Table 3.
Free amino acid contents of salted-cabbages prepared by var ious types of salt on initial week. (unit : mg%)
| Free amino acid | Group1) |
| S | R | D | CS | CR | CD |
| Phosphoserine | 1.8 | 2.2 | 1.8 | 0.0 | 1.5 | 2.1 |
| Taurine | 0.0 | 0.0 | 0.0 | 0.0 | 0.9 | 0.4 |
| Aspartic acid | 7.1 | 6.2 | 12.9 | 22.4 | 10.0 | 15.4 |
| Threonine | 10.2 | 12.1 | 9.7 | 8.4 | 14.1 | 13.9 |
| Serine | 27.0 | 29.1 | 30.9 | 15.0 | 32.1 | 23.6 |
| Glutamic acid | 54.9 | 61.9 | 51.5 | 26.9 | 69.2 | 107.0 |
| α-amino adipic acid | 0.4 | 0.4 | 0.0 | 0.0 | 0.0 | 0.9 |
| Glycine | 9.1 | 8.8 | 8.9 | 9.2 | 12.4 | 11.6 |
| Alanine | 67.4 | 73.2 | 72.7 | 67.7 | 79.6 | 97.8 |
| Citrlline | 0.0 | 0.0 | 0.0 | 19.3 | 0.0 | 0.0 |
| α-amino-n-butyric acid | 0.4 | 0.3 | 0.0 | 0.0 | 0.6 | 0.5 |
| Valine | 26.2 | 27.8 | 25.4 | 25.5 | 33.4 | 23.7 |
| Methionine | 6.1 | 5.3 | 5.0 | 5.8 | 6.3 | 6.1 |
| Cystathionine | 5.1 | 3.7 | 4.2 | 3.1 | 3.0 | 3.3 |
| Isoleucine | 11.3 | 11.7 | 10.3 | 12.1 | 17.5 | 14.4 |
| Leucine | 15.8 | 14.3 | 11.7 | 15.6 | 19.8 | 17.9 |
| Tyrosine | 5.8 | 3.0 | 3.5 | 5.3 | 3.9 | 7.1 |
| Phenylalanine | 17.1 | 9.4 | 10.5 | 11.6 | 15.3 | 18.6 |
| β-Alanine | 4.2 | 4.3 | 4.2 | 4.0 | 4.0 | 4.2 |
| γ-Amino butyric acid | 10.2 | 3.6 | 2.8 | 40.1 | 20.2 | 23.5 |
| Ethanol amine | 2.7 | 3.0 | 2.3 | 2.2 | 2.4 | 3.8 |
| Ammonia | 8.4 | 7.3 | 7.3 | 18.5 | 10.2 | 19.6 |
| Ornithine | 0.9 | 0.5 | 0.4 | 9.8 | 1.3 | 6.2 |
| Lysine | 4.3 | 9.7 | 7.6 | 10.2 | 15.7 | 15.7 |
| Histidine | 4.7 | 5.8 | 6.4 | 5.8 | 4.0 | 8.3 |
| Arginine | 32.0 | 43.5 | 37.8 | 5.8 | 44.5 | 33.1 |
| Total | 301.1 | 303.6 | 290 | 338.5 | 377.4 | 445.6 |
S : cabbage brined with sun dried salt; R : cabbage brined with refined salt; D : cabbage brined with deep sea water salt; CS : purchased cabbage brined with sun dried salt; CR : purchased cabbage brined with refined salt; CD : purchased cabbage brined with deep sea water salt