Table 1. Formulation of pork patties with ethanolic extracts of flos Sophora japonica L. or ascorbic acid as an antioxidant (%)

Traits	Treatments1)
	Control	SE50	SE70	AS
Lean pork meat	70	70	70	70
Pork backfat	20	20	20	20
Ice	10	10	10	10
Total	100	100	100	100
Salt	1.5	1.5	1.5	1.5
50% ethanolic extract of flos Sophora japonica	-	0.2	-	-
70% ethanolic extract of flos Sophora japonica	-	-	0.2	-
Ascorbic acid	-	-	-	0.05

Control, pork patties without antioxidant; SE50, pork patties that prepared with 0.2% of flos Sophora japonica extract at 50% ethanol; SE70, pork patties that prepared with 0.2% of flos Sophora japonica extract at 70% ethanol; AS, pork patties that prepared with 0.05% ascorbic acid.