Volume 10, Issue 1 (2021)                   JFST 2021, 10(1): 46-59 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Mohammadzadeh B. Effect of Sodium Chloride Replacement by Potassium Chloride on the Nutrition Quality and Sensory Assessment of Fish Sauce from Common Kilka (Clupeonella cultriventris (. JFST 2021; 10 (1) :46-59
URL: http://jfst.modares.ac.ir/article-6-50047-en.html
Department of Fisheries, Faculty of Agriculture and Natural Resources, Gonbad Kavous University, Gonbad Kavous, Iran. , behrooz9@gmail.com
Abstract:   (1677 Views)
To Aims salt reduction and investigation, the effect of sodium chloride (NaCl) replacement by potassium chloride (KCl) on the nutrition quality and sensory assessment of fish sauce from Common Kilka (Clupeonella cultriventris) with substituting NaCl by KCl at 0%, 25%, and 50% concentration was produced during 45 days of fermentation at 37±2 Co. The proximate composition, free amino acid profile, profile, groups, and rate of the total amino acid (TAA), indices including acid amine score, chemical score, essential amino acid (EAA) index, biological value (BV) and protein efficiency rate (PER) as well as sensory assessment, was investigated. The increase of KCl concentration led to a decrease in the sum of essential free amino acids. The most abundant amino acid in the level of 100% NaCl and 25% KCl was glutamic acid as well in the level of 50% KCl was Lysine. The highest sum of EAA and rate of EAA to TAA respectively in the level of 25 and 50% KCl recorded. Phenylalanine, Methionine, and Threonine were identified as limiting amino acids in produced fish sauces. Fish sauce with 25% KCl concentration contained a higher amount of EAA index, BV, and PER than other samples. According to sensory assessment, levels of 100% NaCl and 24% KCl were accepted by the panelists. In Conclusion, due to partly improvement in nutrition quality as well as acceptable sensory, would suggest that NaCl replaces by KCl in 25% concentration in the production of common Kilka fish sauce.
Full-Text [PDF 1653 kb]   (729 Downloads)    
Article Type: Original Research | Subject: Seafood technology
Received: 2021/02/10 | Published: 2021/04/12

Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.