Table 8. Change of essential amino acid contents (%) of frozen duck breast meat by thawing methods and storage periods

Treatments1 Methionine Threonine Valine Iso-leucine Leucine Phenylalanine Lysine Histidine Arginine EAA
1-S 0.51±0.013 0.96±0.01ab 0.91±0.01cd 0.83±0.01ab 1.74±0.01a 0.80±0.01bcd 1.77±0.01a 0.59±0.01ab 1.31±0.02a 9.43±0.06a
1-F 0.52±0.01 0.98±0.01a 0.93±0.01bc 0.85±0.01a 1.76±0.02a 0.82±0.01abc 1.81±0.02a 0.61±0.01a 1.32±0.01a 9.60±0.11a
3-S 0.52±0.01 0.98±0.02a 0.90±0.01cd 0.85±0.02a 1.75±0.04a 0.84±0.02a 1.81±0.04a 0.61±0.01a 1.35±0.03a 9.61±0.21a
3-F 0.50±0.01 0.96±0.01ab 0.88±0.01de 0.85±0.01a 1.72±0.02ab 0.83±0.01ab 1.77±0.02a 0.58±0.01ab 1.32±0.02a 9.40±0.08a
6-S 0.50±0.01 0.93±0.01bc 0.85±0.01e 0.80±0.01bcd 1.65±0.01bc 0.80±0.01bcd 1.65±0.01b 0.54±0.01cd 1.20±0.01b 8.92±0.04b
6-F 0.51±0.01 0.90±0.02c 0.82±0.01f 0.77±0.01d 1.59±0.03c 0.78±0.01d 1.60±0.04b 0.51±0.02d 1.18±0.03b 8.67±0.18b
12-S 0.50±0.01 0.90±0.01c 0.95±0.02b 0.79±0.01cd 1.69±0.03ab 0.79±0.01cd 1.66±0.03b 0.52±0.01cd 1.20±0.03b 9.01±0.14b
12-F 0.51±0.01 0.95±0.01ab 0.99±0.01a 0.83±0.01abc 1.76±0.01a 0.82±0.01ab 1.73±0.01a 0.56±0.01bc 1.24±0.01b 9.38±0.03a
Storage period
1 0.52±0.014 0.97±0.01a 0.92±0.01b 0.84±0.01a 1.75±0.01a 0.81±0.01b 1.79±0.01a 0.60±0.01a 1.32±0.01a 9.52±0.07a
3 0.51±0.01 0.97±0.01a 0.89±0.01c 0.85±0.01a 1.73±0.02a 0.83±0.01a 1.79±0.02a 0.59±0.01a 1.34±0.02a 9.50±0.11a
6 0.51±0.01 0.91±0.01b 0.84±0.01d 0.78±0.01c 1.62±0.02b 0.79±0.01b 1.63±0.02c 0.53±0.01b 1.19±0.01b 8.80±0.11c
12 0.50±0.01 0.93±0.01b 0.97±0.01a 0.81±0.01b 1.72±0.02a 0.81±0.01b 1.70±0.02b 0.54±0.01b 1.22±0.02b 9.20±0.11b
Thawing
Slow 0.51±0.015 0.94±0.01 0.90±0.01 0.82±0.01 1.70±0.02 0.81±0.01 1.72±0.01 0.57±0.01 1.27±0.02 9.24±0.11
Fast 0.51±0.01 0.95±0.01 0.91±0.02 0.82±0.01 1.71±0.02 0.81±0.01 1.73±0.03 0.56±0.01 1.27±0.02 9.26±0.12
P-value2
P × T NS ** ** ** ** ** ** ** ** **
Period NS ** ** ** ** ** ** ** ** **
Thawing NS 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).