Table 3. Effects of Allium hookeri and fermented Allium hookeri on proximate composition, cooking loss, and expressible drip of pork patties

Proximate composition (%)	CON	AH	FAH	SEM	p-value
Moisture	59.07	60.00	60.21	0.54	0.138
Crude fat	22.53	21.41	21.06	0.65	0.318
Crude protein	15.61	16.38	15.47	0.29	0.358
Ash	1.98	2.38	2.03	0.13	0.176
Cooking loss	32.76^ab	33.24^a	31.56^b	0.30	0.019
Expressible drip	37.50^a	34.91^b	34.50^b	0.53	0.014

Each value is the mean of three replicates.
values in each row with different letters are statistically different (p<0.05).
CON, normal pork patties; AH, pork patties with Allium hookeri root powder; FAH, pork patties with fermented Allium hookeri root powder.