Effect of adding polydextrose on the quality characteristics of low-sodium salt sausages

The dietary fiber polydextrose at 0%,1%,2%,and 3% application levels was added to sausage formulated with reduced amounts of sodium salt. Quality characteristics of the low-sodium salt sausages,including color,sensory attributes(evaluated by a taste panel and electronic tongue),water-holding capacity,and textural profile were analyzed. The results showed that with increasing the polydextrose content the brightness and yellow values of low-sodium salt sausages decreased,while red value increased. The sensory quality of low-sodium salt sausages was lower at KCl and Ca Cl2 partial substitution for Na Cl. While the substitutions reduced sourness and umami flavor. Water-holding capacity had increased at KCl partial substitution for Na Cl. The texture results demonstrated that different salt substitute had relative larger impaction on the texture of sausages,but polydextrose had enhanced on hardness,gumminess and chewiness of sausages with KCl partial substitution for Na Cl.