Abstract：Low-salt chrysanthemum pork sausages with partial substitution of CaCl2 for NaCl were made. The effect of
CaCl2 substitution ratio (0–40%) on the water-holding capacity, color and texture of chrysanthemum pork sausages with a
total salt content was examined. The results showed that a substitution ratio ranging from 20% to 40% could significantly
improve the L*, hardness and chewiness of chrysanthemum pork sausages (P ＜ 0.05), but had a significant adverse effect
on the cooking loss (P ＜ 0.05). Based on comprehensive consideration of water-holding capacity, color and texture, the
suitable substitution ratio was 20%.
姚峥；何静；王路；杜庆飞；孙高军；陈从贵. 氯化钙替代比对菊花猪肉香肠品质特性的影响[J]. 肉类研究, 2013, 27(3): 1-4.
YAO Zheng;HE Jing;WANG Lu;DU Qing-fei;SUN Gao-jun;CHEN Cong-gui. Effect of Substitution Ratio of CaCl2 for NaCl on the Quality of Chrysanthemum Pork Sausages. Meat Research, 2013, 27(3): 1-4.
2013, Vol. 27 
