Effect Of Low Sodium Salt On Some Characteristics Of Sausages

Modern medical studies have shown that excessive intake of salt(NaCl) can lead to diseases such as hypertension, gastric cancer and kidney disease. The development of low sodium meat products is an important topic in modern meat industry, and looking for the right sodium replacement is an effective way to solve this problem.In this paper, pork sausage was selected to prepare the low sodium meat. First the effect of salt, soy protein, fat, starch content on quality properties of sausages was studied through single factor experimental, and the best formula was obtained though orthogonal test; Then the effect of potassium chloride, orn-taurine and calcium glutamate substitution ratio on quality properties of sausages with a total salt content was examined to determine the best substitution ratio; The best formula of compound salt was determined through orthogonal test.The specific research results were as follows:1. Sausages formula optimization: the effect of salt, soy protein, fat, starch content on texture and sensory properties of sausages was studied through single factor experimental, and the best formula was obtained though orthogonal test. The results showed that adding 2.5% salt, 4% soy protein, 20% fat, 4% starch, the best quality properties of sausages were obtained.2. Effect of substitution ratio of potassium chloride for NaCl on the quality of sausages: 0 ~ 40% sodium chloride of sausages was replaced with potassium chloride, the effects on pH, water activity, color, texture and sensory properties were evaluated. Comprehensive evaluation results showed that the suitable substitution ratio was 20%.3. Effect of substitution ratio of orn-taurine for NaCl on the quality of sausages: 0 ~ 40% sodium chloride of sausages was replaced with orn-taurine, the effects on p H, water activity, color, texture and sensory properties were evaluated. Comprehensive evaluation results showed that the suitable substitution ratio was 20%.4. Effect of substitution ratio of calcium glutamate for NaCl on the quality of sausages: 0 ~ 20% sodium chloride of sausages was replaced with calcium glutamate, the effects on pH, water activity, color, texture and sensory properties were evaluated. Comprehensive evaluation results showed that the suitable substitution ratio was 10%.5. The determination of compound salt formula: The best formula was determined by mixing the three kinds of salt substitutes through orthogonal experiments: potassium chloride substitution ratio of 16%, orn-taurine substitution ratio of 8%, calcium glutamate substitution ratio is 6%, the content of sodium chloride in the sausages reduced from 2.19% to 1.53%.6. Compared the low sodium salt sausages with the control group, the TVB-N and the total number of colonies of the two groups had no significant differences in the shelf period.