Table 2. Changes in amino-N content (%) of squid ‘Sikhae’ made with barley flour by high hydrostatic pressure treatment during storage at 10°C

Sample¹⁾	Storage period (day)
Sample¹⁾	0	5	10	15	20	25	30
NM	0.18±0.02^Ac2)	0.19±0.02^Ac	0.26±0.01^Ab	0.36±0.01^Ab	0.39±0.01^Aa	0.40±0.01^Aa	0.41±0.01^ABa
NB	0.18±0.05^Ae	0.18±0.01^Ae	0.25±0.01^ABd	0.31±0.00^Bc	0.35±0.00^Bc	0.38±0.01^Aab	0.43±0.06^Aa
HM	0.16±0.02^Ae	0.19±0.02^Ad	0.23±0.02^BCc	0.29±0.02^Bb	0.28±0.01^Db	0.36±0.01^Ba	0.36±0.01^Ba
HB	0.16±0.01^Ae	0.21±0.02^Ad	0.22±0.02^Cd	0.27±0.01^Cc	0.32±0.01^Cb	0.35±0.01^Ba	0.36±0.00^Ba

NM, squid ‘Sikhae’ made with glutinous foxtail millet; NB, squid ‘Sikhae’ made with glutinous barley; HM, squid Sikhae made with glutinous foxtail millet by high hydrostatic pressure treatment; HB, squid ‘Sikhae’ made with glutinous barley by high hydrostatic pressure treatment.
Values are mean±SD (n=3). ^A-DMeans in a column and ^a-emeans in a row followed by different superscripts are significantly different by Duncan’s multiple range test respectively (p<0.05).