In this study, KCl was used for the replication of NaCl by the addition of 0%, 20%, 30%, 40%, 50%, and curdlan was to be added in each alternative amount with the amounts of 0%, 0.3%, 0.6%, 0.9% respectively. The influence of curdlan gum on the texture and water holding rate of low-salt emulsified sausage was investigated. The results showed that without the addition of KCl, the addition of 0.3%-0.9% of curdlan gum could significantly improve the texture of low-salt emulsified sausage (P<0.05). The cohesiveness, chumminess, chewiness and resilience of emulsified intestine were maximized when KCl replaces 30% of salt and 0.3% of curdlan gum curd was added. When the amount of curdlan added was 0.6%, the water retention capacity of emulsified sausage could be significantly improved (P＜0.05). And when salt was replaced by 50% of KCl and the amount of curdlan added was 0.6%-0.9%, the texture properties of low-salt emulsified sausage did not significantly improve. So, the suggested amount of the replacement of the table salt was 30% of KCl and the amount of corticosteroid gum added was 0.3%. In addition, according to the results of principal component, correlation and cluster analysis of emulsified sausage texture indexes, a comprehensive evaluation model on the texture of curdlan gum on low-salt emulsified sausage was constructed, which can provide a certain reference for enterprises to produce low-salt emulsified sausage.
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