Table 1. Formulation of spreadable liver sausages by pressure and proteolytic enzyme treatment (unit, %)

Ingredients	Control	T1	T2	T3	T4	T5
Pork ham	45	45	45	45	45	45
Pork back fat	20	20	20	20	20	20
Duck skin	15	15	15	15	15	15
Duck liver	20	20	20	20	20	20
Total	100	100	100	100	100	100
NPS (salt/nitrite=99.4:0.6)	2.0	2.0	2.0	2.0	2.0	2.0
Isolated soy protein	1.9	1.9	1.9	1.9	1.9	1.9
Onion powder	2.4	2.4	2.4	2.4	2.4	2.4
Pepper	0.2	0.2	0.2	0.2	0.2	0.2
Ginger powder	0.2	0.2	0.2	0.2	0.2	0.2
Rosemary	0.05	0.05	0.05	0.05	0.05	0.05
Guar gum	-	-	0.25	-	-	0.25
Protease	-	0.5	0.5	-	0.5	0.5

NPS, nitrite-pickling salt.