High dietary salt (NaCl) intake is a global health concern which leads to various chronic diseases; hence, the reduction of salt content in foods has been a high demand in the food industry. Inhomogeneous salt distribution is a promising strategy for salt reduction. This study investigated the effect of inhomogeneous salt distribution using salt edible coating on the physiochemical and sensory attributes of beef frankfurter sausages. Results demonstrated that this method significantly reduced the salt content in frankfurter sausages by 60–81% without affecting the consumers’ perception of saltiness intensity. Among the coated samples, 7.5% and 10% salt coating samples showed the best performance on the product quality. However, the problems associated with high cooking loss and hard texture of the salt‐coated sausages need to be further addressed. This research has potentially developed a new method for manufacture of salt‐reduced food.

中文翻译：

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通过食用涂层降低牛肉法兰克福香肠中的盐含量，以实现不均匀的盐分布

高饮食盐（NaCl）摄入量是全球性的健康问题，它会导致各种慢性疾病。因此，降低食品中的盐含量一直是食品工业中的高要求。盐分布不均匀是减少盐的一种有前途的策略。本研究调查了食用盐包衣的不均匀盐分布对牛肉法兰克福香肠的理化和感官特性的影响。结果表明，该方法可将法兰克福香肠中的盐含量显着降低60-81％，而不会影响消费者对咸味强度的感知。在涂层样品中，有7.5％和10％的盐涂层样品对产品质量表现出最佳性能。但是，与盐渍香肠的高蒸煮损失和质地较硬有关的问题需要进一步解决。