Table 2. Amino acid profile of blood sausages made with Korean traditional fermented food (unit: mg/100 g)

	Control1)	T1	T2	T3	T4	T5
Essential amino acid (EAA)
His	674.79±2.85	660.91±4.17	669.85±28.65	683.74±10.60	685.96±3.38	680.40±6.23
Ile	618.84±16.91ab	610.65±17.77ab	594.58±33.09ab	660.42±32.99a	562.74±28.45b	621.99±25.73ab
Leu	1,371.23±33.81	1,383.53±11.50	1,389.90±59.65	1,450.14±38.86	1,417.50±12.17	1,421.08±1.57
Lys	1,429.13±11.11b	1,421.03±12.84b	1,429.34±71.32b	1,487.19±25.20ab	1,444.55±21.56b	1,529.98±2.29a
Met	255.64±57.15b	335.36±8.57ab	334.25±41.73ab	319.61±40.26ab	358.49±15.91a	355.71±4.83a
Phe	770.58±14.18	761.17±6.51	769.71±38.67	791.46±14.93	766.49±7.53	779.37±1.55
Tyr	346.34±25.34c	397.76±0.02b	390.31±25.18bc	413.96±15.45ab	448.01±15.85a	432.13±17.88ab
Thr	735.46±5.43	737.67±6.09	748.97±39.00	775.28±7.59	769.85±7.85	769.28±12.80
Val	913.74±9.33a	880.40±17.94ab	858.94±43.04ab	894.03±26.92a	795.67±42.58b	868.98±42.45ab
Sum of EAA	7,115.75±165.24	7,188.48±68.24	7,185.25±380.32	7,475.82±132.28	6,613.42±152.20	7,458.93±36.57
Non-essential amino acid
Ala	1,058.22±2.05	1,059.69±4.64	1,111.37±64.27	1,059.50±10.61	1,078.18±16.38	1,085.12±12.95
Arg	1,097.71±2.29	1,120.42±1.84	1,148.35±36.11	1,127.29±18.02	1,129.73±31.47	1,141.98±1.78
Asp	1,633.15±20.62	1,623.67±9.24	1,659.17±58.91	1,691.13±22.29	1,684.31±2.08	1,686.49±16.69
Glu	2,981.45±11.88b	3,011.36±12.46ab	3,038.26±37.34ab	3,068.60±44.40a	3,0771.47±29.74a	3,072.99±25.45a
Pro	520.63±30.46	531.00±2.13	624.78±150.41	527.45±9.02	547.55±66.30	592.70±26.65
Gly	946.76±27.16	1,016.91±27.36	1,112.22±339.55	860.98±6.96	916.85±50.97	959.32±27.27
Ser	689.66±4.19c	717.89±5.76b	740.98±5.35ab	732.09±8.51ab	761.42±0.29a	738.86±25.27ab
Sum of total AA	8,927.59±33.65	9,080.93±20.04	9,435.13±488.75	8,623.49±94.35	8,745.74±158.23	9,277.44±136.06

Control: Salt, T1: Doenjang, T2: Gochujang, T3: Cheonggukjang, T4: Magjang, T5: Kimchi.
Different letters within a row are significantly different (p<0.05).