Table 1. Effect of salt concentration and phosphate on proximate compositions of samgyetang

Traits Control1) 0.5% 1.0% 1.5% 2.0% 2.5% 3.0%
Moisture (%) NP 68.14±0.86d 67.25±0.62d 69.86±0.43c* 70.71±0.84bc 73.37±0.64a* 72.57±0.52a 71.29±0.38b*
PH 68.10±1.42bc 66.319±7.06c 75.34±3.29a 71.13±0.23abc 71.01±0.92abc 73.43±0.70ab 73.79±1.29ab
Protein (%) NP 28.77±0.84a 28.48±0.49a 25.46±1.13c 26.70±0.39b 26.17±0.37bc* 25.14±0.09c 23.95±0.73d
PH 29.88±0.96a 27.02±1.66bc 23.16±1.16e 27.94±1.06b 24.79±0.59de 25.66±1.01cd 24.64±0.64de
Fat (%) NP 0.74±0.23 1.22±0.46 1.44±0.71 1.49±0.18 0.80±0.27 1.61±0.37 1.15±0.07
PH 0.96±0.42 1.69±0.41 1.00±0.15 1.61±0.31 0.72±0.11 1.30±0.25 1.67±0.54
Ash (%) NP 1.26±0.11c 1.36±0.18c 1.38±0.09c* 1.73±0.16b 1.95±0.26ab 2.03±0.18a 2.15±0.08as
PH 1.33±0.09c 1.61±0.14bc 1.91±0.15ab 2.01±0.45ab 1.81±0.33abc 2.00±0.10ab 2.22±0.29a
All values are mean±SD of three replicates.
Means within a row with different letters are significantly different by salt concentration of broth (p<0.05).
Means within a column are significant different between NP and PH with same salt concentration (* p<0.05).
Control, boiled with broth of 0.0% salt concentration; 0.5%, boiled with broth of 0.5% salt concentration; 1.0%, boiled with broth of 1.0% salt concentration; 1.5%, boiled with broth of 1.5% salt concentration; 2.0%, boiled with broth of 2.0% salt concentration; 2.5%, boiled with broth of 2.5% salt concentration; 3.0%, boiled with broth of 3.0% salt concentration.
NP, phosphate free; PH, 0.2% phosphate added.