Table 5
Free amino acid compositions of retorted Samgyetang breast meats treated with different F₀-values (unit: mg/100 g)

Amino acid		Control¹⁾	Treatments²⁾
Amino acid		Control¹⁾	T1	T2	T3
Essential amino acid	Histidine	8.9±0.00^3)a4)	6.3±0.00^b	6.0±0.00^c	4.9±0.01^d
	Arginine	18.6±0.00^a	17.4±0.01^b	15.2±0.03^c	15.2±0.01^c
	Threonine	11.5±0.01^a	8.4±0.00^b	7.2±0.06^c	7.1±0.01^d
	Valine	14.2±0.01^a	11.6±0.00^b	9.9±0.03^c	9.5±0.01^d
	Methionine	9.6±0.01^a	8.0±0.00^b	6.4±0.03^c	5.5±0.00^d
	Lysine	22.3±0.03^a	18.2±0.02^b	14.4±0.10^c	13.1±0.02^d
	Isoleucine	10.1±0.01^a	8.2±0.02^b	7.0±0.10^c	5.8±0.01^d
	Leucine	16.7±0.01^a	14.6±0.00^b	11.5±0.04^c	10.5±0.02^d
	Phenylalanine	10.7±0.05^a	9.5±0.00^b	7.8±0.01^c	7.3±0.01^d
Subtotal		123.6±4.48^a	105.2±4.20^b	87.4±3.35^bc	81.9±3.45^c
Flavor enhancing amino acid	Aspartic acid	20.6±0.02^a	13.9±0.00^b	11.6±0.05^c	10.9±0.00^d
	Serine	15.6±0.00^a	12.4±0.00^b	10.0±0.03^c	9.1±0.00^d
	Glutamic acid	134.7±0.03^a	84.0±0.00^b	83.8±0.02^c	77.0±0.00^d
	Glycine	12.9±0.03^a	11.4±0.01^b	10.6±0.06^c	9.8±0.01^d
	Alanine	22.3±0.01^a	18.3±0.01^b	16.2±0.02^c	15.7±0.00^d
	Tyrosine	11.5±0.01^a	10.6±0.01^b	8.8±0.04^c	7.1±0.01^d
Subtotal^NS5)		217.6±45.47	150.6±27.22	141.0±27.85	129.6±25.64
Derivative amino acid	Proline	8.8±0.03^a	6.9±0.01^b	6.1±0.04^c	5.9±0.00^d
Total^NS		349.0±29.80	260.7±17.99	234.5±18.28	217.4±16.91

Control, non-retorted sample.
F₀-value range of treatments: T1, 10~20; T2, 20~30; T3, >30.
Values are mean±SD.
Different superscripts in the same row are significantly different (p<0.05).
NS, Not significant.