Abstract: The effect of low sodium salt ( the same quality conentration and ionic strength with Na Cl) on the yield, solubility, turbidity, gel properties ( water holding capability, gel springness and gel strength) and rheological properties of salt-soluble protein from porcine longissimus dorsi were studied for reducing the sodium chloride used in meat products.The results showed that, compared with 3% Na Cl, low sodium salt with the same ionic strength caused a significant increase in the solubility of salt-soluble protein from 76.22% to 83.03% ( p < 0.05) . ΔG' of salt-soluble protein was increased by 89.90% in 4.252% low sodium salt solution.The gel strength and water holding capability of salt-soluble protein gel were significantly increased in both3% and 4.252% low sodium salt solution, suggesting that the low sodium salt reduced the sodium content and enhanced the gel functionality of salt-soluble proteins.The present study provided reference for the development of low sodium meat product.