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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 | ||
| Iranian Journal of Fisheries Sciences | ||
| مقاله 5، دوره 15، شماره 2، تیر 2016، صفحه 662-676 اصل مقاله (378.33 K) | ||
| شناسه دیجیتال (DOI): 10.22092/ijfs.2018.114561 | ||
| نویسندگان | ||
| S. Faralizadeh* ؛ E. Zakipour Rahimabadi؛ A.A. Khanipour | ||
| چکیده | ||
| 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 < /em>>0.05) in content of fat, moisture, ash and TBA indices between control and treatment1. Protein levels and salt intake were significantly (p < /em><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. | ||
| کلیدواژهها | ||
| Hot smoking؛ Kilka fish؛ Sodium replacement؛ Lipid oxidation؛ potassium chloride | ||
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