To investigate the effect of potassium chloride on partial salt replacement and the addition of peanut protein on the quality of low-salt smoked pork sausages, potassium chloride was used to replace 0%, 20%, 30%, 40%, and 50% of salt using the standard of 25 g salt/kg raw meat, and at each replacement amount peanut protein of 0%, 4%, 6%, and 8% were added to the sausages to investigate their effects on the quality of low-salt pork smoked sausages. The results showed that 8% peanut protein significantly improved the yield, water retention, and redness of sausages in the range of experimental investigation at 30%-50% salt replacement by potassium chloride, and the brightness of low-salt smoked sausages was significantly reduced (P<0.05). Moreover, the addition of 4%-8% peanut protein significantly improved the yellowness of low-salt smoked sausages at 0%-50% salt replacement by potassium chloride (P<0.05). The addition of 8% peanut protein made a significant effect on the hardness, elasticity, and chewiness of low-salt smoked sausages at 20% salt replacement by potassium chloride (P<0.05). Furthermore, the addition of 6% peanut protein also significantly improved the firmness, chewiness, and gelatinization of low-salt smoked pork sausages at 40% and 50% salt replacement by potassium chloride (P<0.05). Based on the results of the principal component analysis of the sausage quality structure indexes, a comprehensive quality evaluation model equation on potassium chloride alternative salt sausage was derived to provide reference data for the industrial production of low-salt smoked pork sausage.
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