Table 1. Formulation (g/kg) of chicken breast sausage with the addition of red ginseng marc powder

Ingredients (g) Control T11) T2 P1 (1.5%) P2 (1.5%)
Main Chicken breast 600 600 600 600 600
Pig back fat 200 185 170 185 185
Red ginseng marc 0 15 30 15 15
Ice water 200 200 200 200 200
Additional Spice 6 (0.6%)
NPS2) 15 (1.5%)
Sugar 9 (0.9%)
Isolated soy protein 12 (1.2%)
T1, red ginseng marc 1.5% (w/w); T2, red ginseng marc 3.0% (w/w); P1, red ginseng marc powder samples (300 μm≤particle size≤710 μm); P2, red ginseng marc powder samples (particle size≤300 μm).
NPS, nitrite pickling salt [ordinary salt with 0.3% of sodium nitrite (NaNO2)].