Table 2 Free amino acid content of salted Chinese cabbage during the storage periods at 2°C and -2°C (in direct refrigerator) unit : mg% (dry)

Storage wk	0	2		4		6		8
Storage temperature	Raw (salted cabbage)	2°C	-2°C	2°C	-2°C	2°C	-2°C	2°C	-2°C
Histidine	0.72	0.64	0.55	0.61	0.87	1.10	1.09	0.44	1.22
Serine	12.52	7.89	8.86	7.46	9.62	17.96	12.08	9.74	11.39
Arginine	56.45	64.54	61.28	65.19	57.90	38.46	48.95	53.28	46.73
Aspartic acid	0.00	0.10	0.46	0.37	0.81	0.00	1.30	0.00	1.68
Glutamic acid	0.08	0.01	0.06	0.04	0.06	0.04	0.04	0.08	0.05
Threonine	6.12	6.08	4.34	4.31	5.27	5.95	5.71	6.54	6.53
Alanine	1.59	1.19	1.34	1.08	1.44	2.05	2.21	2.20	2.16
Proline	6.77	6.56	7.18	7.32	7.71	9.20	8.80	10.27	8.96
Cysteine	10.27	8.57	10.56	8.02	10.22	8.87	11.79	10.02	11.76
Lysine	0.41	0.13	0.59	0.75	0.75	1.53	1.11	0.90	1.35
Tyrosine	0.47	0.44	0.41	0.22	0.42	0.53	0.80	0.51	0.94
Methionine	0.00	0.00	0.00	0.07	0.00	0.00	0.00	0.00	0.05
Valine	2.21	1.71	2.29	3.27	2.51	3.22	2.51	2.61	2.80
Isoleucine	0.61	0.51	0.61	0.00	0.72	1.21	1.21	1.07	1.54
Leucine	1.66	1.51	1.42	1.22	1.65	9.88	2.34	2.18	2.64
Phenylalanine	0.13	0.14	0.04	0.07	0.05	0.00	0.05	0.17	0.26
Total				100(%)

Values are expressed as the mean mg(%) and total value 100(%) (n=3).