Abstract
The aim of this work was to study the effect of sodium chloride replacement by potassium chloride on the quality of smoked sea bass, as well as the effect of different types of packaging. Samples were salted with 100% NaCl or 50% NaCl-50% KCl, then smoked, and packaged in air, vacuum, or modified atmosphere. Chemical, microbial, and sensory analyses were periodically carried out during cold storage. In general, partial sodium replacement did not affect total volatile basic nitrogen, trimethylamine nitrogen, thiobarbituric acid, microbial counts, or sensory scores. However, the formation of histamine, putrescine, and cadaverine was delayed by using the mixture of salts. Vacuum and modified atmosphere packaging increased samples shelf life compared with air.
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