Table 1.

Low-salt frankfurters formulations with FRB. (unit: g/100 g)

Ingredients	Treatments
	Control	T1	T2	T3	T4
Pork ham	50	50	50	50	50
Pork back fat	25	25	25	25	25
Ice	25	25	25	25	25
Total	100	100	100	100	100
Sodium chloride (NaCl)	1.5	1.0	1.0	1.0	1.0
Sodium tripolyphosphate	0.15	0.15	0.15	0.15	0.15
Sea mustard	1.0	1.0	1.0	1.0	1.0
Transglutaminase	1.0	1.0	1.0	1.0	1.0
Ascorbic acid	–	0.05	–	–	–
Fermented red beet (FRB)	–	–	1.0	3.0	5.0