Table 2. Formulation of naturally cured emulsion-type pork sausages treated with dongchimi powder

Ingredients (%, w/w)	Treatments1)
	Control 1	Control 2	Treatment 1	Treatment 2	Treatment 3	Treatment 4
Pork ham (3 mm)	60.00	60.00	60.00	60.00	60.00	60.00
Pork backfat (3 mm)	20.00	20.00	20.00	20.00	20.00	20.00
Ice/water	20.00	20.00	20.00	20.00	20.00	20.00
Subtotal	100.00	100.00	100.00	100.00	100.00	100.00
Sodium chloride	1.50	1.50	1.50	1.50	1.50	1.50
Sodium tripolyphosphate	0.30	0.30	0.30	0.30	0.30	0.30
Dextrose	1.00	1.00	1.00	1.00	1.00	1.00
Sodium ascorbate	0.05	0.05	0.05	0.05	0.05	0.05
Sodium nitrite	0.01	-	-	-	-	-
Celery powder	-	0.40	-	-	-	-
Dongchimi powder	-	-	0.25	0.35	0.45	0.55
Stater culture	-	0.03	0.03	0.03	0.03	0.03
Total	102.86	103.28	103.13	103.23	103.33	103.43

Treatments: Control 1 (0.01% sodium nitrite), control 2 (0.40% celery powder+0.03% starter culture), treatment 1 (0.25% dongchimi powder+ 0.03% starter culture), treatment 2 (0.35% dongchimi powder+0.03% starter culture), treatment 3 (0.45% dongchimi powder+0.03% starter culture), and treatment 4 (0.55% dongchimi powder+0.03% starter culture).