Table 3

Amino acids	R0	S1		S2		S3		SE	Time (t)	Curing salts (C)	*tC**
Amino acids	R0	No curing salts	With curing salts	No curing salts	With curing salts	No curing salts	With curing salts	SE	Time (t)	Curing salts (C)	*tC**
Lys	8.32 ^e	24.25 ^c	17.66 ^d	30.16 ^b	29.11 ^b	32.13 ^b	36.56 ^a	0.43	***	***	***
His	43.98 ^a	6.99 ^d	5.4 ^d	10.82 ^c	11.04 ^c	11.29 ^c	13.47 ^b	0.23	***	**	*
Arg	5.41 ^e	36.45 ^a	29.14 ^c	18.82 ^d	32.31 ^b	13.29 ^e	27.35 c	0.31	***	***	***
Asp	5.59	0.02	0.01	1.20	1.23	0.65	0.73	0.06	***	ns	ns
Thr	41.39	9.17	7.91	15.15	13.81	15.36	16.11	0.25	***	**	ns
Ser	ND	49.23 ^b	62.6 ^a	64.01 ^a	64.58 ^a	62.45 ^a	68.18 ^a	0.74	***	*	***
Glu	0.54 ^d	25.01 ^c	29.89 ^c	44.43 ^b	41.88 ^b	43.02 ^b	49.63 ^a	0.63	***	ns	***
Pro	7.8 ^e	22.04 ^a	14.06 ^d	18.04 ^c	17.16 ^c	17.79 ^c	19.37 ^b	0.15	***	***	***
Gly	11.1	17.47	16.45	21.84	20.80	22.82	22.14	0.40	***	ns	ns
Ala	39.77 ^d	64.98 ^bc	64.01 ^c	68.70 ^bc	71.98 ^ab	71.16 ^abc	77.26 ^a	0.94	***	ns	*
Val	4.19	30.35	25.28	29.15	27.99	32.13	34.33	0.69	***	*	ns
Met	ND	8.54 ^b	4.85 ^c	9.19 ^ab	8.74 ^ab	10.18 ^a	10.00 ^ab	0.20	***	***	***
Ile	0.68	23.58	19.88	24.18	22.97	23.85	23.61	0.63	***	ns	ns
Leu	7.64 ^e	34.83 ^ab	22.89 ^d	31.15 ^bc	29.82 ^c	34.42 ^ab	36.83 ^a	0.47	***	***	***
Tyr	0.86	1.1	ND	ND	ND	ND	ND	0.09
Phe	2.43 ^d	6.37 ^c	3.88 ^d	12.13 ^b	12.03 ^b	13.89 ^b	16.32 ^a	0.27	***	***	*
Tau	56.32 ^d	126.88^a	130.58^a	111.61^bc	117.41^b	106.3^c	114.54^b	1.01	***	ns	**
Total AA	235.49^d	487.29^bc	454.46^c	510.58^b	522.88^ab	510.80^b	566.36^a	6.45	***	*	*
Flavours
Sweet1	100.04	165.04	162.9	188.33	187.75	189.58	203.04	2.34	***	ns	ns
Bitter1	14.93^d	76.75^c	103.67^b	101.57^b	105.80^b	114.46^ab	121.07^a	1.76	***	***	**
Acidic1	49.91 ^b	35.29 ^c	32.02 ^c	54.15 ^b	56.44 ^b	54.96 ^b	63.82 ^a	0.89	***	ns	**
Aged1	14.48 ^d	17.65 ^d	25.37 ^c	30.34 ^b	31.35 ^b	32.78 ^b	37.28 ^a	0.49	***	***	***

In same row, means with different letters are significantly different. ns = not significant; * = P<0.05; ** = P<0.01; *** = P<0.001. SE-Standard error.
¹Bitter flavour = Σ of leucine, valine, isoleucine, methionine and phenylalanine. Sweet flavour = Σ of alanine, glycine, threonine, serine and proline. Acid flavour = Σ of glutamic acid, aspartic acid and histidine. Aged flavour = Σ of lysine, tyrosine and aspartic acid. ND – not detected.

Table 3: Changes in free amino acids content (mg.100g^-1 DM) at different processing stages of “Chouriço de Carne” manufactured with and without curing salts.