Table 3 Proximate analysis of two commercially available anchovy sauce and pressure-assisted enzymatic hydrolysates at optimal conditions

Samples	Moisture (%)	Protein (%)	Lipid (%)	Ash (%)	pH	Salt (%)	°Brix
Fish sauce	55.94±0.191)	11.35±0.35	0.12±0.01	23.80±0.65	5.85±0.01	22.37±1.53	33.93±0.25
Aekjeot	56.75±0.27	7.52±015	0.02±0.00	28.82±1.15	5.83±0.01	23.74±1.23	33.13±0.19
Hydrolysate	93.48±0.13	4.90±0.05	0.03±0.00	0.41±0.57	6.45±0.01	0.73±0.01	7.60±0.02

Values are the means±SD of three determinations.