Table 2.
Determination of the fatty acid (FA) group content (g 100 g−1 total FA) * in frozen horse mackerel subjected to different glazing conditions **.
| FA Group *** | Frozen Storage Time (Months) | Glazing Condition | ||
|---|---|---|---|---|
| Control | OCL-10 | OCL-30 | ||
| STFA | Initial fresh | 33.98 A (0.10) |
33.98 A (0.10) |
33.98 B (0.10) |
| 3 | 34.15 aAB (0.88) |
33.64 aA (1.42) |
33.28 aB (1.31) |
|
| 6 | 36.06 bB (1.48) |
34.62 bA (0.88) |
28.52 aA (1.15) |
|
| MUFA | Initial fresh | 20.77 B (4.26) |
20.77 B (4.26) |
20.77 B (4.26) |
| 3 | 21.16 aB (2.24) |
20.46 aB (2.35) |
18.90 aB (6.24) |
|
| 6 | 10.18 aA (1.61) |
8.99 aA (0.98) |
9.23 aA (0.91) |
|
| PUFA | Initial fresh | 45.25 A (4.36) |
45.25 A (4.36) |
45.25 A (4.36) |
| 3 | 44.89 aA (2.99) |
44.90 aA (2.04) |
47.83 aA (7.47) |
|
| 6 | 53.77 aB (3.03) |
56.39 aB (1.85) |
62.24 bB (2.02) |
|
| Total ω3 FA | Initial fresh | 42.36 A (4.42) |
42.36 A (4.42) |
42.36 A (4.42) |
| 3 | 42.05 aA (3.22) |
41.98 aA (1.93) |
45.00 aAB (7.44) |
|
| 6 | 50.18 aB (3.50) |
53.09 aB (1.92) |
58.70 bB (2.12) |
|
* Mean values of three (n = 3) replicates. Standard deviations are expressed in brackets. For each frozen storage time, lowercase letters (a,b) indicate significant differences (p < 0.05) as a result of the glazing condition. For each glazing condition, capital letters (A,B) indicate significant differences (p < 0.05) as a result of the storage time. ** Glazing conditions as expressed in Table 1. *** Abbreviations: STFA (saturated fatty acids), MUFA (monounsaturated fatty acids), and PUFA (polyunsaturated fatty acids).