Data on green Spanish-style Manzanilla table olives fermented in salt mixtures

8 Páginas; 1 Tabla; 4 FigurasThis article contains processed data related to the research published in “Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olives” [1]. It displays information on the salt substitution by other nutrient salts (potassium chloride and calcium chloride) during fermentation of green Spanish-style Manzanilla table olives to produce healthier products. Particularly, it studies the relationship between the different colour parameters (L*, a*, b* and Ci), firmness, and sensory attributes (saltiness, bitterness, hardness, and fibrousness), and the composition of the initial brine in NaCl, KCl, and CaCl2. The composition of the brines affected the characteristics of the product. In general, the higher was the proportion of CaCl2 in the initial brines the better was the colour. Also, the presence of this salt mitigated the saltiness perception but increment those of bitterness, hardness, fibrousness, and crunchiness. Besides, most of the sensory attribute scores could successfully be predicted as a function of the Na, K, and Ca concentrations in the fermented olive flesh. The work allows the production of table olives with specific characteristics and predetermined mineral nutrient composition.This work was supported by the European Union (Probiolives, contract 243471), Spanish Government (AGL2010-15494/ALI, partially financed by European regional development funds, ERDF) and Junta de Andalucía (through financial support to AGR-125 group). J. Bautista-Gallego and J.M. Moreno-Baquero thank CSIC for their JAE-PREDOCs fellowships. The technical assistance of Veronica Romero Gil and Elena Nogales Hernández is also acknowledged.Peer reviewe