The Influence of Sodium Chloride Replacement With Potassium Chloride on Quality Changes of Hot Smoked Kilka (Clupeonella Cultriventris Caspia) During Storage At ± 4°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 ± 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.