Table 1. Proximate compositions of blood sausages made with Korean traditional fermented food

	Control¹⁾	T1	T2	T3	T4	T5
Moisture	60.87±0.18^b	60.53±0.39^b	60.55±0.09^b	61.50±0.24^a	60.82±0.22^b	60.93±0.22^b
Protein	17.23±0.10^c	18.09±0.13^ab	17.62±0.24^abc	17.44±0.35^bc	18.17±0.57^ab	18.26±0.04^a
Fat	13.12±0.00	12.79±0.38	12.88±0.26	12.67±0.37	11.93±0.30	12.88±0.18
Ash	1.28±0.02	1.32±0.05	1.31±0.06	1.32±0.18	1.37±0.10	1.27±0.17

Control: Salt, T1: Doenjang, T2: Gochujang, T3: Cheonggukjang, T4: Magjang, T5: Kimchi.
Different letters within a row are significantly different (p<0.05).