Table 5. Effect of marination with traditional sauces on soluble collagen content of the marinated pork under Sous Vide cooking during storage (0–8 wk)

Treatment	Soluble collagen content (g/100 g)					SEM
	0 d	2 wk	4 wk	6 wk	8 wk
T1	0.04b	0.06b	0.05b	0.06b	0.05b	0.01
T2	0.05bB	0.06bB	0.10abA	0.10abA	0.09aA	0.03
T3	0.04bB	0.05bB	0.11aA	0.11aA	0.09aA	0.04
T4	0.08aB	0.08abB	0.12aA	0.12aA	0.09aAB	0.02
T5	0.05bB	0.12aA	0.10abA	0.09abA	0.09aA	0.03
T6	0.07bB	0.10aA	0.11bA	0.11bA	0.10aA	0.02

Means within a column with different letters differ significantly p<0.05.
Means within a row with different letters differ significantly p<0.05.
SEM, standard error of the means; T1, marinated with brine water (control); T2, marinated with Meju soy sauce; T3, marinated with Brewed soy sauce; T4, marinated with Fish soy sauce; T5, marinated with Ishiru fish sauce; T6, marinated with Anchovy fish sauce.