Table 1.
The recipes and starter cultures for different sausages.
| CT | CR | PK | TD | DH | |
|---|---|---|---|---|---|
| Starter cultures | - | - | P. kudriavzevii | T. delbrueckii | D. hansenii |
| Lean pork (g) | 5400 | 5400 | 5400 | 5400 | 5400 |
| Pork back fat (g) | 600 | 600 | 600 | 600 | 600 |
| Salt (g) | 150 | 105 | 105 | 105 | 105 |
| Sodium nitrite (g) | 0.54 | 0.54 | 0.54 | 0.54 | 0.54 |
| Monosodium glutamate (g) | 18 | 18 | 18 | 18 | 18 |
| Dextrose (g) | 20 | 20 | 20 | 20 | 20 |
| Wine (g) | 60 | 60 | 60 | 60 | 60 |
| Ginger powder (g) | 30 | 30 | 30 | 30 | 30 |
| Mixed spices (g) | 48 | 48 | 48 | 48 | 48 |
CT: 2.50% NaCl; CR: 1.75% NaCl; PK: 1.75% NaCl + P. kudriavzevii; TD: 1.75% NaCl + T. delbrueckii; DH: 1.75% NaCl + D. hansenii.