@article{Zhang2025, 
author = {Huan Zhang and Wenqing Zhou and Yue Hu and Lifeng Zhang and Junrong Huang and Yunlong Ju and Yungang Cao and Baohua Kong},
title = {Evaluation of the physicochemical properties and sensory characteristics of Harbin red sausages with different NaCl replacements during storage},
year = {2025},
journal = {Food Science of Animal Products},
volume = {3},
number = {4},
pages = {9240135},
keywords = {electronic tongue, Harbin red sausages, composite low-sodium substitute, quality properties},
url = {https://www.sciopen.com/article/10.26599/FSAP.2025.9240135},
doi = {10.26599/FSAP.2025.9240135},
abstract = {The effects of partially replacing NaCl with KCl combined with composite saltiness enhancers on the quality properties of Harbin red sausage were investigated. Three formulas were evaluated: the control (SF1: 100% (m/m) NaCl), low-sodium (SF2: 70% NaCl + 30% KCl, m/m), 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% calcium lactate), m/m) 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, compared to SF1, SF3 significantly reduced hardness and thiobarbituric acid reactive substance values (P < 0.05). Sensory and E-tongue analyses confirmed that SF3 exhibited significantly lower bitterness scores than SF2. Therefore, the SF3 formula potentially reduces NaCl content by 30% in Harbin red sausages while maintaining favorable sensory acceptability.}
}