Table 2. Comparison of free amino acid contents of fresh and frozen-thawed chicken breast meat

Traits	Fresh	Frozen–thawed
Taurine	3.10 ± 1.04^b1)	9.71 ± 1.95^a
Aspartic acid	3.21 ± 1.07^b	13.25 ± 2.16^a
Threonine	3.77 ± 1.29^b	14.71 ± 2.63^a
Serine	6.22 ± 2.16^b	28.08 ± 3.21^a
Asparagine	0.68 ± 0.29^b	2.97 ± 0.60^a
Glutamic acid	5.10 ± 1.31^b	22.39 ± 3.14^a
Glycine	8.91 ± 2.73^b	29.27 ± 4.81^a
Alanine	11.93 ± 3.53^b	42.05 ± 7.13^a
Valine	3.01 ± 0.93^b	13.29 ± 4.07^a
Methionine	1.78 ± 0.61^b	8.25 ± 1.25^a
lsoleucine	2.11 ± 0.68^b	8.55 ± 1.95^a
Leucine	4.04 ± 1.32^b	19.73 ± 3.33^a
Tyrosin	1.87 ± 0.60^b	9.87 ± 1.63^a
Phenyalanine	1.83 ± 0.59^b	8.65 ± 1.48^a
Histidine	1.22 ± 0.41^b	6.65 ± 1.78^a
Tryptophan	15.99 ± 3.34	18.04 ± 1.88
Lysine	4.14 ± 1.69^b	14.28 ± 4.58^a
Arginine	2.64 ± 0.83^b	12.58 ± 2.64^a
Total free amino acid	81.55 ± 21.87^b	282.33 ± 48.28^a
Bitter amino acid	38.62 ± 9.99^b	119.89 ± 23.94^a
Sweet amino acid	30.83 ± 9.68^b	114.11 ± 17.43^a
Umami amino acid	8.31 ± 2.31^b	35.64 ± 5.29^a

Data are presented as the mean ± SD and mg/100 g.
Means within same row with different superscript letters differ significantly (p＜0.05).