Table 2. Reduced-salt frankfurters formulations with various types of seaweed (units: g/100 g).
| Ingredients | Treatments1) |
|||||
|---|---|---|---|---|---|---|
| Control | T1 | T2 | T3 | T4 | T5 | |
| Pork ham | 50 | 50 | 50 | 50 | 50 | 50 |
| Back fat | 25 | 25 | 25 | 25 | 25 | 25 |
| Ice | 25 | 25 | 25 | 25 | 25 | 25 |
| Total | 100 | 100 | 100 | 100 | 100 | 100 |
| NaCl | 1.5 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 |
| Sodium tripolyphosphate | 0.15 | 0.15 | 0.15 | 0.15 | 0.15 | 0.15 |
| Sea tangle | - | - | 1.0 | - | - | - |
| Sea mustard | - | - | - | 1.0 | - | - |
| Hijiki | - | - | - | - | 1.0 | - |
| Glasswort | - | - | - | - | - | 1.0 |
1)Control, frankfurter with 1.5% NaCl; T1, frankfurter with 1.0% NaCl; T2, frankfurter with 1.0% NaCl + 1.0% sea tangle; T3, frankfurter with 1.0% NaCl + 1.0% sea mustard; T4, frankfurter with 1.0% NaCl + 1.0% hijiki; T5, frankfurter with 1.0% NaCl + 1.0% glasswort.