Physical and flavor characteristics of reduced sodium sausages containing plant proteins and blends of chloride salts

Sausage is favored due to its rich nutrition and good taste, but usually contains high sodium concentration. Additionally, physicochemical changes happening during the cooking process of sausage resulted in water loss and poor flavor. Plant proteins are important ingredients in meat alternatives. This study explored the effect of plant proteins on the physical and flavor properties of reduced-sodium pork sausages. The results showed that soy protein isolate had the highest gel strength, water holding capacity (WHC) and oil holding capacity (OHC), pea protein had higher gel strength, WHC and OHC than peanut protein. Besides, the emulsion activity of soy protein isolate and pea protein was higher than that of peanut protein. KCl substitution minimally affected the color of soy protein isolate sausage and WHC of pea protein sausage. LF-NMR results showed KCl didn't change water distribution of sausages. Electronic tongue analysis revealed enhanced umami and reduced sourness with increased KCl in pea protein sausage. Furthermore, Soy protein isolate sausage with 20% KCl substitution and pea protein sausage with 40% KCl substitution had the highest sensory scores. Overall, soy protein isolate and pea protein are promising ingredients with 20% and 30%–40% KCl substitution in sausage, respectively. • Soy protein isolate has better gel strength, WHC and OHC. • Soy protein isolate and pea protein could be protein alternatives for pork sausage. • Soy protein isolate sausage with 20% KCl showed improved texture and flavor. • Pea protein sausage with 30%–40% KCl had better texture and flavor profiles.