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. 2022 Sep 26;9:998448. doi: 10.3389/fnut.2022.998448

Table 2.

The contents of succinic acid and free amino acid in preserved egg yolk during pickling.

Class Name Threshold (mg/100 g) Content (mg/100 g) TAV
0 d 7 d 14 d 21 d 28 d 35 d MAX
Organic acid Succinic acid 10.6 278.42 ± 2.06a 273.22 ± 1.60b 247.97 ± 3.79c 238.70 ± 1.03d 245.87 ± 0.85c 280.87 ± 1.66a 26.50
Free amino acids Asp 100 ND ND ND 6.16 ± 0.3.9a 5.97 ± 0.29a 6.40 ± 0.28a 0.06
Thr 260 8.95 ± 0.33a 7.98 ± 0.10b 6.80 ± 0.68c 5.80 ± 0.11d 5.13 ± 0.72d 5.38 ± 0.12d 0.03
Ser 150 8.06 ± 0.10a 7.05 ± 0.06b 6.13 ± 0.18c 5.69 ± 0.15cd 5.21 ± 0.68d 5.48 ± 0.13d 0.05
Glu 30 17.45 ± 0.16a 15.60 ± 0.14b 14.81 ± 0.68c 13.41 ± 0.15d 12.85 ± 0.77d 13.14 ± 0.29d 0.58
Gly 130 2.69 ± 0.02a 2.49 ± 0.02b 2.18 ± 0.14c 2.10 ± 0.02cd 2.01 ± 0.13cd 2.10 ± 0.02d 0.02
Ala 60 5.87 ± 0.01a 5.05 ± 0.05b 4.63 ± 0.33c 4.31 ± 0.036c 4.17 ± 0.15d 4.60 ± 0.15d 0.10
Val 40 7.6 ± 0.07a 7.23 ± 0.05a 6.51 ± 0.43b 5.93 ± 0.14c 5.55 ± 0.46c 5.83 ± 0.14c 0.19
Met 30 3.96 ± 0.01a 3.58 ± 0.35a 3.11 ± 0.19b 2.81 ± 0.13bc 2.48 ± 0.49bc 2.76 ± 0.17c 0.13
Ile 90 5.74 ± 0.05a 5.55 ± 0.04a 5.10 ± 0.36b 4.71 ± 0.22bc 4.33 ± 0.41c 4.62 ± 0.12c 0.06
Leu 50 22.46 ± 0.03a 20.46 ± 0.15b 18.90 ± 1.27c 16.76 ± 0.52d 15.33 ± 1.44d 16.24 ± 0.47d 0.45
Tyr 9.98 ± 0.07a 8.87 ± 0.04b 8.35 ± 0.51b 7.67 ± 0.29c 6.93 ± 0.63cd 7.37 ± 0.28d
Phe 90 20.17 ± 0.24a 11.09 ± 0.22b 12.41 ± 0.47b 12.62 ± 0.10b 12.65 ± 1.27b 12.06 ± 1.98b 0.22
Lys 50 13.94 ± 0.05a 12.0 ± 0.12b 11.13 ± 0.62bc 10.44 ± 0.30bc 9.34 ± 1.50bc 10.80 ± 1.39c 0.28
His 20 3.20 ± 0.02a 2.82 ± 0.02b 2.30 ± 2.03c 2.10 ± 0.06c 1.89 ± 0.14b 1.77 ± 0.09b 0.16
Arg 50 10.56 ± 0.10a 9.55 ± 0.08ab 8.69 ± 0.84bc 8.61 ± 0.44bc 7.39 ± 0.68bc 8.61 ± 1.45c 0.21
Total 140.72 ± 0.64a 115.31 ± 6.97b 111.06 ± 6.86bc 107.06 ± 1.77bc 100.60 ± 10.60bc 106.92 ± 1.92c

Values in the table are expressed as mean ± standard deviation (n = 3); Different superscripts of lowercase letters in the same line indicate significant difference between mean values (abc), p < 0.05.