Table 4. Umami amino acids, umami 5’-nucleotide and EUC of dried skipjack tuna roe obtained by three drying methods

	I-HD	I-VD	I-FD	M-HD	M-VD	M-FD
Umami amino acids (g/100 g of sample)
_L-Glutamic	0.042 ± 0.00^b	0.040 ± 0.00^bc	0.035 ± 0.00^d	0.044 ± 0.00^a	0.038 ± 0.00^c	0.036 ± 0.00^d
_L-Aspartic	0.021 ± 0.00^b	0.018 ± 0.00^c	0.019 ± 0.00^c	0.027 ± 0.00^a	0.018 ± 0.00^c	0.021 ± 0.00^b
Umami 5'-nucleotide (g/100 g of sample)
5'-GMP	2.91 ± 0.02^f	2.96 ± 0.02^e	3.01 ± 0.01^d	3.34 ± 0.03^c	3.40 ± 0.02^b	3.46 ± 0.04^a
5'-IMP	1.73 ± 0.00^e	1.75 ± 0.01^e	1.80 ± 0.01^d	2.09 ± 0.01^c	2.17 ± 0.01^b	2.21 ± 0.02^a
EUC (g MSG/100 g of sample)	48.38^c	47.08^c	37.31^d	73.09^a	57.28^b	51.72^bc

Values are presented as mean ± SD (n = 3), dry weight basis.
Different lowercase letters within the same row indicate significant difference.
I-HD, immature roe dried by hot air oven; I-VD, immature roe dried by vacuum oven; I-FD, immature roe dried by freeze dryer; M-HD, mature roe dried by hot air oven; M-VD, mature roe dried by vacuum oven; M-FD, mature roe dried by freeze dryer, 5’-GMP, 5’-Guanosine monophosphate; 5’-IMP, 5’-Inosine monophosphate; EUC, equivalent umami concentration, MSG, monosodium glutamate.