Table 1. Formulation of emulsion-type sausages

Ingredients (%)	No NaNO2			10 ppm NaNO2
	1.00% NaCl	1.25% NaCl	1.50% NaCl	1.00% NaCl	1.25% NaCl	1.50% NaCl
Pork meat	60	60	60	60	60	60
Pork fat	20	20	20	20	20	20
Ice	20	20	20	20	20	20
Total	100	100	100	100	100	100
NaCl	1.00	1.25	1.50	1.00	1.25	1.50
NaNO2	-	-	-	0.0029	0.00303	0.00305
Phosphate	0.03	0.03	0.03	0.03	0.03	0.03
Isolated soy protein	1.00	1.00	1.00	1.00	1.00	1.00
Mixed spice	0.50	0.50	0.50	0.50	0.50	0.50
Sugar	0.50	0.50	0.50	0.50	0.50	0.50
Potassium sorbate	0.20	0.20	0.20	0.20	0.20	0.20