Table 4. Changes in proximate composition and collagen content of fermented sausage during ripening with clove ethanol extract spray

Sample	Moisture (%)
	0 day	1 day	2 day	3 day	7 day	14 day	21 day	35 day
Control	59.80±0.011)aA	57.67±0.04bB	60.08±0.21cA	58.98±0.02dB	54.40±0.11eB	41.83±0.30fA	34.17±0.03gA	20.69±0.10hA
Spray	59.80±0.01aA	60.12±0.06bA	59.20±0.06cB	59.75±0.02aA	55.52±0.06dA	38.36±0.09eB	30.19±0.15fB	20.67±0.07gA
Sample	Protein (%)
	0 day	1 day	2 day	3 day	7 day	14 day	21 day	35 day
Control	16.41±0.07aA	16.71±0.01aA	15.06±0.08bB	16.36±0.04aA	17.96±0.02cB	19.11±0.10dB	26.57±0.08eB	31.48±1.38fA
Spray	16.41±0.07aA	15.80±0.08bB	16.15±0.07cA	16.28±0.03dA	18.08±0.03eA	24.54±0.03fA	27.29±0.11gA	33.10±0.09hA
Sample	Fat (%)
	0 day	1 day	2 day	3 day	7 day	14 day	21 day	35 day
Control	16.87±0.04aA	17.87±0.03bA	17.14±0.18cB	16.86±0.02aA	19.30±0.04dA	23.31±0.18eB	26.82±0.12fB	33.24±0.05gB
Spray	16.87±0.04aA	16.32±0.11bB	17.73±0.07cA	16.37±0.03bB	18.42±0.07dB	25.42±0.07eA	29.06±0.22fA	33.49±0.03gA
Sample	Collagen (%)
	0 day	1 day	2 day	3 day	7 day	14 day	21 day	35 day
Control	0.92±0.06aA	0.58±0.05cA	0.33±0.04cA	0.33±0.04dA	0.82±0.02bA	0.88±0.01abB	1.63±0.08eB	1.02±0.09fA
Spray	0.92±0.06aA	0.55±0.01bA	0.35±0.01cA	0.30±0.02cA	0.70±0.09dA	1.30±0.02eA	2.28±0.04fA	1.10±0.09gA

All values are mean±SD (n=3). Different superscript letters (^a-h) in each row and(^A,B) in each column indicate significant differences by Duncan’s multiple range test (p<0.05).