Table 9. Free amino acid composition (mg/100 g) of 7 d frozen/thawed meats marinated with phosphate and phosphate alternatives

Free amino acids	Treatments						SEM¹⁾	p-value
Free amino acids	Control (–)	Control (+)	PJ	OS	N-OS	YLE	SEM¹⁾	p-value
Taurine	11.08^a	7.14^cd	6.36^d	8.86^b	7.67^c	8.13^bc	0.282	0.0001
Aspartic acid	19.58^a	11.91^c	10.76^c	19.90^a	19.70^a	16.25^b	0.618	0.0001
Threonine	16.67^a	10.85^b	10.73^b	15.22^a	16.14^a	12.56^b	0.508	0.0001
Serine	26.34^a	17.86^bc	16.64^c	24.66^a	24.69^a	20.11^b	0.849	0.0001
Asparagine	1.53^a	1.09^b	1.20^b	1.07^b	1.56^a	1.49^a	0.0835	0.0022
Glutamic acid	28.23^a	17.05^c	16.72^c	24.15^b	25.67^b	18.26^c	0.826	0.0001
Glycine	28.87^a	22.05^b	20.17^b	26.22^a	27.97^a	20.72^b	0.812	0.0001
Alanine	48.36^a	34.01^b	33.12^b	45.84^a	46.40^a	36.86^b	1.548	0.0001
Valine	18.78^a	11.51^b	9.85^b	17.81^a	18.14^a	12.49^b	0.724	0.0001
Methionine	10.16^a	8.15^b	7.79^b	9.72^a	10.43^a	6.99^b	0.370	0.0001
lsoleucine	11.19^a	7.07^b	6.69^b	10.31^a	11.11^a	7.85^b	0.340	0.0001
Leucine	21.26^a	13.10^b	13.93^b	19.17^a	19.93^a	14.85^b	0.635	0.0001
Tyrosin	11.32^a	7.31^b	7.54^b	10.22^a	10.88^a	7.78^b	0.402	0.0001
Phenyalanine	9.35^a	3.93^c	6.16^b	8.35^a	8.69^a	6.48^b	0.526	0.0001
Histidine	9.43^a	5.53^b	5.35^b	9.25^a	9.68^a	6.43^b	0.378	0.0001
Tryptophan	56.49^a	42.83^b	43.92^b	45.62^b	37.43^b	29.63^c	2.280	0.0001
Carnorsine	47.87^a	41.76^ab	41.14^ab	43.57^ab	38.64^b	31.21^c	1.632	0.0003
Lysine	22.84^a	13.79^b	13.98^b	21.74^a	22.09^a	14.90^b	0.863	0.0001
Arginine	15.04^a	8.55^c	8.60^c	12.88^b	12.46^b	9.12^c	0.571	0.0001
Total free amino acid	414.39^a	285.49^b	280.65^b	374.53^a	369.28^a	282.09^b	13.290	0.0001
Non-bitter A.A.	192.41^a	128.61^b	123.30^b	178.79^a	184.23^a	141.14^b	5.932	0.0001
Bitter A.A.	95.21^a	57.85^b	58.39^b	87.48^a	90.44^a	64.20^b	3.238	0.0001
Non-bitter/Bitter A.A.	2.02^c	2.23^a	2.11^bc	2.04^c	2.04^c	2.20^ab	0.030	0.0013

SEM (n=36).
Mean values with different superscript letters within the same row differ significantly (p < 0.05).
Control (–), no phosphate; Control (+), 0.3% sodium tripolyphosphate; PJ, 0.3% prune juice; OS, 0.3% oyster shell; N-OS, 0.3% nano-oyster shell; YLE, 0.3% yeast and lemon extract.