Table 3 Free amino acids concentration (mg/100 g dry matter) in dried pork loin cured with PTW brine and the untreated brine.

Ala

185.66 ± 4.02^c

155.27 ± 2.65^d

354.14 ± 3.14^b

426.29 ± 7.21^a

Thr

43.46 ± 1.25^c

26.11 ± 0.25^d

140.51 ± 1.16^a

121.64 ± 2.18^b

Gly

22.56 ± 0.21^d

37.75 ± 0.27^c

109.46 ± 1.01^a

90.19 ± 2.03^b

Pro

174.66 ± 2.36^c

115.39 ± 1.09^d

210.28 ± 1.08^b

264.45 ± 1.17^a

Ser

18.02 ± 0.25^c

28.64 ± 0.11^b

110.57 ± 0.25^a

117.01 ± 5.12^a

Leu

48.67 ± 0.25^c

23.08 ± 0.75^d

120.87 ± 1.04^b

154.43 ± 4.27^a

Met

30.03 ± 1.26^c

24.35 ± 1.58^d

57.84 ± 1.35^b

71.93 ± 2.14^a

Val

117.13 ± 1.05^c

43.21 ± 0.85^d

162.68 ± 3.12^b

181.23 ± 3.16^a

Ile

23.02 ± 0.45^c

15.06 ± 0.55^d

65.27 ± 1.32^b

92.12 ± 4.12^a

Phe

57.98 ± 1.46^c

39.11 ± 1.47^d

86.52 ± 0.62^b

136.27 ± 2.81^a

Asp

10.05 ± 0.11^b

11.96 ± 0.19^b

42.65 ± 1.07^a

11.81 ± 0.15^b

His

72.56 ± 1.49^c

57.36 ± 0.25^d

143.97 ± 1.12^b

310.44 ± 5.75^a

Glu

151.85 ± 1.05^c

98.37 ± 0.65^d

433.13 ± 2.11^a

320.19 ± 4.25^b

Tyr

22.82 ± 2.15^c

17.21 ± 1.05^d

79.48 ± 1.21^b

94.11 ± 0.61^a

Lys

107.28 ± 0.37^c

39.34 ± 0.14^d

383.32 ± 1.15^a

285.26 ± 5.76^b

Cys

26.26 ± 0.12^b

11.29 ± 0.74^c

45.08 ± 1.27^a

37.15 ± 1.85^b

Arg

14.31 ± 0.18^d

25.27 ± 0.52^c

153.38 ± 0.95^b

177.05 ± 2.83^a

TFAAs

1126.32 ± 21.75^c

768.77 ± 18.27^d

2699.15 ± 39.45^b

2891.57 ± 39.71^a