Table 1. Formulations of emulsion-type, semi-dried, and dried sausages

Ingredients	Emulsion-type sausages		Semi-dried/dried sausages
	CON	SHP	CON	SHP
Pork lean	72.44	67.638	71.04	66.238
Backfat	11.2	11.2	11.2	11.2
Ice	13.8	13.8	-	-
Sodium nitrite	0.01	0.01	0.01	0.01
STPP	0.2	0.2	0.2	0.2
Sugar	0.5	0.9	0.5	0.9
NaCl	1.4	0.598	1.4	0.598
SHP	0	0.5	0	0.5
KCl	0	0.704	0	0.704
TGM	0	0.5	0	0.5
EWP	0	1	0	1
Cellulose	0	2.5	0	2.5
Seasoning1)	0.45	0.45	0.65	0.65
Starter culture2)	0	0	15.0	15.0
Total	100.0	100.0	100.0	100.0

0.05% monosodium glutamate and 0.4% mortadella seasoning for emulsion-type sausages; 0.05% monosodium glutamate and 0.6% grill beef powder for semi-dried and dried sausages.
Fermented milk containing Lactobacillus acidophilus, Bifidobacterium longum, and Bifidobacterium bifidum. Total microbial count was approximately 1.0×10⁶/g batter.
SHP, Salicornia herbacea powder; STPP, sodium tripolyphosphate; TGM, transglutaminase; EWP, egg white powder.