Table 1 Formulations of fermented sausages

Ingredients (%)		Dietary fiber type
		Control	RBF	WF
Major	Beef	33.33	33.33	33.33
	Pork	33.33	33.33	33.33
	Pork back fat	23.33	23.33	23.33
	Chicory fiber	10	10	10
Sum		100	100	100
Ascorbic acid		0.02	0.02	0.02
NPS		3.00	3.00	3.00
Starter culture		0.02	0.02	0.02
Mixed spice		6.25	6.25	6.25
Rice bran fiber		-	1.5	-
Wheat fiber		-	-	1.5

*Ascorbic acid, NPS, starter culture, mixed spice, rice bran fiber and wheat fiber were added as percentage unit for sum of major ingredients.
RBF, rice bran 1.5%; WF, wheat 1.5%; NPS, NaCl:NaNO₂=99:1.