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 tre...

Physicochemical properties of surimi and kamaboko obtained of solubility in acid, alkaline and conventional methods were compared. The results indicated that the highest protein recovery was related to solubility in acid, alkaline and conventional methods, respectively. The highest removal of lipid and myoglobin was observed by solubility in alkali. Excretion of total pigment and sulfhydryl gro...

physicochemical properties of surimi and kamaboko obtained of solubility in acid, alkaline and conventional methods were compared. the results indicated that the highest protein recovery was related to solubility in acid, alkaline and conventional methods, respectively. the highest removal of lipid and myoglobin was observed by solubility in alkali. excretion of total pigment and sulfhydryl gro...

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...