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| Optimizing the Formulation of Low-Salt Pork Sausages by Orthogonal Array Design |
| LING Yun-xiao;YIN Jia-yi;CAI Ke-zhou;WANG Qi;JIANG Shao-tong;CHEN Cong-gui |
| Anhui Province Key Laboratory for Agricultural Processing Product, School of Biotechnology and Food Engineering,
Hefei University of Technology, Hefei 230009, China |
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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.
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| [1] |
YUAN Canqi, SHANG Huali, HUANG Shiqi, HU Qingqing, TIAN Wen, WU Xinyu, ZHANG Xinxin, ZHONG Xiaolin, ZHU Qiujin, ZHOU Ying. Effect of Partial Substitution of NaCl with KCl on the Endogenous Protease and Quality of Sour Meat[J]. Meat Research, 2026, 40(1): 1-9. |
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2013, Vol. 27 
