Table 1. Formulation of low-fat model sausages (LFMSs) containing Rhynchosia nulubilis powder (RNP) obtained via different drying methods and RNP protein extract

Ingredient (%)	Treatment1)
	CTL	REF	SFP	SOP	SPE
1. Meat	70.00	70.00	70.00	70.00	70.00
2. Water	28.13	28.13	28.13	28.13	28.13
1) Ice water	28.13	12.13	28.13	28.13	28.13
2) Hydrate water	0.00	16.0	0.00	0.00	0.00
3. Non-Meat Ingredient	1.87	2.87	2.87	2.87	2.87
1) Salt	1.50	1.50	1.50	1.50	1.50
2) STPP	0.30	0.30	0.30	0.30	0.30
3) Sodium erythorbate	0.05	0.05	0.05	0.05	0.05
4) Sodium nitrite	0.015	0.015	0.015	0.015	0.015
5) Soy protein isolate	0.00	1.00	0.00	0.00	0.00
6) Rhynchosia nulubilis powder	0.00	0.00	1.00	1.00	1.00
(1) Freeze drying	0.00	0.00	1.00	0.00	0.00
(2) Oven drying	0.00	0.00	0.00	1.00	0.00
(3) Protein extract	0.00	0.00	0.00	0.00	1.00
Total	100.00	101.00	101.00	101.00	101.00

Treatment: CTL, LFMS; REF, LFMS treated with 1.0% soy protein isolate; SFP, LFMS treated with 1.0% freeze-dried RNP; SOP, LFMS treated with 1.0% oven-dried RNP; SPE, LFMS treated with 1.0% RNP protein extract.
STPP, sodium tripolyphosphate.