Table 2. Effects of flos Sophora japonica L. ethanolic extract on the proximate composition of raw pork patties

Traits	Control	Treatments¹⁾
Traits	Control	SE50	SE70	AS
Moisture (g/100 g)	60.78±0.81^AB	60.55±0.65^AB	60.39±0.35^B	61.98±0.46^A
Protein (g/100 g)	9.62±0.61	9.58±0.45	9.29±0.56	9.76±0.93
Fat (g/100 g)	18.26±2.26^B	19.69±0.42^AB	23.18±1.52^A	20.73±0.39^AB
Ash (g/100 g)	2.48±0.16	2.42±0.19	2.26±0.12	2.39±0.007

All values are mean±standard deviation of three replicates
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.
Means data sharing the same superscript letter within a row are not significantly different at p<0.05 by Duncan’s multiple range test.