Table 1. Changes in the amino acid contents associated with arginase and tyrosinase activities in the crab leg meats with or without microwave during storage at −20°C (F) or 4°C (Raw and M) (Unit: mg/100 g, wet basis)

Group	Amino acid	Storage period (day)
Group	Amino acid	0	2	5
F¹⁾	Arginine	372.4±32.5^2)ns3)NS4)	301.6±19.3^a	363.8±62.2^a
	Ornithine	6.8±0.1^a5)NS	8.2±1.8^b	10.2±2.1^b
	Urea	4.9±0.2^aNS	5.4±0.8^b	6.2±0.6^b
	Phenylalanine	3.4±0.2^bNS	3.1±0.9^b	3.8±3.5^ab
	Tyrosine	0.6±0.2^bNS	0.7±0.1^b	1.1±0.5^ns
Raw	Arginine	366.4±15.4^A6)	197.7±20.5^bB	11.0±5.4^bB
	Ornithine	8.8±2.0^aC	81.1±3.0^aB	165.3±28.5^aA
	Urea	5.9±1.1^aC	40.6±1.6^aB	65.0±4.3^aA
	Phenylalanine	3.1±0.2^bA	2.4±0.1^bB	0.4±0.3^bC
	Tyrosine	0.6±0.3^bA	0.4±0.2^bAB	ND^7)C
M	Arginine	329.5±1.1^NS	316.7±35.1^a	322.9±58.0^a
	Ornithine	ND^bB	2.6±0.1^cA	3.2±1.3^bA
	Urea	1.2±1.0^bNS	0.1±0.0^c	2.2±1.6^b
	Phenylalanine	8.1±1.3^aNS	7.8±1.4^a	7.1±1.0^a
	Tyrosine	8.3±1.3^aNS	6.3±2.3^a	3.5±2.5

F, frozen leg meat; Raw, raw leg meat; M, leg meat with microwave treatment.
All values are mean±SD (n=3).
No significant difference within groups.
No significant difference within storage period.
Means with different superscripts (^a-c) within groups are significantly different (p<0.05) by Tukey’s test.
Means with different superscripts (^A-C) within storage period are significantly different (p<0.05) by Tukey’s test.
ND, not detected.