Table 2. The content of total amino acid in frankfurter sausage made with venison (unit: mg%)

Amino acids according to taste		Frankfurter sausage
Amino acids according to taste		FSP	FSM	FSV
Sweet taste	Threonine	777.5±6.3^b	779.9±7.2^b	801.8±6.9^a
	Serine	658.3±3.7^b	654.8±4.2^b	685.5±4.5^a
	Glycine	906.4±5.2^b	913.6±5.7^a	896.6±6.0^c
	Alanine	1,021.4±6.7^c	1,044.0±6.9^b	1,062.5±5.8^a
	Lysine	1,552.4±11.3^c	1,576.7±9.9^b	1,627.5±10.5^a
	Subtotal	4,916.0±33.2^b	4,969.0±33.9^b	5,073.9±33.7^a
Savory taste	Aspartic acid	1,641.9±13.8^b	1,656.5±15.1^b	1,683.7±12.4^a
	Glutamic acid	2,707.3±16.7^c	2,748.7±13.8^b	2,781.9±15.9^a
	Subtotal	4,349.2±30.5^c	4,405.2±28.9^b	4,465.6±28.3^a
Bitter taste	Methionine	369.5±4.8^b	366.3±3.6^b	432.6±5.7^a
	Isoleucine	848.4±7.8^a	850.7±7.9^a	848.0±6.1^a
	Leucine	1,399.9±15.5^c	1,422.1±14.8^b	1,464.2±16.2^a
	Subtotal	2,617.8±28.1^b	2,639.1±26.3^b	2,744.8±28.0^a
Others	Proline	728.8±8.3^ab	737.4±8.9^a	726.4±7.5^b
	Valine	906.4±7.5^a	909.5±9.3^a	904.9±6.7^a
	Tyrosine	474.4±5.1^b	460.2±4.2^c	543.4±5.0^a
	Phenylalanine	767.6±5.8^b	748.8±5.3^c	797.0±4.8^a
	Histidine	677.3±9.2^a	641.5±8.6^b	623.3±9.0^c
	Arginine	1,120.3±15.2^b	1,122.8±11.3^b	1,149.1±10.8^a
	Subtotal	4,674.8±51.1^b	4,620.2±47.6^b	4,744.1±43.8^a
EA/TA		0.40	0.40	0.40
Total		16,557.8±142.9^b	16,633.5±136.7^b	17,028.4±133.8^a