Table 1. Proximate composition of Bulgogisauce added with different amounts crust

Traits	Crust
	0% (control)	3%	6%	9%
Water (%)	91.55±2.34	91.26±2.75	90.05±1.94	90.49±2.57
Protein (%)	0.76±0.11d	1.68±0.26c	3.99±0.23b	5.72±0.03a
Fat (%)	1.17±0.01d	1.83±0.13c	2.16±0.05b	2.45±0.06a
Ash (%)	2.44±0.01	2.41±0.06	2.46±0.12	2.56±0.15

All values are mean±SD.
Means on the same row with different letters are significantly different (p<0.05).