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)].