Table 1. Meat batter formulation with carp muscle and pork

Ingredients	P10	P5C5	C10
Main (%)
Meat	60	30	-
Carp	-	30	60
Fat	20	20	20
Ice	20	20	20
Additive (%)
NPS	1.2	1.2	1.2
Sugar	1	1	1
Mixed spice	0.6	0.6	0.6
ISP	1	1	1

P10, 100% pork; P5C5, 50% pork and 50% carp muscle; C10, 100% carp muscle.
NPS, nitrite pickling salt; ISP, isolated soy protein.