Flavour Profile of Traditional Dry Sausage Prepared with Partial Substitution of NaCl with KCl.

Foods · 2023 · PMC9858023 · PMID 36673479

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an increasing trendno p-value reported

Furthermore, the response values of W1C, W3C, W5C and W1W sensors were significantly different ( p < 0.05) among treatments; W1C, W3C and W5C sensors showed an increasing trend of response values with the increase in the KCl substitution ratio, which was opposite to the trend of the W1W sensor, perhaps because of the differences in moisture content and metabolites among treatments.

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