Gorgan University of Agricultural Sciences and Natural Resources Journal of Utilization and Cultivation of Aquatics 2345-427X 9 2 2020 06 21 Effect of sodium chloride replacement with potassium chloride on some quality indices of fish sauce from Caspian Sea sprat (Clupeonella cultriventris ( Effect of sodium chloride replacement with potassium chloride on some quality indices of fish sauce from Caspian Sea sprat (Clupeonella cultriventris ( 81 93 5270 10.22069/japu.2020.17823.1536 FA Behrooz Mohammadzadeh Assistant Prof., Dept. of Fisheries, Faculty of Agriculture and Natural Resources, Gonbad Kavous University, Gonbad Kavous, Iran Journal Article 2020 03 15 To aim salt reduction and investigation the effect of sodium chloride (NaCl) replacement by potassium chloride (KCl) on the final product, fish sauce containing 20% (w/w) NaCl was produced from Caspian Sea sprat (Clupeonella cultriventris .(Then, the effect of substituting NaCl by KCl at 0%, 25% and 50% on the some quality characteristics of prepared fish sauce was evaluated during 45 days' of fermentation at 37±2 Co. Quality indices were determined at 15, 30 and 45 days of fermentation period. According to results, the range of quality indices in various replacement levels were as following: pH :5.23 to 6.47, total nitrogen: 7.30 to 8.25 g/L, formaldehyde nitrogen 6.93 to 8.40 g/L, amino nitrogen: 4 to 5.60 g/L, rate of amino nitrogen/total nitrogen: 54.79% to 67.88%, total volatile basic nitrogen (TVB-N): 16.65 to 26.90 mg/100g and degree of hydrolysis: 54.88% to 67.99%. In conclusion, 25% and 50% KCl replacement caused that quality of fish sauce decreased in comparison to control treatment (100% NaCl) in terms of quality indices including amino nitrogen, amino nitrogen/total nitrogen, TVB-N and degree of hydrolysis. Between two replacements concentrations of KCl, 50% has better quality than 25% in terms of total nitrogen, formaldehyde nitrogen and amino nitrogen. Therefore, in order to the reduction of salt in fish sauce, replacing NaCl with KCl at 50% can be suggested. To aim salt reduction and investigation the effect of sodium chloride (NaCl) replacement by potassium chloride (KCl) on the final product, fish sauce containing 20% (w/w) NaCl was produced from Caspian Sea sprat (Clupeonella cultriventris .(Then, the effect of substituting NaCl by KCl at 0%, 25% and 50% on the some quality characteristics of prepared fish sauce was evaluated during 45 days' of fermentation at 37±2 Co. Quality indices were determined at 15, 30 and 45 days of fermentation period. According to results, the range of quality indices in various replacement levels were as following: pH :5.23 to 6.47, total nitrogen: 7.30 to 8.25 g/L, formaldehyde nitrogen 6.93 to 8.40 g/L, amino nitrogen: 4 to 5.60 g/L, rate of amino nitrogen/total nitrogen: 54.79% to 67.88%, total volatile basic nitrogen (TVB-N): 16.65 to 26.90 mg/100g and degree of hydrolysis: 54.88% to 67.99%. In conclusion, 25% and 50% KCl replacement caused that quality of fish sauce decreased in comparison to control treatment (100% NaCl) in terms of quality indices including amino nitrogen, amino nitrogen/total nitrogen, TVB-N and degree of hydrolysis. Between two replacements concentrations of KCl, 50% has better quality than 25% in terms of total nitrogen, formaldehyde nitrogen and amino nitrogen. Therefore, in order to the reduction of salt in fish sauce, replacing NaCl with KCl at 50% can be suggested. https://japu.gau.ac.ir/article_5270_c476894e53821ab6e7a968854be66eb4.pdf