Table 1. Formulation of sausage added with eggplant powder in different drying methods and level

Ingredients (%)	Treatments
	CTL	REF	O1	O2	F1	F2
Raw meat	60	60	60	60	60	60
Fat	20	20	20	20	20	20
Water ice	18.00	18.00	18.00	18.00	18.00	18.00
Salt	1.3	1.3	1.3	1.3	1.3	1.3
STPP	0.4	0.4	0.4	0.4	0.4	0.4
Sodium erythorbate	0.05	0.05	0.05	0.05	0.05	0.05
Cure blend	0.25	0.25	0.25	0.25	0.25	0.25
Ascorbic acid	-	0.10	-	-	-	-
Oven drying	-	-	0.25	0.50	-	-
Freeze drying	-	-	-	-	0.25	0.50
Total	100.00	100.10	100.25	100.50	100.25	100.50

CTL, control without adding antioxidants; REF, sausage mixed with 0.1% ascorbic acid; O1, sausage mixed with 0.25% oven-dried eggplant powder; O2, sausage mixed with 0.5% oven-dried eggplant powder; F1, sausage mixed with 0.25% freeze-dried eggplant powder; F2, sausage mixed with 0.5% freeze-dried eggplant powder.