Table 4 Effect of high-pressure processing on free amino acid contents(µmol/g) of Hanwoo beef marinated with different sauces at 7-day storage

Amino acid Treatment Marination SEM
Brine solution Soy sauce Fish sauce Soy-fish sauce Fish-soy sauce Fish-soy- meat sauce
Monosodium glutamate – like taste
   Aspartic acid Non-HPP 0.3 5.2a 10.3 1.5b 11.1b 10.9b 0.49
HPP 0.3 3.2b 10.3 3.8a 10.4a 13.3a 0.51
   Glutamic acid Non-HPP 1.1a 9.0a 33.3b 24.9b 37.6 25.6b 4.11
HPP 0.5b 6.1b 40.0a 46.6a 39.6 29.2a 1.92
   Glutamine Non-HPP 4.1 8.8a 6.0b 5.6b 4.4b 5.6a 1.67
HPP 4.7 5.0b 6.8a 8.5a 4.7a 3.8b 0.73
   Asparagine Non-HPP 1.2 3.3a 1.2 1.5 0.6 1.5 0.19
HPP 1.2 2.4b 1.2 1.5 0.6 1.5 0.58
Sweet taste
   Glycine Non-HPP 1.9 4.0 26.6b 1.7b 21.6 11.2b 1.07
HPP nd 3.6 28.6a 4.7a 21.7 17.4a 1.15
   Threonine Non-HPP 0.8a 6.5a 12.0b 2.8b 15.9b 11.9b 5.90
HPP 0.5b 4.5b 16.5a 3.7a 16.5a 15.1a 0.33
   Alanine Non-HPP 9.0b 23.7a 31.0b 16.0b 67.3b 35.0b 2.04
HPP 9.7a 20.3b 37.6a 14.3a 68.6a 44.6a 2.22
   Serine Non-HPP 1.1a 8.8a 10.3b 4.4b 16.7 12.6b 5.61
HPP 0.7b 6.2b 13.0a 6.3a 16.9 15.9a 0.64
   Proline Non-HPP 0.6 9.2a 7.9b 3.6b 21.3b 11.8b 7.21
HPP 0.6 6.8b 10.2a 5.7a 22.4a 15.1a 0.70
Bitter taste
   Valine Non-HPP 2.0a 10.0a 18.7b 5.1b 31.9b 17.6b 1.09
HPP 1.3b 7.5b 26.0a 6.6a 33.7a 24.3a 1.30
   Histidine Non-HPP 0.6 1.5 6.4b 1.4b 8.1 5.0b 0.43
HPP 0.6 1.4 8.3a 2.5a 8.0 6.8a 0.48
   Leucine Non-HPP 3.1a 13.2a 18.8b 6.7b 24.7b 14.0b 7.85
HPP 1.9b 9.2b 23.3a 8.8a 26.8a 19.1a 9.67
   Isoleucine Non-HPP 1.5a 8.6a 13.3b 4.0b 18.2b 9.9b 6.08
HPP 1.0b 6.0b 16.9a 5.5a 20.1a 14.0a 7.49
   Arginine Non-HPP 1.3 3.0 1.7b 1.8b 2.8b 4.0b 1.01
HPP 0.9 3.2 2.4a 3.7a 3.3a 5.2a 1.42
   Tryptophan Non-HPP nd 0.4a 7.4b 0.4 3.7a 4.1 1.92
HPP nd 0.2b 7.8a nd 2.9b 4.1 2.42
   Lysine Non-HPP 1.8a 6.4a 27.4b 3.9b 73.7b 30.4b 3.25
HPP 1.5b 5.7b 48.8a 5.7a 80.2a 43.5a 2.78
   Tyrosine Non-HPP 1.1 1.7a 2.1b 1.2 3.7 2.4 3.17
HPP 0.7 1.4b 2.3a 0.5 3.3 2.2 1.21
   Phenylalanine Non-HPP 1.6 4.9a 10.2b 3.1b 13.4 8.6b 1.17
HPP 1.1 3.5b 11.7a 4.2a 13.5 10.4a 0.45
Sulfur note
   Methionine Non-HPP 0.7a 2.1a 6.3b 1.0b 8.9b 4.4b 0.22
HPP 0.3b 1.5b 8.7a 1.3a 9.5a 6.2a 0.31
Means within each column with different letters (a, b) are significantly different (p<0.05).
Means within each row with different letters (A–C) are significantly different (p<0.05).
HPP, high-pressure processing; nd, not detectable.