Table 1.
Ingredients of raw-cooked meat products (frankfurters).
| Ingredient | C | VC | T1 | T2 | T3 | T4 |
|---|---|---|---|---|---|---|
| Lean meat (g) | 1500 | 1500 | 1500 | 1500 | 1500 | 1500 |
| Fat meat (g) | 600 | 600 | 600 | 600 | 600 | 600 |
| ice water (g) | 500 | 500 | 500 | 500 | 500 | 500 |
| salt (g) | 26 | 26 | 26 | 26 | 26 | 26 |
| White sugar (g) | 3.75 | 3.75 | 3.75 | 3.75 | 3.75 | 3.75 |
| Sodium tripolyphosphate (g) | 7.5 | 7.5 | 7.5 | 7.5 | 7.5 | 7.5 |
| White pepper powder (g) | 7.2 | 7.2 | 7.2 | 7.2 | 7.2 | 7.2 |
| Nutmeg powder (g) | 2.4 | 2.4 | 2.4 | 2.4 | 2.4 | 2.4 |
| Sodium D-isoascorbate (g) | - | 0.65 | - | - | -- | - |
| C. paliurus extract (g) | - | - | 1.56 | 3.12 | 4.68 | 6.24 |
Note: “-” in the table represent the absence of individual ingredient for each treatment. Treatments: C: control, without antioxidant; VC: 0.025% sodium D-isoascorbate; T1 T2, T3, and T4: contained 0.06%, 0.12%, 0.18%, and 0.24% flavonoid extracts from C. paliurus, respectively.