Table 9. Change of non-essential amino acid contents (%) of frozen duck breast meat by thawing methods and storage periods
Treatments1 | Cystine | Aspartic acid | Serine | Glutamic acid | Glycine | Alanine | Tyrosine | Proline | NEAA |
1-S | 0.24±0.01ab3 | 1.90±0.02a | 0.86±0.01ab | 3.03±0.02a | 0.91±0.02ab | 1.23±0.01ab | 0.66±0.01 | 0.75±0.02a | 9.58±0.08ab |
1-F | 0.24±0.01a | 1.93±0.02a | 0.87±0.01ab | 3.06±0.02a | 0.90±0.02ab | 1.26±0.01ab | 0.68±0.01 | 0.72±0.02a | 9.65±0.09a |
3-S | 0.24±0.01a | 1.93±0.04a | 0.87±0.02a | 3.10±0.07a | 0.93±0.03a | 1.28±0.02a | 0.68±0.02 | 0.74±0.01a | 9.77±0.21a |
3-F | 0.23±0.01bc | 1.89±0.02ab | 0.86±0.01ab | 3.04±0.03a | 0.94±0.04a | 1.26±0.02ab | 0.67±0.01 | 0.73±0.01a | 9.63±0.12ab |
6-S | 0.23±0.01c | 1.82±0.01bc | 0.84±0.01bc | 2.89±0.02b | 0.86±0.01bc | 1.22±0.01bc | 0.69±0.01 | 0.68±0.01b | 9.22±0.05cd |
6-F | 0.24±0.01ab | 1.76±0.04c | 0.82±0.01cd | 2.82±0.06bc | 0.83±0.01c | 1.18±0.01c | 0.68±0.01 | 0.66±0.01b | 8.97±0.15cd |
12-S | 0.23±0.01bc | 1.80±0.03c | 0.80±0.01d | 2.70±0.03c | 0.89±0.01abc | 1.18±0.01c | 0.65±0.01 | 0.67±0.01b | 8.91±0.08d |
12-F | 0.23±0.01bc | 1.87±0.01ab | 0.85±0.01ab | 2.86±0.01b | 0.90±0.01ab | 1.23±0.01bc | 0.67±0.01 | 0.68±0.01b | 9.29±0.02bc |
Storage period | | | | | | | | |
1 | 0.24±0.01a4 | 1.91±0.01a | 0.86±0.01a | 3.05±0.02a | 0.90±0.01ab | 1.25±0.01a | 0.67±0.01 | 0.74±0.01a | 9.62±0.06a |
3 | 0.24±0.01a | 1.91±0.02a | 0.86±0.01a | 3.07±0.04a | 0.94±0.02a | 1.27±0.01a | 0.68±0.01 | 0.73±0.01a | 9.70±0.11a |
6 | 0.23±0.01b | 1.79±0.02b | 0.83±0.01b | 2.85±0.03b | 0.84±0.01c | 1.20±0.01b | 0.68±0.01 | 0.67±0.01b | 9.09±0.09b |
12 | 0.23±0.01b | 1.83±0.02b | 0.82±0.01b | 2.78±0.04b | 0.89±0.01b | 1.20±0.01b | 0.66±0.01 | 0.67±0.01b | 9.10±0.09b |
Thawing | | | | | | | | | |
Slow | 0.23±0.015 | 1.86±0.02 | 0.84±0.01 | 2.93±0.05 | 0.90±0.01 | 1.23±0.01 | 0.67±0.01 | 0.71±0.01 | 9.37±0.11 |
Fast | 0.24±0.01 | 1.86±0.02 | 0.85±0.01 | 2.95±0.04 | 0.89±0.02 | 1.23±0.01 | 0.67±0.01 | 0.70±0.01 | 9.38±0.11 |
P-value2 | | | | | | | | | |
P × T | ** | ** | ** | ** | * | ** | NS | ** | ** |
Period | * | ** | ** | ** | ** | ** | NS | ** | ** |
Thawing | NS | NS | NS | NS | NS | NS | NS | NS | NS |
SD, standard deviation.
1, 3, 6, 12 (mon), storage periods in deep freezer; S (slow), F (fast), thawing methods.
Probability of contrast, NS, No significance, * P<0.05, ** P<0.01.
Values are means±SD of 3 repetitions (3 samples per repetition).
Values are means±SD of 6 repetitions (3 samples per repetition).
Values are means±SD of 12 repetitions (3 samples per repetition).