领学术科研之先，创食品科技之新
—— 中国食品杂志社
The effects of partially replacing NaCl with KCl combined with composite saltiness enhancers on the quality properties of Harbin red sausage were investigated. Three formulas were evaluated: the control (SF1: 100% (m/m) NaCl), low-sodium (SF2: 70% NaCl + 30% KCl, m/m), and composite low-sodium (SF3: 70% NaCl + 20% KCl + 10% flavoring substitutes (3.5% maltodextrin + 4% L-lysine + 1% L-alanine + 0.5% citric acid + 1% calcium lactate), m/m) groups. After 35 days of storage, no significant differences (P > 0.05) in moisture content, water activity, pH value, color, total bacterial count, or most texture attributes were noted among the formulations. However, compared to SF1, SF3 significantly reduced hardness and thiobarbituric acid reactive substance values (P < 0.05). Sensory and E-tongue analyses confirmed that SF3 exhibited significantly lower bitterness scores than SF2. Therefore, the SF3 formula potentially reduces NaCl content by 30% in Harbin red sausages while maintaining favorable sensory acceptability.
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