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The aim of this study was to assess the impacts of cellulose/chitosan addition in combination with sodium substitution, including KCl and MgCl 2 , on the quality and sensory properties of sausages. Sausages (control, 100% NaCl; T1, 60% NaCl, and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl 2 ) were formulated with cellulose/chitosan at concentrations of 3% and compared to control. T1 and T2 decreased the pH values (p&lt;0.05), while the use of cellulose increased these values. Biopolymer addition reduced lipid oxidation (p&lt;0.05). In sausages containing cellulose, volatile basic nitrogen (VBN) in T1 was lower than that in T2 (p&lt;0.05). The use of cellulose increased L*-, a*-, and W color values in T1 (p&lt;0.05). Furthermore, cellulose addition was associated with lower hardness (p&lt;0.05). Cellulose addition contributed to better overall acceptability (p&lt;0.05). Consequently, a combined mixture containing T1 and cellulose appears to be the best combination, indicating a possible synergistic effect.

Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages