Iranian J. of Fisheries Science، جلد ۱۵، شماره ۲، صفحات ۶۶۲-۶۷۶
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عنوان انگلیسی The influence of sodium chloride replacement with potassium chloride on quality changes of hot smoked Kilka (Clupeonella cultriventris caspia) during storage at ± 4°C
چکیده انگلیسی مقاله 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.
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نویسندگان مقاله S. Faralizadeh |


E. Zakipour Rahimabadi |


A.A. Khanipour |


نشانی اینترنتی http://jifro.areo.ir/article_114561_8a5dc0a382937bbc45543cc26b4f8751.pdf
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