Abstract：The effect of partial replacement of NaCl by KCl alone or together with CaCl2 on peroxide value (POV) and thiobarbituric acid (TBA) in duck sausage made from duck thigh meat was investigated. The initial NaCl level was 2;, and the best results were observed by 40;substitution of NaCl with KCl. Further investigation found that partial replacement of NaCl with a combination of KCl and CaCl2 significantly suppressed lipid oxidation, and increased the contents of volatile flavor compounds, while not having a significant impact on the quality of duck sausage (P>0.05). Substitution with 35;KCl and 5;CaCl2 was found to be optimal.
2014, Vol. 28 
