Abstract: The aim of this study was to investigate the effects of low-sodium composite salt on physicochemical and flavor properties of tea sausages during storage (28 days at 4 ℃). There were four treatments: control (CT, adding 3% NaCl of meat weight), direct salt reduction (DR, adding 2.5% NaCl of meat weight), low-sodium composite salt 1 (SS1, adding 3% of SS1 with 7:3 of NaCl:KCl), and low-sodium composite salt 2 (SS2, adding 3% of SS2 with 7:2:1 of NaCl:KCl:other flavour components (maltodextrin, L-Lys, L-Ala, citric acid and Ca-lactate)). Results revealed that the pH of the tea sausages was lower in salt-reduced treatment compared with that of the control group with the extension of storage time, and the lowest pH (P<0.05) was exhibited by the SS2 treatment group. The decrease in moisture content and water activity was slowed down, and lipid oxidation was inhibited in salt-reduced treatment. In addition, the lower pH, L^*, b^*, thiobarbituric acid reactive substances value, and total bacterial count (P<0.05), as well as the higher moisture content, water activity, a^*, hardness, and chewiness (P<0.05) were exhibited by the SS2 group compared with the other groups. The PCA results of electronic nose and electronic tongue indicated that the SS2 group was closest to the CT group, suggesting that the taste and flavor of the two groups were similar. The flavor and taste of the SS2 group were superior to those of the CR group and SS1 group, effectively preserving the freshness and flavor of the tea sausage during storage. The most cores were maintained by the SS2 group, and the highest sensory acceptability was demonstrated, as indicated by the results of sensory evaluation, demonstrating the best overall acceptability. In summary, a 30% NaCl reduction in tea sausages with better quality and sensory acceptability could be obtained by the SS2 group.