Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages

Table 2

Formulation of emulsified sausages.

Formula	Treatment (fat replacement ratio with FWGE)
	0%	2%	5%	7%	10%
Fat (g)	107	104.86	101.65	99.51	96.3
Lean (g)	249.5	249.5	249.5	249.5	249.5
FWGE (g)	0	2.14	5.35	7.49	10.7
Water (g)	86	86	86	86	86
Ice (g)	50	50	50	50	50
NaCl (g)	7.5	7.5	7.5	7.5	7.5
Total (g)	500	500	500	500	500