Table 2. Formulation of reduced-salt, low-fat pork sausages with different levels of faba bean protein isolate (FBPI) and microbial transglutaminase (MTG)

Ingredients (%)	CTL	REF	FBPI	MTG	FBTG
Pork ham	70.0	70.00	70.0	70.0	70.0
Water	28.08	28.08	28.03	28.08	28.03
Sodium chloride	0.78	1.28	0.78	0.78	0.78
Sodium tripolyphosphate	0.40	0.40	0.40	0.40	0.40
Sodium erythorbate	0.05	0.05	0.05	0.05	0.05
Curing salt1)	0.24	0.24	0.24	0.24	0.24
FBPI	-	-	1.50	-	1.50
MTG	-	-	-	1.00	1.00
Total	100.0	100.5	101.5	101.0	102.5

Curing salt consisted of 93.75% salt and 6.25% sodium nitrite.
CTL, control; REF, reference; FBTG, FBPI+MTG.