Table 4. Comparison of the free amino acid concentration of the hard-boiled egg white stored at different temperatures for 48 h with freshly boiled eggs

FAA	Treatments				SEM¹⁾	p-value
FAA	Fresh	25°C	4°C	–18°C	SEM¹⁾	p-value
Taurine	0.07^c	0.28^a	0.23^b	0.07^c	0.014	<0.0001
Aspartic acid	0.82^c	3.72^a	2.95^b	0.78^c	0.086	<0.0001
Threonine	1.00^c	4.01^a	3.09^b	1.00^c	0.087	<0.0001
Serine	1.40^c	5.40^a	4.23^b	1.42^c	0.116	<0.0001
Asparagine	0.26^c	1.12^a	0.84^b	0.21^c	0.021	<0.0001
Glutamic acid	1.04^c	6.10^a	4.56^b	1.22^c	0.137	<0.0001
Glycine	0.78^c	3.14^a	2.25^b	0.80^c	0.080	<0.0001
Alanine	0.96^c	3.95^a	2.94^b	1.05^c	0.100	<0.0001
Valine	0.92^c	4.25^a	3.29^b	1.02^c	0.101	<0.0001
Methionine	0.37^c	1.51^a	1.19^b	0.39^c	0.028	<0.0001
lsoleucine	0.75^c	2.95^a	2.33^b	0.70^c	0.071	<0.0001
Leucine	1.72^c	6.57^a	5.28^b	1.70^c	0.139	<0.0001
Tyrosin	0.69^c	2.99^a	2.38^b	0.67^c	0.071	<0.0001
Phenyalanine	0.77^c	3.09^a	2.41^b	0.69^c	0.068	<0.0001
Histidine	0.21^c	0.77^a	0.63^b	0.21^c	0.016	<0.0001
Carnosine	0.33^b	0.41^ab	0.45^a	ND	0.027	<0.0001
Lysine	0.91^c	4.07^a	3.51^b	0.78^c	0.116	<0.0001
Arginine	0.70^c	2.81^a	2.37^b	0.69^c	0.070	<0.0001
Total free amino acid	13.70^c	57.13^a	44.89^b	13.37^c	1.126	<0.0001
Non-bitter A.A.²⁾	7.16^c	31.51^a	24.35^b	7.25^c	0.576	<0.0001
Bitter A.A.³⁾	5.45^c	21.95^a	17.49^b	5.38^c	0.476	<0.0001
Non-bitter/Bitter A.A.	1.31^b	1.44^a	1.39^ab	1.35^ab	0.023	0.0213
FRAA⁴⁾	4.87^c	19.67^a	15.68^b	4.79^c	0.434	<0.0001

n=16.
Sum of aspartic acid, threonine, serine, asparagine, glutamic acid, glycine, alanine, and lysine.
Sum of valine, methionine, isoleucine, leucine, histidine, phenylalanine, and arginine.
Sum of valine, isoleucine, leucine, phenyalanine, argenine, and proline.
Mean values with different superscript letters within the same row differ significantly (p<0.05).
FAA, free amino acid; ND, not detected.