Table 3. Proximate composition of pork regular-fat sausages as affected by different drying methods and levels of grape tomato powder

Treatments	Parameters
Treatments	Moisture (%)	Fat (%)	Protein (%)
CTL	64.3^a	19.3^a	13.9^d
REF	63.4^a	19.9^a	14.1^cd
F1	64.3^a	19.8^a	14.4^bcd
F2	64.5^a	19.5^a	14.6^ab
O1	63.0^a	20.9^a	15.0^a
O2	63.4^a	20.9^a	14.6^abc
Storage days
0	65.2^A	18.6^B	14.7^A
3	64.1^ABC	19.6^AB	14.7^A
7	64.7^AB	20.2^AB	14.3^AB
14	62.8^C	20.2^AB	14.6^AB
21	62.6^C	20.9^A	14.1^B
28	63.4^BC	20.7^A	14.3^AB

Means with different superscripts in the treatment are different (p<0.05).
Means with different superscripts in the storage time are different (p<0.05).
CTL, control; REF, reference (0.1% Ascorbic acid); F1, sausages mixed with 0.25% of freeze drying grape tomato powder (≤150 μm mesh) (F1GTPSs); F2, sausages mixed with 0.5% of freeze drying grape tomato powder (≤150 μm mesh) (F2GTPSs); O1, sausages mixed with 0.25% of oven dried grape tomato powder (≤150 μm mesh) at 100°C oven (O1GTPSs); O2, sausages mixed with 0.5% of oven dried grape tomato powder (≤150 μm mesh) at 100°C oven (O2GTPSs).