Table 1: Formulation (%) of different cooked sausage.
| Samples | Meat | Celery | SL | Nitrite | Carmin | ODF | Vit C | Vit E | Water |
| Control | 50 | 0 | 0 | 0.012 | 0 | 0 | 0 | 0 | 22.23 |
| C5E5 | 50 | 1 | 3 | 0 | 0.05 | 1 | 0.05 | 0.05 | 17.09 |
| C0E10 | 50 | 1 | 3 | 0 | 0.05 | 1 | 0 | 0.1 | 17.09 |
| C10E0 | 50 | 1 | 3 | 0 | 0.05 | 1 | 0.1 | 0 | 17.09 |
| C10E10 | 50 | 1 | 3 | 0 | 0.05 | 1 | 0.1 | 0.1 | 16.99 |
The following ingredients were also added to all samples: 3.8% starch, 0.5% flavouring, 1.5% garlic powder, 1.9% egg white, 17% sunflower oil, 1.2% milk powder, 1.4% sodium chloride, 0.46% sodium tripolyphosphate.