Table 2.
Composition in amino acids (mg/100 mL) of each model system according to the concentration of amino acids reported in different ripening stages of dry fermented sausages [40,41].
| Amino Acids | Initial Stage | 1st Drying Stage | 2nd Drying Stage |
|---|---|---|---|
| Ala | 29.91 | 91.85 | 111.80 |
| Gly | 10.94 | 33.06 | 42.58 |
| Val | 6.01 | 72.05 | 90.35 |
| β-Ala | 3.48 | 4.35 | 4.54 |
| Leu | 5.96 | 151.80 | 176.80 |
| Ile | 4.17 | 45.49 | 62.08 |
| Thr | 4.55 | 35.15 | 54.99 |
| Ser | 4.72 | 31.96 | 19.24 |
| Pro | 4.26 | 83.60 | 89.05 |
| Asn | 1.40 | 14.74 | 21.71 |
| Asp | 16.67 | 106.70 | 100.10 |
| Met | 2.00 | 33.99 | 36.27 |
| Glu | 10.53 | 74.25 | 73.45 |
| Phe | 3.82 | 70.95 | 83.85 |
| Gln | 36.47 | 64.90 | 65.00 |
| Orn | 0.23 | 23.10 | 31.01 |
| Lys | 6.82 | 77.55 | 120.90 |
| His | 2.76 | 27.34 | 38.48 |
| Tyr | 4.47 | 29.21 | 26.98 |
| Trp | 1.34 | 16.89 | 17.03 |
| C-C | 2.53 | 3.22 | 5.36 |
| Arg | 8.30 | 5.29 | 9.49 |
| Cys | 4.03 | 10.40 | 11.12 |