젓갈 - sample nam,pH,Salinity(%),Amino nitrogen(mg%),Total Nitrogen(%)를 안내한 표입니다.

Sample name	pH	Salinity (%)	Amino Nitrogen (mg%) *	Total Nitrogen (%)
S1	5.59 ± 0.03	24.49 ± 0.14	862.60 ± 3.06	1.17 ± 0.02
S2	6.11 ± 0.03	22.31 ± 0.14	1225.56 ± 6.64	1.59 ± 0.02
S3	5.55 ± 0.05	24.02 ± 0.14	849.59 ± 7.25	1.16 ± 0.02
S4	5.64 ± 0.04	23.63 ± 0.01	1036.67 ± 6.97	1.41 ± 0.03
S5	6.16 ± 0.05	19.97 ± 0.14	1315.26 ± 1.62	1.79 ± 0.02
S6	6.07 ± 0.02	23.71 ± 0.14	1112.28 ± 3.47	1.48 ± 0.03
S7	6.53 ± 0.04	23.87 ± 0.01	902.50 ± 5.25	1.19 ± 0.01
S8	5.63 ± 0.03	25.51 ± 0.01	713.91 ± 0.04	1.03 ± 0.01
S9	6.48 ± 0.02	25.74 ± 0.01	787.21 ± 0.25	1.06 ± 0.02
S10	5.58 ± 0.03	23.79 ± 0.14	1132.74 ± 4.47	1.48 ± 0.01

* It refers to the nitrogen present in the amino group (–NH₂) of amino acids and represents the total amount of free amino acids. It is commonly used as an index to indicate the degree of ripening (fermentation) in fermented foods such as jeotgal (salted seafood) and doenjang (soybean paste).