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.