Anhui Province Key Laboratory for Agricultural Processing Product, School of Biotechnology and Food Engineering,
Hefei University of Technology, Hefei 230009, China
Abstract：In the present study, low-salt pork sausages were created by partial addition of potassium chloride and calcium
chloride as salt substitutes in the presence of soy protein isolate (SPI). Following one-factor-at-a-time experiments, an
orthogonal array design was used to establish the optimum formulation of low-salt pork sausages. The results obtained
indicated that low-salt pork sausages with 28% potassium chloride, 8% calcium chloride and 1.5% SPI had the best quality.
2013, Vol. 27 
