Abstract:Daobanxiang,a typical Huizhou-style cured meat product,faces a critical bottleneck in its sustainable industrial development due to excessive sodium content resulting from high salt usage in traditional production processes.Grounded in practical production,this study systematically investigated the effect of replacing traditional salt with low-sodium salt （replacement ratio is 14.32%） on the quality characteristics of Daobanxiang through comparative experiments.The results demonstrated that the sodium content in the lowsodium salt group was significantly reduced by 20.61% compared to the control group （P<0.05）,while potassium and zinc content was 2.41 and 3.48 times higher than those in the control group,respectively（both P<0.05） with no statistically significant differences in cooking loss rate and shear force value between the two groups （P>0.05）.However,the low-sodium salt group exhibited superior color parameters in the lean meat portion,improved texture properties,and a greater variety of volatile flavor compounds （low-sodium salt group：21 types and control group：17 types）.Notably,the total aldehyde compounds and total volatile flavor substances were significantly higher in the low-sodium salt group （P<0.05）.All safety indicators of both groups complied with the National Food Safety Standard,and low-sodium salt curing significantly reduced the thiobarbituric acid reactive substances（TBARS） value（P<0.05）.In conclusion,the application of low-sodium salt curing technology can improve the comprehensive quality characteristics of Daobanxiang to a certain extent,which enhanced lean meat color and the composition of flavor substances,presenting potential application value and promotion prospects in practical production.