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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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2013, Vol. 27 
