The three‐components mixture design was applied to optimise a ratio of NaCl (0%–65%), KCl (35%–100%) and glycine (0%–20%) in reduced‐sodium frankfurters. Fourteen frankfurters were analysed for texture and colour, and consumer (n = 100) acceptability. Results indicated that NaCl levels affected consumer acceptability of reduced‐sodium frankfurters. Increasing NaCl generally increased texture hardness. Optimisation of a salt mixture was performed by superimposing contour plots of predicted acceptability scores (≥5.5 on a 9‐points hedonic scale) of all sensory attributes and revealed the optimal salt mixture: 40.03%–63.66% NaCl, 35.00%–55.90% KCl and 0.00%–20.00% glycine. The optimal salt mixture contained 220–340 mg Na/100g frankfurter compared with 540 mg Na/100 g of the control formulation (100% NaCl). The mean overall liking score (5.9 vs. 5.9) of the optimal reduced‐sodium frankfurter was not different from the control (100% NaCl). This optimal formulation had >25% sodium reduction and could be claimed as ‘reduced‐sodium’ according to US Food and Drugs Administration regulation.

中文翻译：

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法兰克福香肠钠盐的质地和颜色特征以及氯化钠，氯化钾和甘氨酸的优化

采用三组分混合物设计来优化还原钠法兰克福香肠中NaCl（0％–65％），KCl（35％–100％）和甘氨酸（0％–20％）的比例。对14个法兰克福香肠的质地和颜色进行了分析，消费者（n = 100）可接受度。结果表明，NaCl含量会影响消费者对还原型法兰克福香肠的接受度。氯化钠含量的增加通常会提高织构硬度。盐混合物的优化是通过叠加所有感官属性的预测可接受分数（在9点享乐度下≥5.5）的等高线图进行的，并显示出最佳的盐混合物：40.03％–63.66％NaCl，35.00％–55.90％KCl和0.00％–20.00％的甘氨酸。最佳盐混合物包含220-340 mg Na / 100g法兰克福香肠，而540 mg Na / 100g对照制剂（100％NaCl）。最佳还原法兰克福香肠的平均总体喜好评分（5.9与5.9）与对照（100％NaCl）没有差异。此最佳配方具有>