Effect of Adding Goat Milk Protein and Ginseng Powder on Quality and Storage Characteristics of Emulsion-Type Pork Sausages

Table 4

Comparison of proximate compositions of emulsion-type pork sausages with different concentrations of goat milk protein and ginseng powder.

	C2	C3	T1	T2	T3	T4
Water (%)	^ab	^ab	^b	^a	^b	^c
Protein (%)	^b	^ab	^ab	^b	^ab	^a
Fat (%)	^a	^b	^ab	^b	^b	^b
Ash (%)	^b	^b	^c	^a	^a	^a

^a-d with different superscripts in the same row differ significantly ().