Fermented sausages with 25% or 50% of their NaCl replaced by KCl and supplemented
with 1% or 2% concentrations of yeast extract were produced. The sausage production
process was monitored with physical, chemical and microbiological analyses. After
production, the sausage samples were submitted to a consumer study and their volatile
compounds were extracted by solid-phase microextraction and analyzed by GC–MS. The
replacement of NaCl by KCl did not significantly influence the physical, chemical or …