Table 1. The formulation for naturally cured pork sausages with white kimchi powder as a natural nitrate.
| Materials and ingredients (%) | Treatments1) | |||||
|---|---|---|---|---|---|---|
| Control | Treatment 1 | Treatment 2 | Treatment 3 | Treatment 4 | Treatment 5 | |
| Pork ham | 70.00 | 70.00 | 70.00 | 70.00 | 70.00 | 70.00 |
| Pork backfat | 15.00 | 15.00 | 15.00 | 15.00 | 15.00 | 15.00 |
| Ice/water | 15.00 | 15.00 | 15.00 | 15.00 | 15.00 | 15.00 |
| Sub total | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 |
| Salt | 1.50 | 1.50 | 1.50 | 1.50 | 1.50 | 1.50 |
| Sugar | 1.00 | 1.00 | 1.00 | 1.00 | 1.00 | 1.00 |
| Mustard powder | 0.15 | 0.15 | 0.15 | 0.15 | 0.15 | 0.15 |
| Pepper | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
| Onion powder | 0.10 | 0.10 | 0.10 | 0.10 | 0.10 | 0.10 |
| Garlic powder | 0.10 | 0.10 | 0.10 | 0.10 | 0.10 | 0.10 |
| Sodium nitrite | 0.01 | - | - | - | - | - |
| Sodium ascorbate | 0.05 | - | - | - | - | - |
| White kimchi powder | - | 0.30 | 0.30 | 0.30 | 0.30 | 0.30 |
| Starter culture | - | 0.03 | 0.03 | 0.03 | 0.03 | 0.03 |
| Lemon extract powder | - | 0.50 | 1.00 | - | - | 0.50 |
| Vinegar powder | - | - | - | 0.50 | 1.00 | 0.50 |
| Total | 103.16 | 103.93 | 104.43 | 103.93 | 104.43 | 104.43 |
1)
Treatments: Control, 0.01% sodium nitrite+0.05% sodium ascorbate; treatment 1, 0.3% white kimchi powder+0.5% lemon extract powder; treatment 2, 0.3% white kimchi powder+1.0% lemon extract powder; treatment 3, 0.3% white kimchi powder+0.5% vinegar powder; treatment 4, 0.3% white kimchi powder+1.0% vinegar powder; and treatment 5, 0.3% white kimchi powder+0.5% lemon extract powder+0.5% vinegar powder.