Quality Evaluation of Packaged Pimento-Paste Stuffed Green Manzanilla Olives in KCl, CaCl2, and MgCl2 Brines

This study evaluates the impact of fortifying pimento-paste stuffed olives with nutritional chloride salts (KCl, CaCl₂, and MgCl₂) on the quality characteristics of the products, using a D-optimal mixture design and Response Surface Methodology. To this aim, the effects of varying salt concentrations on physicochemical characteristics and sensory descriptors were analysed. Results showed that KCl was predominantly favourable, improving sensory attributes and contributing positively to overall product quality. MgCl₂ exhibited a neutral influence on most characteristics. However, CaCl₂, while enhancing <i>kinaesthetic</i> properties such as <i>hardness</i>, <i>crunchiness</i>, and <i>fibrousness</i>, also increased bitterness, which may detract from consumer preference. The optimal formulation was identified, highlighting the beneficial effects of KCl and a balanced mixture of CaCl₂ and MgCl₂. KCl and MgCl₂ are key components for fortification. The use of CaCl₂ improves the kinaesthetic properties but requires caution due to its potential to impart a <i>bitter</i> taste, which may not be favourable for specific consumers. These findings provide a basis for developing fortified pimento-paste stuffed olives or similar products tailored to consumer preferences.