Table 4. pH, CIE (L*, a*, b*), TPC and VRB of pork patties with different levels of CTFP during refrigerated storage

	Parameters
	pH	L*	a*	b*	TPC	VRB
Treatment	**	**	**	**	NS	NS
Storage	**	NS	**	NS	**	**
Treatment×storage	NS	NS	NS	NS	NS	NS
Treatment¹⁾
CTFP-0	5.72±0.08^a	59.4±2.07^a	8.37±1.82^c	8.45±0.92^c	4.40±0.95^a	3.74±1.13^a
REF	5.65±0.09^b	60.3±1.43^a	8.74±1.02^c	8.90±0.66^c	4.26±1.06^a	3.65±1.21^a
CTFP-0.5	5.73±0.08^a	55.5±2.55^b	15.2±1.82^b	13.2±1.34^b	4.50±0.76^a	3.90±0.97^a
CTFP-1.0	5.72±0.08^a	55.5±1.49^b	18.1±2.81^a	15.4±1.52^a	4.78±0.83^a	4.10±1.05^a
Day
0	5.60±0.07^d	56.8±2.70^a	13.8±5.28^a	11.4±2.47^a	3.91±0.38^c	3.21±0.42^c
3	5.67±0.05^c	57.4±2.60^a	12.9±5.19^a	11.0±3.26^a	3.80±0.27^c	3.04±0.41^c
7	5.74±0.07^ab	57.5±2.94^a	13.3±4.70^a	12.1±3.68^a	4.16±0.47^c	3.49±0.77^c
10	5.72±0.02^bc	57.8±3.71^a	12.4±4.61^ab	11.2±2.84^a	4.78±0.74^b	4.21±0.95^b
14	5.79±0.05^a	58.9±2.78^a	10.6±3.78^b	11.7±4.01^a	5.76±0.74^a	5.28±0.86^a

Treatment: CTFP-0, control patty; 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.
Means with different superscripts within same column are different (p<0.05).
p<0.05.
TPC, total plate count; VRB, violet red bile; NS, not significant; CTFP, freeze-dried Cudrania tricuspidata fruit powders; AA, ascorbic acid.