Abstract:

Orn-taurine was used to partially replace sodium chloride in sausages. Substitution ratios ranging from 0 to
40% based on 2.5% total sodium chloride were investigated. The effect of orn-taurine substitution ratio on the pH, water
activity, color, texture properties and sensory evaluation of sausages was examined. The results showed that a substitution
ratio ranging from 20% to 40% could significantly decrease the pH, a* value and water activity of sausages, but increase
the b* value (P < 0.05). A substitution ratio ranging from 30% to 40% could significantly increased the L*, hardness and
gumminess of sausages (P < 0.05). The substitution ratio of 40% could significantly increase the chewiness of sausages
(P < 0.05). Sensory evaluation results showed that with an increase in orn-taurine substitution ratio, the color became lighter,
and the salty taste exhibited a decline. Based on comprehensive consideration of water activity, pH, color, texture properties
and sensory evaluation, the suitable substitution ratio was 20%.

Key words: sausage, orn-taurine, substitution, sodium chloride, quality