Abstract: The influence of partial replacement of salt by mixtures of KCl,Ca Cl₂ and Mg Cl₂ on the quality of air- dried chicken was studied.And the chicken samples were salted with Na Cl,which was substituted by different proportion of KCl,Ca Cl₂ and Mg Cl₂,for 3 days at 4 ℃,and then dry-ripened at 15 ℃ for 3 days.The p H,color,texture,TVBN,moisture content and sensory characteristics were determined on chicken breast afterwards.Results indicated that p H of samples of all replacement groups were decreased significantly( p < 0.05) compared with those of control( 100% Na Cl). However,moisture content,shear force and TVBN values of the three replacement groups were significantly( p < 0.05) higher than the control. And there were no significant differences( p > 0.05) in luminance,redness and yellowness between the replacement groups and the control. With the decrease of the proportion of Na Cl and the increase of the content of KCl,apparent bitterness was tasted in the samples compared to the control,which had a negative effects on sensory characteristics.These results suggested that a suitable substitution ratio of KCl,Ca Cl₂ and Mg Cl₂ was helpful for reducing additive amount of sodium salt,while maintaining the original sensory quality of air- dried chicken.