Publication Date:
2021-05-19
Description:
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.
Description:
Published
Keywords:
Fish processing
;
Clupeonella cultriventris caspia
;
Hot smoking
;
Kilka fish
;
Sodium replacement
;
Lipid oxidation
;
Potassium chloride
;
Quality
;
Potassium chloride
;
Sodium chloride
Repository Name:
AquaDocs
Type:
Journal Contribution
,
Refereed
Format:
pp.662-676
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