Table 1. Experimental design for emulsion-type pork sausage (unit: %)

Items	C	T1	T2	T3	T4	T5
Lean meat	72.24	72.24	72.24	72.24	72.24	72.24
Backfat	11.2	11.2	11.2	11.2	11.2	11.2
Ice	14	14	14	14	14	14
NPS1	1.4	1.4	1.4	1.4	1.4	1.4
Sodium tripolyphosphate	0.2	0.2	0.2	0.2	0.2	0.2
Sugar	0.5	0.5	0.5	0.5	0.5	0.5
MSG	0.06	0.06	0.06	0.06	0.06	0.06
Seasoning-A	0.4	0.4	0.4	0.4	0.4	0.4
Total	100	100	100	100	100	100
Sodium ascorbate	-	0.05	-	-	-	0.05
Extract (dry base)	-	-	0.05	0.1	0.2	0.1