Effect of Partial Replacement of NaCl with KCl on Quality of Marinated Anchovies

Anchovy fillets were marinated using acetic acid by replacing sodium chloride (NaCl) with potassium chloride (KCl) at different proportions (50%, 70%, and 100%). Marinated anchovies were stored at 4 degrees C for 6 months and monitored for changes in pH, acidity, total salt content, color, texture, lipid hydrolysis, and oxidation (free fatty acid, peroxide value, thiobarbituric acid reactive substances), total volatile basic nitrogen (TVBN), histamine, microbiological, and sensory properties. The greatest change in total color occurred in anchovies marinated with 100% KCl. The anchovies marinated with 100% NaCl showed the lowest peroxide value, while lipid hydrolysis was slightly higher than other groups at the end of storage. Total aerobic bacteria, lactic acid bacteria, psychrophilic bacteria, and yeast-mold growth were below 2 log CFU/g in all marinated anchovies. Histamine contents of marinated anchovies (7.72-10.23 ppm) were below the acceptable limits. Anchovies marinated with 100% KCl had the lowest scores for sensory evaluation towards the end of storage, particularly for taste. As a result, it is possible to conclude that the substitution of NaCl with KCl up to 50% can be used in anchovy marination.