Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.)

Table 1

Formulation (g) of meat batters.

Treatments	Pork	Backfat	CS	SI	Ice	SBE
C	70	30	1.5	0.07	25	0
1	70	30	1.5	0.07	25	1.5
2	70	30	1.5	0.07	25	3

CS: curing salt, SI: sodium isoascorbate, and SBE: sea buckthorn fruit extract.