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.