Effect of Adding Goat Milk Protein and Ginseng Powder on Quality and Storage Characteristics of Emulsion-Type Pork Sausages

Table 1

Formulations of emulsion-type pork sausage with goat milk protein and ginseng powder.

Items (%)	C2	C3	T1	T2	T3	T4
Pork meat	72.00	72.00	72.00	72.00	72.00	72.00
Pork back fat	10.90	10.90	10.90	10.90	10.90	10.90
Fructo-oligosaccharide	1.40	1.40	1.40	1.40	1.40	1.40
Wiener seasoning	0.45	0.45	0.45	0.45	0.45	0.45
Nature seasoning	0.05	0.05	0.05	0.05	0.05	0.05
Starch powder	1.40	1.40	1.40	1.40	1.40	1.40
Water	13.80	13.80	13.80	13.80	13.80	13.80
Total	100.00	100.00	100.00	100.00	100.00	100.00
Sodium chloride	1.40	1.40	1.40	1.40	1.40	1.40
Sodium triphosphate	0.20	—	—	—	—	—
Ascorbic acid	0.10	—	—	—	—	—
Goat milk protein powder	—	—	0.20	0.20	0.40	0.40
Ginseng powder	—	—	0.10	0.30	0.10	0.30