Table 1. The formulation for naturally cured pork sausages with white kimchi powder as a natural nitrate

Materials and ingredients (%)	Treatments1)
	Control	Treatment 1	Treatment 2	Treatment 3	Treatment 4	Treatment 5
Pork ham	70.00	70.00	70.00	70.00	70.00	70.00
Pork backfat	15.00	15.00	15.00	15.00	15.00	15.00
Ice/water	15.00	15.00	15.00	15.00	15.00	15.00
Sub total	100.00	100.00	100.00	100.00	100.00	100.00
Salt	1.50	1.50	1.50	1.50	1.50	1.50
Sugar	1.00	1.00	1.00	1.00	1.00	1.00
Mustard powder	0.15	0.15	0.15	0.15	0.15	0.15
Pepper	0.25	0.25	0.25	0.25	0.25	0.25
Onion powder	0.10	0.10	0.10	0.10	0.10	0.10
Garlic powder	0.10	0.10	0.10	0.10	0.10	0.10
Sodium nitrite	0.01	-	-	-	-	-
Sodium ascorbate	0.05	-	-	-	-	-
White kimchi powder	-	0.30	0.30	0.30	0.30	0.30
Starter culture	-	0.03	0.03	0.03	0.03	0.03
Lemon extract powder	-	0.50	1.00	-	-	0.50
Vinegar powder	-	-	-	0.50	1.00	0.50
Total	103.16	103.93	104.43	103.93	104.43	104.43

Treatments: Control, 0.01% sodium nitrite+0.05% sodium ascorbate; treatment 1, 0.3% white kimchi powder+0.5% lemon extract powder; treatment 2, 0.3% white kimchi powder+1.0% lemon extract powder; treatment 3, 0.3% white kimchi powder+0.5% vinegar powder; treatment 4, 0.3% white kimchi powder+1.0% vinegar powder; and treatment 5, 0.3% white kimchi powder+0.5% lemon extract powder+0.5% vinegar powder.