{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,25]],"date-time":"2026-10-25T03:41:59Z","timestamp":1792899719090,"version":"4.5.0"},"reference-count":66,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2023,1,13]],"date-time":"2023-01-13T00:00:00Z","timestamp":1673568000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31972139"],"award-info":[{"award-number":["31972139"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32172232"],"award-info":[{"award-number":["32172232"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The effects of partial substitution of NaCl with 0%, 20%, 30% and 40% KCl on the physical characteristics, bacterial community and flavour profile of traditional dry sausage were investigated in this study. With the increase in KCl substitution ratio, the moisture content, astringency, bitterness and umami increased significantly, and the saltiness gradually decreased (p &lt; 0.05). The high-throughput sequencing results showed that the dry sausages with KCl substitution had relatively high abundances of Staphylococcus. For volatile compounds, increasing the KCl substitution ratio reduced the formation of aldehydes, ketones and some alcohols, but promoted the formation of acids and esters (p &lt; 0.05). Sensory evaluation and partial least square regression analysis showed that the dry sausages with 20% and 30% KCl were similar in overall physical and microbial properties, flavour profiles and sensory attributes, and the sausages with 40% KCl were characterized by taste defects. Overall, partial substitution of NaCl with 30% KCl could ensure the acceptable flavour and sensory attributes of dry sausages.<\/jats:p>","DOI":"10.3390\/foods12020388","type":"journal-article","created":{"date-parts":[[2023,1,16]],"date-time":"2023-01-16T03:40:34Z","timestamp":1673840434000},"page":"388","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":27,"title":["Flavour Profile of Traditional Dry Sausage Prepared with Partial Substitution of NaCl with KCl"],"prefix":"10.3390","volume":"12","author":[{"given":"Li-Gang","family":"Qin","sequence":"first","affiliation":[{"name":"College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiang-Ao","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu-Xiang","family":"Huang","sequence":"additional","affiliation":[{"name":"Branch of Animal Husbandry and Veterinary of Heilongjiang Academy of Agricultural Sciences, Qiqihar 161005, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yong-Jie","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qian","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China"},{"name":"College of Food Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,1,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"531","DOI":"10.1016\/j.meatsci.2004.07.016","article-title":"Reducing sodium intake from meat products","volume":"70","author":"Ruusunen","year":"2005","journal-title":"Meat Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"294","DOI":"10.1016\/j.ifset.2016.07.010","article-title":"Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl","volume":"36","author":"Tamm","year":"2016","journal-title":"Innov. Food Sci. Emerg."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"675","DOI":"10.1016\/j.foodres.2015.07.004","article-title":"The morphology of salt crystals affects the perception of saltiness","volume":"76","author":"Quilaqueo","year":"2015","journal-title":"Food Res. Int."},{"key":"ref_4","unstructured":"World Health Organization (WHO) (2012). Guideline: Sodium Intake for Adults and Children, WHO."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"632","DOI":"10.1016\/j.jacc.2019.11.055","article-title":"Salt reduction to prevent hypertension and cardiovascular disease","volume":"75","author":"He","year":"2020","journal-title":"J. Am. Coll. Cardiol."},{"key":"ref_6","unstructured":"World Health Organization (WHO) (2012). Salt Reduction, WHO."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1016\/j.meatsci.2013.06.004","article-title":"The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami","volume":"96","author":"Aaslyng","year":"2014","journal-title":"Meat Sci."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"290","DOI":"10.1016\/j.meatsci.2010.11.005","article-title":"The effect of yeast extract addition on quality of fermented sausages at low NaCl content","volume":"87","author":"Campagnol","year":"2011","journal-title":"Meat Sci."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1590\/0103-9016-2015-0096","article-title":"Sensory and physicochemical characteristics of low sodium salami","volume":"73","author":"Villanueva","year":"2016","journal-title":"Sci. Agric."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Hu, Y.Y., Zhang, L., Badar, I.H., Liu, Q., Liu, H.T., Chen, Q., and Kong, B.H. (2022). Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review. Crit. Rev. Food Sci., 1\u201315.","DOI":"10.1080\/10408398.2022.2121909"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1016\/j.tifs.2016.10.016","article-title":"Salt reduction strategies in processed meat products-A review","volume":"59","author":"Inguglia","year":"2017","journal-title":"Trends Food Sci. Tech."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"108130","DOI":"10.1016\/j.meatsci.2020.108130","article-title":"Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham","volume":"165","author":"Barretto","year":"2020","journal-title":"Meat Sci."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1016\/j.semnephrol.2013.04.008","article-title":"Potassium in hypertension and cardiovascular disease","volume":"33","author":"Castro","year":"2013","journal-title":"Semin. Nephrol."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"833","DOI":"10.1016\/S0309-1740(02)00288-7","article-title":"Effect of sodium chloride replacement on some characteristics of fermented sausages","volume":"65","author":"Gelabert","year":"2003","journal-title":"Meat Sci."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/0309-1740(95)00017-8","article-title":"Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin","volume":"42","author":"Gou","year":"1996","journal-title":"Meat Sci."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"627","DOI":"10.1016\/j.foodchem.2009.04.056","article-title":"Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl","volume":"117","author":"Armenteros","year":"2009","journal-title":"Food Chem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1016\/j.meatsci.2018.10.007","article-title":"Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?","volume":"150","author":"Gan","year":"2019","journal-title":"Meat Sci."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/j.meatsci.2019.05.011","article-title":"Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage","volume":"156","author":"Wen","year":"2019","journal-title":"Meat Sci."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1016\/j.meatsci.2019.05.035","article-title":"Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage","volume":"156","author":"Chen","year":"2019","journal-title":"Meat Sci."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"103605","DOI":"10.1016\/j.fm.2020.103605","article-title":"Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon","volume":"93","author":"Gan","year":"2021","journal-title":"Food Microbiol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"108345","DOI":"10.1016\/j.meatsci.2020.108345","article-title":"Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC\/MS combined with electronic nose and electronic tongue","volume":"172","author":"Yin","year":"2021","journal-title":"Meat Sci."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"110764","DOI":"10.1016\/j.lwt.2020.110764","article-title":"Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME\/GC-MS","volume":"140","author":"Zhang","year":"2021","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"108626","DOI":"10.1016\/j.meatsci.2021.108626","article-title":"Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose","volume":"182","author":"Du","year":"2021","journal-title":"Meat Sci."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"109061","DOI":"10.1016\/j.lwt.2020.109061","article-title":"Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride","volume":"124","author":"Hu","year":"2020","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_25","unstructured":"AOAC (1995). Association of Official Methods of Analysis Methods 925.04, Association of Official Analytical Chemists. [16th ed.]."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"108348","DOI":"10.1016\/j.meatsci.2020.108348","article-title":"High-throughput sequencing approach to reveal the bacterial diversity of traditional yak jerky from the Tibetan regions","volume":"172","author":"Wen","year":"2021","journal-title":"Meat Sci."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"2306","DOI":"10.3390\/ijms9112306","article-title":"Upscaled CTAB-based DNA extraction and realtime PCR assays for Fusarium culmorum and F. graminearum DNA in plant material with reduced sampling error","volume":"9","author":"Brandfass","year":"2008","journal-title":"Int. J. Mol. Sci."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"108338","DOI":"10.1016\/j.meatsci.2020.108338","article-title":"Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue","volume":"172","author":"Chen","year":"2021","journal-title":"Meat Sci."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"127414","DOI":"10.1016\/j.foodchem.2020.127414","article-title":"Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork","volume":"332","author":"Zhang","year":"2020","journal-title":"Food Chem."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"423","DOI":"10.1016\/j.meatsci.2009.06.022","article-title":"Influence of sodium replacement on physicochemical properties of dry-cured loin","volume":"83","author":"Grau","year":"2009","journal-title":"Meat Sci."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"109247","DOI":"10.1016\/j.foodres.2020.109247","article-title":"Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages","volume":"135","author":"Xiao","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.fbio.2017.12.013","article-title":"Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures","volume":"22","author":"Montanari","year":"2018","journal-title":"Food Biosci."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"36","DOI":"10.5539\/jfr.v5n4p36","article-title":"Sensory, physicochemical and microbiological characteristics of venison jerky cured with NaCl and KCl","volume":"5","author":"Tangkham","year":"2016","journal-title":"J. Food Res."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"103686","DOI":"10.1016\/j.fm.2020.103686","article-title":"Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage","volume":"98","author":"Zhang","year":"2021","journal-title":"Food Microbiol."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"107701","DOI":"10.1016\/j.foodcont.2020.107701","article-title":"The prediction of specific spoilage organisms in Harbin red sausage stored at room temperature by multivariate statistical analysis","volume":"123","author":"Lv","year":"2021","journal-title":"Food Control."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"129107","DOI":"10.1016\/j.foodchem.2021.129107","article-title":"Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)","volume":"348","author":"Shen","year":"2021","journal-title":"Food Chem."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"160","DOI":"10.1016\/j.fm.2017.02.005","article-title":"Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods","volume":"65","author":"Perin","year":"2017","journal-title":"Food Microbiol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1016\/S0309-1740(96)00089-7","article-title":"Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels. Part IV. Amino acid profile","volume":"46","author":"Waade","year":"1997","journal-title":"Meat Sci."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/j.foodres.2016.08.042","article-title":"Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations-A review","volume":"89","author":"Zhao","year":"2016","journal-title":"Food Res. Int."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1016\/j.meatsci.2016.09.001","article-title":"Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl","volume":"123","author":"Lorenzo","year":"2017","journal-title":"Meat Sci."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"4209","DOI":"10.3168\/jds.2011-4872","article-title":"Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl","volume":"95","author":"Karimi","year":"2012","journal-title":"J. Dairy Sci."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1016\/j.tifs.2019.09.012","article-title":"Progresses on processing methods of umami substances: A review","volume":"93","author":"Zhao","year":"2019","journal-title":"Trends. Food Sci. Tech."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"163","DOI":"10.1016\/j.tifs.2019.01.017","article-title":"Current trends and recent advances on food authenticity technologies and chemometric approaches","volume":"85","author":"Medina","year":"2019","journal-title":"Trends. Food Sci. Tech."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"607","DOI":"10.1016\/S0952-1976(01)00032-X","article-title":"Knowledge discovery from process operational data using PCA and fuzzy clustering","volume":"14","author":"Sebzalli","year":"2001","journal-title":"Eng. Appl. Artif. Intel."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1016\/j.meatsci.2014.08.013","article-title":"Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin","volume":"99","author":"Lorenzo","year":"2015","journal-title":"Meat Sci."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"110001","DOI":"10.1016\/j.foodres.2020.110001","article-title":"Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham","volume":"140","author":"Luo","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"1027","DOI":"10.1016\/j.foodres.2010.01.012","article-title":"Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products","volume":"43","author":"Giri","year":"2010","journal-title":"Food Res. Int."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"1727","DOI":"10.1007\/s12161-014-0043-0","article-title":"Determination of hexanal-an indicator of lipid oxidation by static Headspace Gas Chromatography (SHS-GC) in fat-rich food matrices","volume":"8","author":"Azarbad","year":"2015","journal-title":"Food Anal. Method."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"389","DOI":"10.1016\/j.lwt.2016.11.075","article-title":"The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development","volume":"77","author":"Chen","year":"2017","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"391","DOI":"10.1016\/j.foodchem.2014.09.088","article-title":"Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing","volume":"172","author":"Wu","year":"2015","journal-title":"Food Chem."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"222","DOI":"10.1093\/femsre\/fuu013","article-title":"Role of bacterial volatile compounds in bacterial biology","volume":"39","author":"Audrain","year":"2015","journal-title":"FEMS Microbiol. Rev."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/j.meatsci.2014.09.011","article-title":"Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening","volume":"100","author":"Sidira","year":"2015","journal-title":"Meat Sci."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/S0963-9969(00)00133-2","article-title":"Analysis of volatile compounds by GC-MS of a dry fermented sausage: Chorizo de Pamplona","volume":"34","author":"Ansorena","year":"2001","journal-title":"Food Res. Int."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"526","DOI":"10.1016\/j.foodcont.2014.08.001","article-title":"Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation","volume":"47","author":"Corral","year":"2015","journal-title":"Food Control."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/0309-1740(94)90094-9","article-title":"Aroma components from dried sausages fermented with Staphylococcus xylosus","volume":"38","author":"Stahnke","year":"1994","journal-title":"Meat Sci."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"193","DOI":"10.1016\/0309-1740(94)00069-J","article-title":"Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels-Part II. Volatile components","volume":"41","author":"Stahnke","year":"1995","journal-title":"Meat Sci."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"614","DOI":"10.1016\/j.meatsci.2012.11.006","article-title":"Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage","volume":"93","author":"Lorenzo","year":"2013","journal-title":"Meat Sci."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1016\/S0168-1605(98)00159-7","article-title":"Production of esters by Staphylococci","volume":"45","author":"Talon","year":"1998","journal-title":"Int. J. Food Microbiol."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"126839","DOI":"10.1016\/j.foodchem.2020.126839","article-title":"Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses","volume":"323","author":"Wang","year":"2020","journal-title":"Food Chem."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/j.foodchem.2017.01.011","article-title":"Volatile flavor constituents in the pork broth of black-pig","volume":"226","author":"Zhao","year":"2017","journal-title":"Food Chem."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"3628","DOI":"10.1016\/j.biortech.2009.12.107","article-title":"An alkaline lipase from organic solvent tolerant Acinetobacter sp. EH28: Application for ethyl caprylate synthesis","volume":"101","author":"Ahmed","year":"2010","journal-title":"Bioresour. Technol."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"103764","DOI":"10.1016\/j.fm.2021.103764","article-title":"Fungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation","volume":"99","author":"Wen","year":"2021","journal-title":"Food Microbiol."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"128654","DOI":"10.1016\/j.foodchem.2020.128654","article-title":"Discrimination of Malaysian stingless bee honey from different entomological origins based on physicochemical properties and volatile compound profiles using chemometrics and machine learning","volume":"346","author":"Sharin","year":"2021","journal-title":"Food Chem."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"3795","DOI":"10.1007\/s13197-016-2366-x","article-title":"Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon","volume":"53","author":"Li","year":"2016","journal-title":"J. Food Sci. Technol."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"1325","DOI":"10.1016\/j.meatsci.2013.10.037","article-title":"Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride","volume":"96","author":"Wu","year":"2014","journal-title":"Meat Sci."},{"key":"ref_66","first-page":"10796639","article-title":"Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KCl","volume":"159","author":"Lorenzo","year":"2020","journal-title":"Meat Sci."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/2\/388\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T18:05:26Z","timestamp":1760119526000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/2\/388"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,1,13]]},"references-count":66,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2023,1]]}},"alternative-id":["foods12020388"],"URL":"https:\/\/doi.org\/10.3390\/foods12020388","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,1,13]]}}}