Effect of Low-sodium Composite Salt on the Quality of Tea Sausages during Storage

Effect of Low-sodium Composite Salt on the Quality of Tea Sausages during Storage

The aim of this study was to investigate the effects of low-sodium composite salt on physicochemical and flavor properties of tea sausages during storage (28 days at 4 ℃). There were four treatments: control (CT, adding 3% NaCl of meat weight), direct salt reduction (DR, adding 2.5% NaCl of meat wei...

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Bibliographic Details
Main Authors: Hongjiao ZHAO, Yuexin LI, Qian CHEN, Qian LIU, Baohua KONG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-07-01
Series:Shipin gongye ke-ji
Subjects:
tea sausage
low-sodium
potassium chloride
flavor enhancer
storage
sensory evaluation
taste
flavor
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080076
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