Table 4 Free amino acid compositions of two commercially available anchovy sauce and pressure-assisted enzymatic hydrolysates at optimal conditions

Amino acids	Amount1) (mg/L)
	Hydrolysate	Fish sauce	Aekjeot
	Aspartic acid	2727.49	–	–
Glutamate	2663.96	–	–
Asparagine	242.75	1182.12	–
Serine	1817.53	1123.25	118.97
Glutamic acid	2935.50	1150.79	533.12
Histidine2)	1252.40	213.67	144.59
Glycin	1206.70	670.26	272.55
Threonine2)	1772.19	489.23	203.93
Arginine	2701.13	1823.12	92.85
Alanine	2842.98	1845.05	642.91
Taurine	630.45	–	–
Tyrosine	512.79	62.12	54.39
Valine2)	2207.72	687.55	405.21
Methionine2)	1342.34	269.22	208.04
Tryptophan2)	5323.76	–	314.76
Phenylalanine2)	1751.48	325.56	301.89
Isoleucine2)	2155.26	462.53	380.37
Leucine2)	3535.51	622.59	571.09
Lysine2)	3249.80	1346.00	985.51
Proline	639.28	393.87	113.27
Total	41511.03	12666.93	5443.15

Values shown are the average from two replicates.
Essential amino acid.