Figure 2.

The concentrations of plasma-free amino acids across the intervention period in response to the two treatment arms, SV: sous-vide (solid lines); PF: pan-frying (dashed lines). The values are presented as mean ± SEM concentration (µmol/l) of (A) essential amino acids (valine, leucine, isoleucine and threonine), (B) nonessential amino acids (alanine, glycine, proline and tyrosine), and (C) nonproteogenic amino acids (ornithine, taurine, citrulline and hydroxyproline). Comparisons between the two cooking methods and interactions with time (time × cooking methods) were conducted with linear mixed-effects model analysis. * The times at which the amino acid concentrations significantly differ from the baseline (p < 0.05, posthoc is relevant to the main time effect only).