Effect of reducing sodium salt on the quality of the table black olive production

This study examined the impact of different mixtures of NaCl, Himalayan, KCl and CaCl2 salts on the fermentation profiles of Gemlik natural black olives. Eight different combinations of NaCl, Himalayan, KCl, CaCl2 were investigated, namely 10 % NaCl (control treatment), 5 % NaCl-5 % HT, 5 % NaCl-5 % KCl, 5 % NaCl-5 % CaCl2, 5 % NaCl-2.5 % HT-2.5 % KCl, 5 % NaCl-2.5 % HT-2.5 % CaCl2, 5 % NaCl-2.5 % KCl-2.5 % CaCl2, 5 % NaCl-1.7 % HT- 1.7 % KCl-1.7 % CaCl2. Fermentation was carried out according to dry tin method. During the fermentation period, microbiological counts (lactic acid bacteria, aerobic mesophilic bacteria, yeasts) as well as pH and total acidity analyzes were performed made in olive and olive water (olive wastewater obtained from olives as a result of osmosis). pH and total acidity as lactic acid determined between 4.16-4.48; 4.1-6.9 g/L at the end of the fermentation, respectively. During fermentation the highest number of lactic acid bacteria (6.22 log cfu/mL) and the highest number of yeasts (7.81 log cfu/mL) was determined in ezperiment including all salts, while the highest number of aerobic mesophilic bacteria was determined (7.83 log cfu/mL) in the control experiment. Organoleptic evaluation was a critical factor for the acceptability of the final product. According to the results of sensory evaluation the most preferred olive produced with a combination of 5 % NaCl-2.5 % Himalayan Salt-2.5 % KCl in term of taste. According to the results obtained from this study, NaCl, himalayan and KCl salts combinations can be used for production of table olives.