Effects of Nacl Substitutes on the Physicochemical Properties and Sensorycharacteristics of Harbin Red Sausages During Storage

Abstract

The effects of partially replacing NaCl with KCl combined with composite saltiness enhancers on the quality properties and sensory profile of Harbin red sausage were investigated. Three salt substitute formula groups were evaluated: the control (SF1: 100% NaCl), low-sodium (SF2: 70% NaCl + 30% KCl), and composite low-sodium (SF3: 70% NaCl + 20% KCl + 10% flavoring substitutes [3.5% maltodextrin + 4% L-lysine + 1% L-alanine + 0.5% citric acid + 1% Ca-lactate]) groups. After 35 days of storage, no significant differences (P > 0.05) in moisture content, water activity, pH value, color, total bacterial count, or most texture attributes were noted among the formulations. However, SF3 exhibited a significant decrease (P < 0.05) in hardness and TBARSs values compared with SF1. Electronic tongue, electronic nose, and sensory evaluation analyses revealed an increase in bitterness in SF2 compared with that in the other groups. In contrast, SF3 displayed lower bitterness than SF1 and SF2, along with improved flavor and overall acceptability. Therefore, the SF3 formula potentially reduces NaCl content by 30% in Harbin red sausages while maintaining favorable sensory acceptability.

Keywords: red sausages, sodium substitute, physicochemical properties, Sensory characteristics