Possibility of using potassium chloride and glycine as a substitutes for sodium chloride in homemade slavonian sausages

The excessive intake of sodium (Na) has been linked to hypertension and consequently to the increased risk of stroke and premature death from cardiovascular diseases. The reduction of added NaCl in fermented meat products has been proposed in order to decrease the amount of sodium in the diet. The effect of partial replacement of NaCl by KCl and glycine to physicochemical, microbiological and sensory characteristics of homemade Slavonian...