The influence of sodium chloride replacement with potassium chloride on quality changes of hot smoked Kilka (Clupeonella cultriventris caspia) during storage at ± ۴°C

The aim of this work was to study the effect of sodium chloride replacement with potassium chloride on quality changes of hot smoked Kilka during storage at ± ۴°C. To achieve this, after initial preparation, samples were exposed to brining process in two salts. This study was designed in two stages: in the first stage, different levels of salt replacement were used to select the best smoked treatment based on sensory test. In this stage, treatments were as:  control (۱۰۰% of NaCl), treatment ۱ (۷۵%NaCl/۲۵%KCl), treatment ۲ (۵۰% NaCl/۵۰%KCl), treatment ۳ (۲۵%NaCl/۷۵%KCl), treatment ۴ (۱۰۰% of KCl). Samples were processed at slow and fast speed smoking for about ۴ h, cooled and then tested by test panel. In the second stage, biochemical changes of selected treatment (treatment ۱) were compared with control samples during storage at ± ۴°C for ۱۵ days.  There were no differences (p>۰.۰۵) in content of fat, moisture, ash and TBA indices between control and treatment۱. Protein levels and salt intake were significantly (p<۰.۰۵) increased while the TVB-N and PV indices decreased in treatment۱. The results indicated that ۲۵% sodium replacement with potassium is desirable for this product.

کلیدواژه ها:

Hot smoking ، Kilka fish ، Sodium replacement ، Lipid oxidation ، Potassium chloride.