Amino acids   R0 S1 S2 S3 SE Time (t) Curing salts (C) t*C
No curing salts With curing salts No curing salts With curing salts No curing salts With curing salts
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 126.88a 130.58a 111.61bc 117.41b 106.3c 114.54b 1.01 *** ns **
Total AA 235.49d 487.29bc 454.46c 510.58b 522.88ab 510.80b 566.36a 6.45 *** * *
Flavours                      
Sweet1 100.04 165.04 162.9 188.33 187.75 189.58 203.04 2.34 *** ns ns
Bitter1 14.93d 76.75c 103.67b 101.57b 105.80b 114.46ab 121.07a 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.