Abstract：In order to reduce the sodium content in Harbin red sausage, KCl and CaCl2 alone and in combination in two different proportions were used to partially substitute NaCl. The effect of the four substitution treatmentsio versus normal and low sodium sausages without any substitute on the pH value, color, texture properties water activity, water distribution and sensory quality of red sausages was evaluated. The results showed that addition of 1.8% NaCl + 1.2% KCl in red sausage did not significantly affect its quality (P > 0.05) compared with the control group and resulted in a significantly higher overall consumer acceptance than the other substitution groups (P < 0.05). Addition of CaCl2 significantly decreased texture characteristics and overall consumer acceptance (P < 0.05). Use of 1.8% NaCl + 1.2% KCl in red sausage could not only reduce the sodium content but also maintain its quality.
张 欢，齐鹏辉，陈 倩，孔保华. KCl和CaCl2部分替代NaCl对哈尔滨红肠品质特性的影响[J]. 肉类研究, 2017, 31(9): 1-6.
ZHANG Huan, QI Penghui, CHEN Qian, KONG Baohua. Influence of KCl and CaCl2 as Partial Substitute for Sodium Chloride on Quality Characteristics of Harbin Red Sausage. Meat Research, 2017, 31(9): 1-6.
2017, Vol. 31 
