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

Proximate composition (%)	Storage period (days)	Treatments			SEM	P-value
Proximate composition (%)	Storage period (days)	CON	SUL	ISO	SEM	Treatment	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^b^C	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^NS^A	43.3^A	44.8^A	1.94	0.44
Moisture	0	55.7^{b A}	57.3^{a A}	57.97^a^A	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^b^C	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