Middle East Journal of Applied Sciences Volume : 10 | Issue :04 |Oct.-Dec.| 2020 EISSN: 2706 -7947 ISSN: 2077- 4613 Pages: 755-761 DOI: 10.36632/mejas/2020.10.4.66 Replacement of Sodium Chloride by Potassium Chloride in Armenian Cucumber “Cucumis melo Var. Flexuosu” Pickles: Sensory and Microbiological Evaluation Zainab A. Mahdi Biomedical Sciences Department at the School of Arts and Sciences, Lebanese International University, Beirut, Lebanon. E-mail:
[email protected] Ali M. Al-Khatib Nutrition and Food Sciences Department at the School of Arts and Sciences, Lebanese International University, Beirut, Lebanon. E-mail:
[email protected] Bassam N. Fneich Biological and Chemical Sciences Department at the School of Arts and Sciences, Lebanese International University, Beirut, Lebanon. E-mail:
[email protected] Received: 11 Nov. 2020 / Accepted 10 Dec. 2020 / Publication date: 15 Dec. 2020 ABSTRACT Pickles are considered as high salt food mainly due to the presence of high sodium ions added for taste and preservation purposes. This high amount will increase the risk of hypertension and cardiovascular diseases. In this study, an attempt was done to replace Sodium chloride (NaCl) by salt replacer which is potassium chloride (KCl) in Armenian cucumber pickles. Nine treatments were done with different salts percentages with and without chili pepper and garlic. All treatments were incubated at room temperature for 4 weeks then pH measurement, sensory analysis, and microbial analysis were performed. The pH values decreased with incubation and the lowest pH was 3.53±0.03 for Treatment 4 (75% KCl, 25%NaCl). Treatment 4 showed the highest reduction in both total plate count and yeast count with 78.5±3.0×103 CFU/ml and 73.0±3.0×102 CFU/ml respectively.