Abstract

This study investigated the partial replacement of sodium chloride (NaCl) with potassium chloride (KCl) in dried snakehead fish. The drying process followed the Page model (R² ≥0.9950). Increasing KCl significantly reduced sodium and increased potassium levels. Lipoxygenase activity declined, while protease activity rose. Sensory evaluation revealed no significant reductions in flavor, taste, texture, or overall acceptability across treatments containing up to 90% KCl. This substitution improved nutritional value and controlled oxidative and proteolytic changes without affecting sensory quality, supporting the production of healthier dried fish products.