The effects of biopolymer encapsulation and sodium replacement combination technology on quality characteristics (i.e., bitter taste) and inhibition of sodium absorption from pork sausage in mice were evaluated. The sausages were divided into three different sodium replacement groups (none, 40%, and 50%) and three different biopolymer encapsulation groups (none, cellulose, and chitosan) in combination. In groups with 50% sodium replacement by KCl and MgCl₂, T8 (chitosan encapsulation) showed the highest inhibition of the sodium absorption rate. However, chitosan encapsulation groups (T2, T5, and T8) had higher bitterness and lower overall acceptability than other treatment groups. In contrast, in the group with 40% sodium replacement by KCl, T4 (cellulose encapsulation) exhibited the highest inhibition of sodium absorption without a bitter taste. This is the first report showing that 40–50% sodium replacement combined with 3% cellulose encapsulation reduced sodium absorption from sausage by 60% without causing a bitter taste.

评估了生物聚合物封装和钠替代组合技术对小鼠的质量特征（即苦味）和猪肉香肠吸收钠的抑制作用。将香肠分为三个不同的钠替代品组（分别为40％和50％）和三个不同的生物聚合物包封组（分别为纤维素，壳聚糖和壳聚糖）。在用KCl和MgCl ₂替代50％钠的人群中，T8（壳聚糖封装）显示出最高的钠吸收率抑制率。但是，壳聚糖封装组（T2，T5和T8）比其他治疗组具有更高的苦味和更低的总体可接受性。相反，在用KCl替代40％钠的组中，T4（纤维素包囊）对钠吸收的抑制作用最大，没有苦味。这是第一个报告，表明40％至50％的钠替代品与3％的纤维素包封相结合，可使香肠中的钠吸收降低60％，而不会引起苦味。