Table 1. The formulation of pork patties with sifted (≤ 500 μm) CTFP as affected by different concentrations

Ingredient	Treatments1)
	CTFP-0	REF	CTFP-0.5	CTFP-1.0
Raw meat (%)	78.5	78.5	78.5	78.5
Fat (%)	20.0	20.0	20.0	20.0
Salt (%)	1.50	1.50	1.50	1.50
AA (%)	-	0.10	-	-
CTFP (%)	-	-	0.5	-
CTFP (%)	-	-	-	1.0
Total	100.00	100.10	100.50	101.00

Treatments: CTFP-0, control patties without CTFP; REF, reference patty added with AA at 0.1 g/ 100 g; CTFP-0.5, treatment pork patty added with CTFP at 0.5 g/ 100 g; CTFP-1.0, treatment pork patty added with CTFP at 1.0 g/ 100 g.
AA, ascorbic acid; CTFP, freeze-dried Cudrania tricuspidata fruit powders.