S4 S5 S6 SE Interactions
No curing salts With curing salts No curing salts With curing salts No curing salts With curing salts t*C t*T C*T t*C*T
2-4°C 15-18°C 2-4°C 15-18°C 2-4°C 15-18°C 2-4°C 15-18°C 2-4°C 15-18°C 2-4°C 15-18°C
Lys 104.9 h 156.3g 111.1h 189.1f 111.4h 199.3e 74.4i 184.0f 257.9c 541.2a 219.3 d 478.7b 12.55 *** *** *** ***
His 46.8f 72.9d 13.4h 42.9f 24.0g 88.6c 26.8g 83.6c 61.0e 149.5a 47.8f 138.7b 3.53 *** *** ns **
Arg 6.2 e 12.2 d 31.7b 26.2c 2.9fg 5.6ef 33.2b 0.8gh 1.6gh 0.5gh 38.5a 0.1h 1.53 *** *** *** ***
Asp 30.5 h 68.6e 6.9j 25.3 hi 20.3i 101.8c 20.2i 92.5d 58.9f 242.3a 40.1g> 194.8b 8.11 *** *** *** ***
Thr 47.7 f 83.4d 19.3h 46.4f 29.9g 105.7b 31.2g 78.9d 77.7d 180.4a 56.1e 93.3c 2.37 *** *** *** ***
Ser 81.1bc 103.6a 57.4ef 78.5bcd 59.2e 44.6g 72.8d 55.2ef 85.4b 17.7h 73.7cd 49.3fg
49.29fg		 3.90 *** *** *** ***
Glu 152.6ef 240.2d 58.7h 139.8f 99.1g 274.8c 100.0g 274.5c 167.6e 452.8a 135.1f 410.1b 11.23 *** *** ns ns
Pro 44.9h 86.7d 25.6j 62.7f 31.1ij 97.1c 34.3i 122.0b 71.0e 58.4fg 54.5g 210.8a 2.38 *** *** *** ***
Gly 53.1f 91.5d 22.8i 52.4fg 32.3ih 109.9c 40.1gh 105.4c 74.7e 189.6a 56.2f 156.2b 4.26 *** *** *** ns
Ala 117.9e 157.8c 64.6h 104.9f 72.3h 157.6c 84.9g 164.2c 137.9d 423.7a 114.7ef 408.2b 15.15 *** *** ns ns
Val 71.6f 106.1d 34.4h 70.9f 46.6g 121.4c 50.1g 117.1c 95.2e 328.5a 74.2f 211.6b 8.89 *** *** *** ***
Met 37.2d 61.1c 12.3g 34.1de 23.4f 93.4b 25.4ef 85.0b 56.2c 51.5c 38.4d 134.3a 2.49 *** *** *** ***
Ile 50.7f 89.2d 24.2h 52.3f 33.7g 119.9c 36.7g 116.3c 75.2e 151.4a 55.2f 135.9b 3.18 *** *** ns *
Leu 102.4d 154.8c 48.1f 100.6d 72.0e 192.5b 76.5e 187.9b 147.8c 510.5a 113.2d 522.5a 20.08 *** *** *** ***
Tyr 6.6e 5.6e 8.0e 11.3d 6.4e 30.0c 11.9d 51.8b 6.4e 99.1a 14.1d 99.9a 5.07 *** *** *** ***
Phe 60.2ef 91.8d 24.8h 57.4f 37.5g 124.9c 40.1g 121.3c 92.9d 167.6a 68.1e 152.6b 3.34 *** *** ns **
Tau 129.6ab 136.9a 105.6defg 120.7bc 92.9h 104.8efg 114.9cd 117.3c 112.3cdef 97.8gh 113.8cde 103.1fg 1.64 *** *** ns *
Total AA 1144.1g 1718.6d 669.0i 1215.6fg 794.9hi 1971.9c 873.3h 1957.6c 1579.9e 3662.2a 1312.9f 3500.1b 90.85 *** *** ns *
Flavours                                  
Sweet 1 344.8 e 522.8c 189.7 g 344.9e 224.7 fg 514.9 c 263.2 f 525.7 c 446.9 d 869.8 b 355.3 e 917.8 a 19.08 *** *** ** ***
Bitter1 322.1e 503.0d 143.8g 315.3e 213.2f 652.1c 228.7f 627.7c 467.3d 1209.4a 349.0e 1156.9b 34.29 *** *** ns **
Acidic1 229.9f 381.8d 79.1h 208.0f 143.4g 465.2c 147.0g 450.5c 287.6e 844.5a 222.9f 743.5b 22.77 *** *** ** ns
Aged1 142.1f 230.5e 126.1g 225.7 e 138.0fg 331.2c 106.4h 328.4c 323.2c 882.5a 273.5d 773.4b 25.60 *** *** * ***
1 Sweet flavour = Σ of alanine, glycine, threonine, serine and proline. Bitter flavour = Σ of leucine, valine, isoleucine, methionine and phenylalanine. Acid flavour = Σ of glutamic acid, aspartic acid and histidine. Aged flavour = Σ of lysine, tyrosine and aspartic acid. t - time; C - curing salts; T - temperature.
Table 4: Changes in free amino acids content (mg.100g-1 DM) at different storage periods of “Chouriço de Carne” manufactured with and without curing salts. 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.