Correction
Correction to: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus
Takashi Hanagasaki1,2, Naokazu Asato3,4
1Okinawa Prefectural Industrial Technology Center, 12-2 Suzaki, Uruma City, Okinawa 904-2234 Japan
3Okinawa Prefectural Livestock Research Center, 2009-5 Shoshi, Nakizin Village, Okinawa 905-0426 Japan
2Present Address: Okinawa Prefectural Agricultural Research center, 820 Makabe, Itoman City, Okinawa 901-0336 Japan
4Present Address: Livestock Division of Okinawa Prefectural Government, 1-2-2 Izumizaki, Naha city, Okinawa 900-8570 Japan
© The Author(s). 2018. Open AccessThis article is distributed under the terms
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to the data made available in this article, unless otherwise
stated.
Published Online: Sep 14, 2018
Correction
Following publication of the original article [1], the authors reported that the modifications they requested to the data in Tables 1, 2 and 3 were incorrectly implemented due to a misunderstanding in mark-ups. Also, the titles of the tables should be modified as follows:
Table 1. Results of the average value ± standard deviation of each amino acid group listed in Fig. 4
|
Normal-aged |
|
Week |
0 |
1 |
2 |
3 |
4 |
|
Function |
189 ± 15 |
197 ± 20 |
197 ± 13 |
200 ± 11 |
194 ± 14 |
|
Umami |
186 ± 32 |
148 ± 14 |
142 ± 13 |
128 ± 19 |
116 ± 20 |
|
Sweet |
61 ± 11 |
48 ± 12 |
50 ± 12 |
55 ± 11 |
63 ± 16 |
|
Savory |
140 ± 49 |
128 ± 26 |
126 ± 40 |
149 ± 30 |
179 ± 38 |
|
Mold-aged |
|
Week |
0 |
1 |
2 |
3 |
4 |
|
Function |
171 ± 4 |
179 ± 8 |
189 ± 7 |
188 ± 6 |
186 ± 12 |
|
Umami |
189 ± 7 |
176 ± 13 |
116 ± 18 |
102 ± 17 |
103 ± 12 |
|
Sweet |
46 ± 2 |
43 ± 3 |
23 ± 3 |
18 ± 4 |
32 ± 11 |
|
Savory |
87 ± 9 |
82 ± 8 |
62 ± 14 |
59 ± 19 |
124 ± 47 |
Download Excel Table
Table 2. Results of the average value ± standard deviation of each amino acid group listed in Fig. 5
|
Normal-aged |
|
Week |
0 |
1 |
2 |
3 |
4 |
|
Function |
148 ± 4 |
166 ± 20 |
185 ± 30 |
172 ± 16 |
167 ± 38 |
|
Umami |
63 ± 6 |
66 ± 4 |
59 ± 14 |
43 ± 18 |
34 ± 10 |
|
Sweet |
50 ± 13 |
55 ± 9 |
56 ± 8 |
59 ± 11 |
38 ± 10 |
|
Savory |
100 ± 49 |
118 ± 43 |
126 ± 9 |
93 ± 36 |
54 ± 18 |
|
Mold-aged |
|
Week |
0 |
1 |
2 |
3 |
4 |
|
Function |
141 ± 16 |
165 ± 15 |
235 ± 33 |
266 ± 25 |
315 ± 16 |
|
Umami |
70 ± 14 |
51 ± 7 |
68 ± 7 |
92 ± 6 |
103 ± 4 |
|
Sweet |
42 ± 3 |
32 ± 1 |
149 ± 31 |
252 ± 30 |
268 ± 15 |
|
Savory |
50 ± 19 |
55 ± 4 |
337 ± 98 |
505 ± 103 |
472 ± 68 |
Download Excel Table
Table 3. Results of the average value ± standard deviation of each amino acid listed in Fig. 6
|
Normal-aged |
|
Week |
0 |
1 |
2 |
3 |
4 |
|
GABA |
0 ± 0 |
0 ± 0 |
0 ± 0 |
0 ± 0 |
0 ± 0 |
|
Aspartic acid |
0 ± 0 |
0 ± 0 |
0 ± 0 |
0 ± 1 |
0 ± 1 |
|
Proline |
0 ± 0 |
0 ± 0 |
0 ± 0 |
0 ± 0 |
0 ± 0 |
|
Histidine |
6 ± 2 |
7 ± 2 |
8 ± 2 |
6 ± 1 |
3 ± 3 |
|
Mold-aged |
|
Week |
0 |
1 |
2 |
3 |
4 |
|
GABA |
0 ± 0 |
0 ± 0 |
26 ± 11 |
42 ± 8 |
36 ± 14 |
|
Aspartic acid |
0 ± 0 |
0 ± 0 |
6 ± 3 |
16 ± 6 |
21 ± 4 |
|
Proline |
0 ± 0 |
0 ± 0 |
48 ± 15 |
90 ± 11 |
111 ± 10 |
|
Histidine |
4 ± 1 |
4 ± 1 |
30 ± 11 |
60± 17 |
70± 17 |
Download Excel Table
Table 1 Results of the average value ± standard deviation of each amino acid group listed in Fig. 5 → 4
Table 2 Results of the average value ± standard deviation of each amino acid group listed in Fig. 6 → 5
Table 3 Results of the average value ± standard deviation of each amino acid listed in Fig. 7 → 6
The original article has been corrected.
The correct versions of the tables have been included in this correction.
