Table 1.
Components (g/100 g) used in the formulation of the Tuscan sausage for each treatment adopted
| Ingredient | Control | OEO | REO | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 0.05 wt% | 0.1 wt% | 0.2 wt% | 0.4 wt% | 0.05 wt% | 0.1 wt% | 0.2 wt% | 0.4 wt% | ||
| Pork meat (leg) | 71.50 | 71.45 | 71.40 | 71.30 | 71.10 | 71.45 | 71.40 | 71.30 | 71.10 |
| Pork fat | 21.00 | 21.00 | 21.00 | 21.00 | 21.00 | 21.00 | 21.00 | 21.00 | 21.00 |
| Commercial mix Tuscan1 | 4.00 | 4.00 | 4.00 | 4.00 | 4.00 | 4.00 | 4.00 | 4.00 | 4.00 |
| Water | 3.00 | 3.00 | 3.00 | 3.00 | 3.00 | 3.00 | 3.00 | 3.00 | 3.00 |
| Acidity regulator2 | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 |
| OEO | – | 0.05 | 0.10 | 0.20 | 0.40 | – | – | – | – |
| REO | – | – | – | – | – | 0.05 | 0.10 | 0.20 | 0.40 |
1Commercial mix Tuscan (Conditec Additives and Condiments©): sodium chloride (73.25%), sucrose (10%), natural spices (10%) (garlic, coriander, and red pepper), sodium tripolyphosphate (2.50%), monosodium glutamate (1.8%), sodium erythorbate (1.5%), sodium nitrite (0.8%), and sodium nitrate (0.15%)
2Acidity regulator (Engenutri ©): sodium lactate (57%), lactic acid (37%), citric acid (3%), ascorbic acid (1%), sodium ascorbate (1%), and natural spices (1%) (cardamom and anise)