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The effect of partial replacement of NaCl by KCl on sensory and microbial properties of hot smoked kilka (Clupeonella cultriventris caspia) during storage in refrigeratorwas investigated in two stages. Samples were initially prepared and, in the first stage, were exposed to brine solution with 15% mixture of NaCl/KCl at 5 different levels (NaCl 100%, control; NaCl/KCl 75/ 25 %, treatment A;  NaCl/KCl (50/ 50%, treatment B; NaCl/KCl 25/ 75%, treatment C; KCl 100%, treatment D) for 3 hrs. The smoking process included turning the samples into drying and hot smokes by slow and high rates of Atmos set.All samples were tested by sensoryanalysisand saltintaketo select the nominated treatments.In the second stage, sensory and microbial properties of selected treatment were compared with the control samples during storage in refrigerator for 15 days. Microbial tests revealed significantly greaterrate of mold contamination in treatment A (25/75% KCl/NaCl) than the control (100% NaCl) in the early days, but reduced later in both. The sensory analysis indicated no significant difference between the two treatments. According to the results, sodium chloride could be replaced up to 25%with potassium chloride for hot-smoked kilka without negative effects on microbial and sensory properties.

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In this work growth and characterization of potassium chloride with nanodiamond is studied. Crystals were grown in Czochralski crystal growth method. KCl crystals are doped with 0.5, 1 and 1.5 percent nanodiamond (ND) impurities. Breaking cross sections of the pure and doped crystals were characterized by (scanning electron microscopy) SEM. As a result, increasing the doping percentage of the ND in the KCl crystal, leads to arising the surface roughness and nicks curvature on the fracture cross section of the crystal. It means that ND doping inside KCl crystal caused to increase mechanical hardness of the crystal and increasing the doping percentage results more mechanical resisting crystal. On the other hand, Vickers microhardness scale is used in this study. Hardness is too complex to be described by first principles. Based on the dielectric chemical bond theory, a semiempirical theoretical formulation of the hardness of pure and doped crystals is introduced. Analyzing of the results shows increasing of the nanodiamond doping leads to increasing of mechanical resistance of the samples.

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Nowadays, by converting the cheap and commercial low-valued fish into value-added products such as fish sausages, as well as the application of novel ohmic heating method to cook more uniform, faster compared to other thermal severe methods and with minimal processing can play an important role in producing a safe and nutritious product. Therefore, the purpose of this study is to investigate some microbial and chemical characteristics of (Saurida tumbil) greater lizardfish sausage heated by emerging ohmic heating method and formulation optimization was performed by response surface methodology -central composite design (RSM-CCD) by considering KCl (0.7- 2.3 %), Soy Oil ( 4-14 %) and Isolated Soy Protein (0.2-1.8%). Optimization of 20 fish sausage formulation produced by ohmic heating was done by response surface methodology using Design Expert software version 11 and the relationship between the independent variables and the five responses was investigated. KCl has been shown an inhibitory effect on samples total plate count level. The interaction effect of soybean oil and soy protein isolate had a significant effect on pH changes. Increasing soybean oil percentage caused a little increase and subsequently reduction of pH and increasing soy protein isolate led to a significant decrease in pH. Furthermore, higher amount of KCl and soy protein isolate reduced the amount of cooking loss. In addition increase of soy bean oil percentage caused reduction and increase of soy protein isolate lead to increase of water holding capacity. Based on the results of formulation optimization in fish sausages with formulations containing 2% potassium chloride, 6% soybean oil and 1.5% soy protein isolate can increase water holding capacity, the lowest microbial load and the lowest peroxide value, cooking loss and optimized pH.