A study on the partial replacement of sodium chloride with different chloride salts in fermented cracked green table olives from cv. sari ulak

Sodium chloride is essential ingredient during the table olive fermentation, however lowering the sodium intake is advised by authorities due to high sodium intake causing some health problems. The aim of this study was to evaluate the influence of partial replacement of NaCl with different chloride salts of KCl, MgCl2 and CaCl2 on the physicochemical, microbiological and sensory characteristics of fermented cracked cv. Sarı Ulak green table olives. The values of pH and total acidity as lactic acid of cracked table olives were in the range of 4.00-4.58 and 5.34-6.07 g/kg respectively. The numbers of lactic acid bacteria, yeasts, non- Saccharomyces spp. and total mesophilic aerobic bacteria increased during the fermentations. Coliform bacteria did not survive after two weeks. Sensory analysis showed that the most preferred trail is with NaCl brine followed by NaCl+KCl combination and then NaCl+MgCl2 salt treatment. The trail which conducted by CaCl2 along with NaCl, was not preferred because of the bitter taste.