钠盐替代物复合配方对萨拉米香肠品质的影响

使用钠盐替代物复合配方将萨拉米香肠的氯化钠添加量降低至正常值的72%，并通过与正常组及低盐组（氯化钠添加量为正常值的72%）香肠进行对比，研究钠盐替代物复合配方对萨拉米香肠品质的影响。结果表明：复合盐配方能够在一定程度上改善由降盐导致的萨拉米香肠pH值、水分含量、色差、质构及感官问题，并且发酵期结束时（3 d），复合盐组pH值显著低于正常组（P＜0.05），乳酸菌数量明显高于正常组，而成熟期结束时（43 d），乳酸菌数仍明显高于正常组，葡萄球菌数与正常组无明显差异，说明复合盐配方的使用对发酵剂中微生物的生长存在积极影响。因此，将钠盐替代物复合配方应用于低盐萨拉米香肠制备可以加速发酵，提高产品质量和安全性，具有良好的应用潜力。

Effect of Mixed Sodium Salt Substitute on the Quality of Salami

In this study, the amount of sodium chloride added in salami was reduced to 72% of the normal value by using a mixed sodium salt substitute, and the effect of this substitute on the quality of salami was explored by comparing with the normal group and the low salt group (with 72% sodium chloride content relative to the normal value). The results showed that the sodium salt substitute could alleviate the negative effect of salt reduction on the pH value, water content, color difference, texture and sensory quality of salami to some extent. In addition, at the end of the fermentation period (3 days), the pH value of the salt substitution group was significantly lower than that of the normal group (P < 0.05), and the number of Lactobacillus was significantly higher than that of the normal group. At the end of the maturation period (43 days), the number of Lactobacillus was still significantly higher than that of the normal group, while no significant difference in the number of Staphylococcus was observed between the two groups. In consequence, the application of the mixed sodium substitute to the production of low-salt salami could accelerate the fermentation process and improve the quality and safety of the product, therefore having good application potential.