Table 1. Composition of cooked pork sausage blends¹⁾

Ingredients	Composition (%)
	CON	CON1	PP1	PP2	SP1	SP2
Meat ingredients
Pork loin meat	72.266	72.28	71.78	71.28	71.769	71.269
Pork fat	11.18	11.18	11.18	11.18	11.18	11.18
Nonmeat ingredients
Ice	13.78	13.78	13.78	13.78	13.78	13.78
Salt2)	1.4	1.4	1.4	1.4	1.4	1.4
Sodium nitrite (NaNO2)3)	0.014	-	-	-	0.011	0.011
Phosphate4)	0.2	0.2	0.2	0.2	0.2	0.2
Sugar5)	0.5	0.5	0.5	0.5	0.5	0.5
MSG6)	0.06	0.06	0.06	0.06	0.06	0.06
Spice7)	0.6	0.6	0.6	0.6	0.6	0.6
Purple-fleshed sweet potato powder	-	-	0.5	1	0.5	1
Total	100	100	100	100	100	100

Treatments: CON (control), 0.014% sodium nitrite; CON1 (control1); no sodium nitrite and purple-fleshed sweet potato powder combination; PP1, no sodium nitrite and 0.5% purple-fleshed sweet potato powder; PP2, no sodium nitrite and 1% purple-fleshed sweet potato powder; SP1, 0.011% sodium nitrite and 0.5% purple-fleshed sweet potato powder combination; SP2, 0.011% sodium nitrite and 1% purple-fleshed sweet potato powder combination.
Refined salt (Woo-Il S&F, Ulsan, Korea).
Sodium nitrite (Duksan, Gyeonggi, Korea).
FOS/ENR (Taewon Food, Gyeonggi, Korea).
Beksul white sugar (CJ cheiljedang, Incheon, Korea).
Monosodium L-Glutanate (Shinwon Chemical, Seoul, Korea).
Bologna (Taewon Food, Gyeonggi, Korea).