Table 3.

Spearman correlation analysis between pH and proteinaceous substance in preserved egg yolk.

Proteinaceous substance	0–14 d	14–28 d	28–35 d
TCA-Soluble peptide	−0.936**	−0.436	−0.706
Asp	–	0.634	−0.667
Thr	−0.910**	−0.923**	−0.132
Ser	−0.910**	−0.889**	−0.261
Glu	−0.936**	−0.881**	−0.29
Gly	−0.910**	−0.427	−0.618
Ala	−0.940**	−0.607	−0.812*
Val	−0.910**	−0.829**	−0.319
Met	−0.910**	−0.769*	−0.191
Ile	−0.914**	−0.803**	−0.522
Leu	−0.910**	−0.889**	−0.319
Tyr	−0.910**	−0.838**	−0.145
Phe	−0.442	0.333	0.029
Lys	−0.910**	−0.829**	−0.058
His	−0.914**	−0.804**	0.058
Arg	−0.910**	−0.65	−0.464

^*represents significant correlation (P < 0.05);

^**represents extremely significant correlation (P < 0.01).