Table 2 Two-way ANOVA for the effects of salinity and pH on total amino acid expression and the different types of flavors they elicited.
From: The effects of low pH on the taste and amino acid composition of tiger shrimp
df | SS | MS | F | p | |
|---|---|---|---|---|---|
pH | |||||
Total amino acids | 1 | 5.913 | 5.913 | 3.242 | 0.109 |
Sweetness | 1 | 0.148 | 0.148 | 1.182 | 0.309 |
Umami | 1 | 1.027 | 1.027 | 5.622 | 0.045* |
Bitterness | 1 | 0.521 | 0.521 | 2.332 | 0.165 |
Salinity | |||||
Total amino acids | 1 | 0.066 | 0.066 | 0.036 | 0.854 |
Sweetness | 1 | 0.012 | 0.012 | 0.099 | 0.761 |
Umami | 1 | 0.008 | 0.008 | 0.046 | 0.836 |
Bitterness | 1 | 0.029 | 0.029 | 0.129 | 0.729 |
pH × Salinity | |||||
Total amino acids | 1 | 0.139 | 0.139 | 0.076 | 0.789 |
Sweetness | 1 | 0.222 | 0.222 | 1.764 | 0.221 |
Umami | 1 | 0.029 | 0.029 | 0.160 | 0.699 |
Bitterness | 1 | 0.402 | 0.402 | 1.799 | 0.217 |
