Table 2 Proximate composition of pork skin snack with various salt concentrations of the dry- and wet-salting

Traits	Con	Wet-salting		Dry-salting		SEM
		3W	6W	0.3D	0.6D
		Water (%)	0.46±0.10b	1.56±0.35a	1.91±0.14a		1.58±0.15a	0.78±0.28b	0.17
Protein (%)	88.20±1.09	85.61±0.32	83.74±0.76	83.95±0.18	86.48±1.96	0.71
Fat (%)	29.16±0.70a	15.06±2.64c	27.91±2.09a	15.72±1.99c	20.88±2.68b	1.65
Ash (%)	3.14±0.03c	1.43±0.08d	4.22±0.25b	2.56±0.07c	7.47±0.68a	0.61

Data are shown as means±SE.
^a-d Means in the same row with different letters are significantly different (p<0.05).
3W and 6W means the wet-salting with 3% and 6% saline solution.
0.3D and 0.6D means the dry-salting with 0.3% and 0.6% salt.