Table 2 Effect of isoflavone on the change in moisture, crude protein, crude fat, and ash contents in dry-cured pork sausage during storage (%)

Crude protein

0

17.2^{NS B}

16.9^B

17.4^B

0.45

0.76

***

15

31.0^{NS A}

31.6^A

31.9^A

2.63

0.95

30

38.3^{NS C}

38.5^A

37.6^C

2.37

0.77

45

36.8^{a C}

34.2^{ab A}

32.6^{b A}

1.48

*

Crude fat

0

19.8^{a C}

16.3^bC

17.9^{ab C}

0.93

0.1

***

15

38.4^{NS AB}

37.2^B

38.6^B

0.46

0.08

30

39.9^{NS A}

38.4^B

38.3^B

1.43

0.18

45

45.3^NSA

43.3^A

44.8^A

1.94

0.44

Moisture

0

55.7^{b A}

57.3^{a A}

57.97^aA

0.47

*

***

15

18.2^{NS B}

18.1^B

18.03^B

0.76

0.95

30

11.2^{NS C}

12.1^C

12.40^C

2.94

0.73

45

11.5^{NS C}

11.1^C

10.44^C

0.51

0.24

Ash

0

3.15^{b B}

3.64^{a C}

3.27^bC

0.03

***

***

15

6.32^{NS A}

6.23^B

6.46^B

0.29

0.86

30

6.15^{b A}

7.22^{a A}

5.92^{c B}

0.33

0.07

45

6.65^{NS A}

7.52^A

7.35^A

0.66

0.44