Table 1. The formulations of emulsion-type pork sausages
| Ingredients (%) | Treatments1) |
|
| Control | T1 | T2 | T3 | T4 |
| Pre-emulsion |
| Pork back fat | - | 10 | 11 | 12 | 13 |
| Rice bran oil | - | 10 | 9 | 8 | 7 |
| Water (Ice) | - | 5 | 5 | 5 | 5 |
| Rice bran fiber | - | 3 | 3 | 3 | 3 |
| Emulsion |
| Pork lean meat | 60 | 60 | 60 | 60 | 60 |
| Pork back fat | 20 | - | - | - | - |
| Rice bran oil | - | - | - | - | - |
| Water (Ice) | 20 | 15 | 15 | 15 | 15 |
| Rice bran fiber | 3 | - | - | - | - |
| Salt | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 |
| Sodium tripolyphosphate | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 |
| Sodium nitrite | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 |
| Sugar | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
| Garlic powder | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |