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The influence of sodium chloride replacement with potassium chloride on quality changes of hot smoked Kilka (Clupeonella cultriventris caspia) during storage at± 4°C
Description:- Department of Fisheries, Faculty of Natural Resources, University of Zabol, Iran. 2-Fisheries Department, Faculty of Natural Resources, University of Guilan, Sowmeh Sara,1144, Guilan, Iran. 3- National Fish Processing Research Center, P.O. Box: 43145-1655 Bandar Anzali, Iran. * Corresponding author's Email: s.faralizade@yahoo.com
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Abstract
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 ± 4°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 (100% of NaCl), treatment 1 (75%NaCl/25%KCl), treatment 2 (50% NaCl/50%KCl), treatment 3 (25%NaCl/75%KCl), treatment 4 (100% of KCl). Samples were processed at slow and fast speed smoking for about 4 h, cooled and then tested by test panel. In the second stage, biochemical changes of selected treatment (treatment 1) were compared with control samples during storage at ± 4°C for 15 days. There were no differences (p>0.05) in content of fat, moisture, ash and TBA indices between control and treatment1. Protein levels and salt intake were significantly (p<0.05) increased while the TVB-N and PV indices decreased in treatment1. The results indicated that 25% sodium replacement with potassium is desirable for this product.
Keywords: Hot smoking, Kilka fish, Sodium replacement, Lipid oxidation, Potassium chloride.
Author:Faralizadeh S. *; Zakipour Rahimabadi E.1,2; Khanipour A.A.3
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