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 treatment 1. Protein levels and salt intake were significantly (p<0.05) increased while the TVB-N and PV indices decreased in treatment 1. The results indicated that 25% sodium replacement with potassium is desirable for this product

Fatty acid composition of fresh and smoked Black and Caspian Sea sprat, Clupeonella cultriventris (Nordmann, 1840) treated with different salt composition

The effect of salting by different salt composition on fatty acid profile studied in hot smoked Black and Caspian Sea sprat, Clupeonella cultriventris. After initial prepare activities, samples were exposed to brining process within two salt concentrations including of 100 % NaCl (treatment 1 or T1) and 75 % NaCl- 25 % KCl (treatment 2 or T2) under 15% brine solution for 3 hrs. The smoking process included turning the samples into drying and hot smokes by slow and high rates of smoking machine (Atmoos) set and packaged. Fatty acid profiles of treated samples were compared with fresh fish samples (control). Smoking process decreased the content of SFA and contemporary increased the content of PUFA in comparison to control samples. These changes were slightly higher in T2. N-3/n-6 ratio of control samples (7.30) was increased in T1 samples (7.71) and decreased in T2 samples (6.86) after smoking process. Atherogenic index (AI) value was decreased after smoking process in both treatments with higher decrement for T2. Thrombogenic index (TI) value was also decreased after smoking process in both treatments. Partial sodium replacement did not affect fatty acid composition, PUFAs content, AI and TI values