Table 4.
The formulation of emulsion gel-supplemented sausages.
| Ingredients (%) | Sausage Groups (1) | |||||
|---|---|---|---|---|---|---|
| PF20 | KEG10 | KEG20 | CD-KEG10 | CD-KEG20 | PF5 | |
| Lean meat | 60 | 60 | 60 | 60 | 60 | 60 |
| Pork backfat | 20 | 10 | 0 | 10 | 0 | 5 |
| KEG | 0 | 10 | 20 | 0 | 0 | 0 |
| CD-KEG | 0 | 0 | 0 | 10 | 20 | 0 |
| Ice | 20 | 20 | 20 | 20 | 20 | 35 |
| Total | 100 | 100 | 100 | 100 | 100 | 100 |
| Salt | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 |
| Sodium tripolyphosphate | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 |
KEG, konjac-based emulsion gel without CD; CD-KEG, CD-supplemented konjac-based emulsion gels. (1) PF20, 20% pork fat; KEG10, 10% pork fat + 10% konjac-based emulsion gel; KEG20, 20% konjac-based emulsion gel; CD-KEG10, 10% pork fat + 10% CD-containing konjac-based emulsion gel; CD-KEG20, 20% CD-containing konjac-based emulsion gel; PF5, 5% pork fat.