Table 1.

The umami amino acids and the nucleotides in the marinated pork and the control (mg/100 g).

Meat Category	Umami Ingredients	0 d	2 d	4 d	6 d
Control	5′-GMP	2.28 ± 0.00 A	1.11 ± 0.00 B	0.39 ± 0.00 C	0.34 ± 0.04 C
	5′-IMP	137.31 ± 0.00 A	54.85 ± 1.03 B	17.87 ± 0.00 C	6.01 ± 0.00 D
	5′-AMP	5.88 ± 0.00 A	4.27 ± 0.03 D	5.66 ± 0.00 B	5.31 ± 0.00 C
	5′-XMP	15.38 ± 0.01 A	7.21 ± 0.08 B	3.57 ± 0.00 C	1.78 ± 0.00 D
	Asp	3.65 ± 0.15 B	3.70 ± 0.10 B	4.92 ± 0.07 A	3.29 ± 0.07 C
	Glu	2.70 ± 0.00 C	4.65 ± 0.15 B	1.93 ± 0.04 D	7.14 ± 0.06 A
	EUC	0.56 ± 0.00 A	0.38 ± 0.02 B	0.06 ± 0.00 C	0.08 ± 0.00 C
Marinated pork	5′-GMP	2.25 ± 0.00 a	1.47 ± 0.01 b *	0.70 ± 0.01 c *	0.55 ± 0.01 d *
	5′-IMP	135.15 ± 0.05 a *	84.15 ± 0.19 b *	41.2 ± 0.01 c *	10.74 ± 0.44 d *
	5′-AMP	5.95 ± 0.00 a	5.21 ± 0.06c *	5.56 ± 0.01 b	5.17 ± 0.07 d *
	5′-XMP	14.53 ± 0.01 a *	8.04 ± 0.00b *	4.34 ± 0.01 c *	3.60 ± 0.15 d *
	Asp	3.74 ± 0.02 c	5.6 ± 0.00a *	4.6 ± 0.10 b *	4.32 ± 0.12 b *
	Glu	2.91 ± 0.13 c	4.75 ± 0.05 b	4.95 ± 0.05 b *	5.76 ± 0.01 a *
	EUC	0.58 ± 0.02 a	0.59 ± 0.01 a *	0.30 ± 0.00 b *	0.11 ± 0.00 c *

Means in the same row with different letters differ significantly (p < 0.05). The asterisk indicates significant differences (p < 0.05) between treatments for each time.