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In this study three technological attempts were applied to produce low sodium smoked herring fish with high quality. The first technological attempt was reducing time of salting from 48 to 24 h. The second attempt was using wet salting method with different concentration of brine solution (8, 15 and 26% NaCl) instead of dry salting method. The third attempt was replacement of sodium chloride with some salt replacers such as KCl, K-Lactate and mixture of them at different levels 20, 40 and 60%. Immediately after processing all treatments were packed in polyethylene bags under vacuum and then stored at 4oC for 3 months. Treatments were evaluated chemically (Moisture content, salt, Na, K, pH value, TVBA, TMNA, TBA and PV), physically (WHC and plasticity), microbiologically (Total bacterial count, Psychrophilic, Halophilic, coliform, Staphylococcus aureus, Salmonella spp, Clostridium botulinum and yeast and mold counts) and organoleptically. Results suggested that salt replacers (KCl, K-Lactate and mixture of them) should be used until a level of 40 % and brine solution should be used at 15% NaCl and dry salting method for 24 h instead of 48 h to obtain low sodium smoked herring fish with high eating quality.

Technological Attempts for Production of Low Sodium Smoked Herring Fish (Renga)