The changes of theproximate composition of Okara after incubation with N. crassa.
Results are presented as the Mean ± SD (n = 3). Lowercase letters (a,b) in the same row indicate significant differences from each other ( p < 0.05). The results of crude protein, crude fat, ash and carbohydrate contents were calculated based on the dry matter and expressed as grams per 100 g of dry basis. The moisture was calculated based on the wet matter and expressed as grams per 100 g of wet basis.
Changes of ergosterolcontent of Okara fermented by N. crassa
The values shown represent means ± SD of triplicate assays (n = 3). Lowercase letters (a−c) over each bar indicate significant differences among different samples. ND = not detected.
ABTS radical cationscavenging activity (a) and DPPH radical scavenging activity (b) of Okara andfermented Okara at different concentration
The values shown represent means ± SD of triplicate assays (n = 3). Means with different letters were significantly different among different concentrations in the same sample ( p < 0.05).
Changesof lipid oxidation (TBARS) in emulsified pork sausages during 3 weeks of coldstorage
Data are means ± standard error of triplicate assays (n = 3). Different superscripts on the bar indicate significant differences among the treatments (A–C) at each storage day ( p < 0.05) or storage weeks (a-d) in each treatment ( p < 0.05). FS, sausage with fermented Okara ； US, sausage with unfermented Okara; CK, sausage without Okara.