Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives

摘要: This study examined the effect of osmotic dehydration Kalamata natural black olives as pre-fermentation treatment in combination with partial substitution NaCl by monosodium glutamate (MSG) on fermentation profile olives. Osmotic was undertaken immersing 70% (w/w) glucose syrup overnight at room temperature. Further on, three different mixtures and MSG with/without prior were investigated, namely (i) 6.65% – 0.35% (5% substitution), (ii) 6.30% 0.70% (10% (iii) 5.95% 1.05% (15% (iv) 7% without (control treatment). Changes microbial association (lactic acid bacteria [LAB], yeasts, Enterobacteriaceae), pH, titratable acidity, organic acids, sugars, volatile compounds brine analyzed for a period 4 months. The final product subjected to sensory analysis content determined. Results demonstrated that brining led vigorous lactic processes indicated obtained values pH (3.7–4.1) acidity (0.7–0.8%) regardless amount used. However, non-osmotically dehydrated olives, highest level resulted (4.5) beyond specification this type degraded brines being almost completely converted γ-aminobutyric (GABA) end fermentation. Finally, assessment fermented all levels did not show any deviation compared control treatment.