Table 2. Proximate compositions of pork sausages prepared by addition of nitrite and A. hookeri¹⁾

	Proximate compositions (%)
	Moisture	Crude protein	Crude fat	Crude ash
N0+A0²⁾	70.71±0.16^a^b^c	18.54±0.73^ns	10.52±0.35	1.80±0.03^a
N50+A0	70.19±0.35^b^c	18.64±0.98	9.58±0.84	1.82±0.02^a
N50+A0.5	71.60±0.14^a	17.12±1.50	9.58±0.25	1.76±0.07^a^b
N50+A1.0	71.85±0.63^a	17.83±1.55	9.51±0.23	1.81±0.04^a
N100+A0	70.80±0.18^a^b^c	17.30±0.47	10.12±0.29	1.76±0.04^a
N100+A0.5	69.82±1.60^c	17.76±1.41	9.64±0.68	1.67±0.02^b
N100+A1.0	70.73±0.17^a^b^c	17.01±0.87	10.58±0.13	1.76±0.02^a
N150+A0	71.23±0.53^a^b	18.14±1.64	10.19±0.60	1.60±0.05^c

¹⁾Sausages prepared with addition of sodium nitrite (0, 50, 100, and 150 ppm) and A. hookeri powder (0, 0.5, and 1.0%).
²⁾Group abbreviations: N represents nitrites in ppm, and A represents A. hookeri in % added in the process of preparation of sausages.
^a^-^cMeans sharing a common superscript letter(s) in the same column are not significantly different (p>0.05).