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The effect of partial replacement of NaCl (50%) with KCl in the presence of sodium tri‐polyphosphate (STPP) on the cooking loss (CL), water‐holding capacity (WHC), rheological and textural properties of salt soluble myofibrillar proteins (SSMP) gels was investigated. KCl substitution, either alone or in combination with STPP, was found worse than NaCl alone in terms of elasticity of the gels (G′)...