en Fish processing Fish processing پژوهشي Orginal research papers <p dir="ltr" style="text-align: justify;">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 &plusmn; 4&deg;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: &nbsp;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 &plusmn; 4&deg;C for 15 days. &nbsp;There were no differences (<em>p</em>>0.05) in content of fat, moisture, ash and TBA indices between control and treatment1. Protein levels and salt intake were significantly (<em>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.</p> Hot smoking, Kilka fish, Sodium replacement, Lipid oxidation, Potassium chloride. 662 676 http://jifro.ir/browse.php?a_code=A-10-1272-192&slc_lang=en&sid=1 S. Faralizadeh s.faralizade@yahoo.com 100319475328460016909 100319475328460016909 Yes E. Zakipour Rahimabadi 100319475328460016910 100319475328460016910 No A.A. Khanipour 100319475328460016911 100319475328460016911 No