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.