Table 3. Proximate composition (%) of spreadable liver sausages by pressure and proteolytic enzyme treatment

	Control¹⁾	T1	T2	T3	T4	T5
Moisture	49.46±1.84^b	49.16±2.69^b	48.52±1.47^b	53.54±0.58^a	54.38±0.09^a	53.67±1.15^a
Protein	18.76±0.63	18.14±0.21	17.30±1.09	17.62±0.66	17.77±0.33	17.98±0.96
Fat	22.95±0.37^abc	22.25±0.83^bc	21.51±0.09^c	24.66±1.48^a	24.09±0.33^a	23.42±0.65^ab
Ash	1.99±0.01^b	2.28±0.14^a	2.04±0.08^ab	1.84±0.02^b	1.93±0.06^b	1.93±0.22^b

Control, without proteolytic enzyme; T1, proteolytic enzyme; T2, proteolytic enzyme and guar gum; T3, pressure-cooking; T4, proteolytic enzyme and pressure cooking; T5, proteolytic enzyme, guar gum, and pressure cooking.
Values with different letters in the same row are significantly different (p<0.05).