Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage

The effect of partial replacement of NaCl by using sodium substitutes (SS) on the physical, microbial and sensory characteristics of Harbin dry sausage was investigated. There were three salt formulations, including control (100% NaCl), NaCl partly substituted by KCl (SS1) (70% NaCl and 30% KCl), and NaCl partly substituted by KCl combined with other components (SS2) (70% NaCl, 20% KCl, 3.5% maltodextrin, 4% L-Lys, 1% L-Ala, 0.5% citric acid and...