This study was conducted to estimate the effect of partially replacing NaCl by blends of CaCl₂, MgCl₂ and KCl on quality changes in fat-reduced emulsified pork sausages. All blends of salts increased redness (P < 0.001) and decreased yellowness (P < 0.001) over storage time. MgCl₂ at 15% replacement of NaCl strongly affected texture and chewiness, however negatively affected lipid oxidation at five weeks of refrigeration. Sausages partially replaced NaCl with 5% CaCl₂ did not reveal improved quality despite having the highest ionic strength. Sausages formulated with a blend of all chloride salts (replacing 70% NaCl: 5% CaCl₂, 15% MgCl₂ and 50% KCl) were not acceptable for sensory properties at initial refrigeration (P < 0.01) and were worse at three weeks of storage (P < 0.05). Except for this formulation, blends with one or two other NaCl substitutes (CaCl₂, MgCl₂, and KCl) are acceptable for partial replacement of NaCl for processing fat-reduced emulsified sausages without impairing quality property.

进行这项研究以评估用CaCl ₂，MgCl ₂和KCl的混合物部分替代NaCl对减脂乳化猪肉香肠质量变化的影响。 在储存期间，所有盐混合物均会增加发红度（P <0.001）和减少黄度（P <0.001）。以15％的NaCl代替MgCl _2会强烈影响质地和咀嚼性，但是在冷藏5周后会对脂质氧化产生负面影响。尽管具有最高的离子强度，但香肠部分用5％CaCl ₂代替NaCl并未显示出改善的质量。所有氯化物盐的共混物配制的香肠（代替70％的NaCl：5％的CaCl ₂，15％的MgCl ₂在初次冷藏时，感官特性不可接受（50％KCl和50％KCl）（P  <0.01），在储存三周时更差（P  <0.05）。除此配方外，可以接受与一种或两种其他NaCl替代品（CaCl ₂，MgCl ₂和KCl）的共混物，以部分替代NaCl来加工减脂的乳化香肠，而不会影响品质。