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A study was conducted by aiming at reducing salt levels in pork sausages and curry without affecting the quality and shelf stability of the products. Low salt pork sausages and curry were standardized with 0.7% potassium chloride and 0.5% oregano (T1), T2 with 0.7% potassium chloride and 0.5% ajwain and T3 with oregano and ajwain without any salt incorporation and subjected to storage studies, under refrigerated temperature. The results of the study revealed that the replacement of sodium chloride with potassium chloride and herbal spices namely oregano and ajwain was proved effective and these spices successfully masked the bitter and astringent flavour of potassium chloride. | Storage studies of low salt pork sausages and low salt pork curry under refrigerated conditions
