Table 1. Formulation of pork regular-fat sausages with different drying methods and levels of grape tomato powders

Ingredient (%)	Treatments
	Control	Reference	F1	F2	O1	O2
Raw meat	60.0	60.0	60.0	60.0	60.0	60.0
Fat	20.0	20.0	20.0	20.0	20.0	20.0
Water	18.0	18.0	18.0	18.0	18.0	18.0
Non-meat ingredient	2.0	2.0	2.0	2.0	2.0	2.0
Salt	1.3	1.3	1.3	1.3	1.3	1.3
Sodium tripolyphosphate	0.4	0.4	0.4	0.4	0.4	0.4
Cure blend	0.25	0.25	0.25	0.25	0.25	0.25
Sodium erythorbate	0.05	0.05	0.05	0.05	0.05	0.05
Ascorbic acid	-	0.1	-	-	-	-
Tomato powder	-	-	0.25	0.5	0.25	0.5
Freeze drying	-	-	0.25	0.5	-	-
100°C oven drying	-	-	-	-	0.25	0.5
Total	100	100.1	100.25	100.5	100.25	100.5

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).