High consumption of sodium salts may lead to hypertension and the their continued consumption reported to cause heart attacks and death. Pickling technology is based on the extensive use of sodium choride. The objectives of this study were to identify how replacement of sodium chloride with potassium chloride would affect the physiochemical, microbiological and organoleptic qualities of pickles during storage. Substituting sodium chloride with potassium chloride did not affect the quality of lemon pickles during 90 days storage. It was possible to manufacture low sodium lemon pickle by substituting 50% and 75% NaCl by KCl.
Lemon pickle, Potassium chloride, Sodium chloride, Salt substitution
