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The purpose of this study is to analyze the effects of different fat levels and substitution of sodium chloride salt with potassium chloride on physic- chemical and sensorial properties and shelf life of fish sausage produced from minced fish in the refrigerator. To do this, the sausages have been produced with different fat levels (10, 15, 20 %) and substitution of part of sodium chloride with potassium chloride( 0.95 KCl+ 0.54 NaCl and 0.47 KCl+ 1.02 NaCl)and have been reserved in refrigerator for 30 days and physical, chemical and sensorial evaluations have been done. The results of analyzing the approximate composition and PH show salient differences between different formulations of sausage and the control sample (p<0.05). By adding KCl to formulation, the final products had higher harness in comparison to the control sample. Sensorial analyze didn't show any significant difference between the samples. Treatment with higher fat content got higher score in the textural properties but this difference was not significant (p> 0.05). There was not a salient difference in color, taste and total acceptance between samples and control sample. Generally sensorial properties reduced in time but this reduction was not significant. Increase of thiobarbituric acid has been observed in all treatment over time but this amount never violated the normal range in any treatments.

Keywords: “fish sausage”, potassium chloride”, “fat”, “quality”

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