Table 6. Free amino acid composition of fermented sausages (g/100g)

	NP	SP	SEM	p-value
Aspartic acid	9.94	9.40	0.12	0.49
Glutamic acid	811.69	886.42	8.41	0.02
Asparagines	152.77	175.49	4.01	0.02
Serine	34.93	42.06	1.73	0.12
Glutamine	201.47	229.11	3.15	0.01
Histidine	112.01	122.79	1.62	0.03
Glycine	229.39	285.74	2.31	0.01
Threonine	268.52	249.61	9.01	0.39
Arginine	99.38	116.50	4.16	0.05
Alanine	894.52	1018.24	8.89	0.01
Taurine	1859.19	1940.78	6.89	0.01
GABA	28.41	30.58	2.12	0.60
Tyrosine	47.19	72.80	1.60	0.01
Valine	304.24	351.79	3.31	0.02
Methionine	152.46	181.15	10.07	0.13
Tryptophane	26.32	37.90	0.69	0.01
Phenylalainine	247.44	249.84	6.54	0.81
Isoleucine	290.84	312.04	2.10	0.03
Leucine	555.02	627.23	10.38	0.01
Lysine	285.59	310.71	7.66	0.16
Proline	246.59	223.77	3.52	0.02