Return

Catalog