Table 3.
Determination of fatty acid ratios * in frozen horse mackerel subjected to different glazing conditions **.
| FA Ratio | Frozen Storage Time (Months) | Glazing Condition | ||
|---|---|---|---|---|
| Control | OCL-10 | OCL-30 | ||
| Polyene index | Initial fresh | 1.78 AB (0.16) |
1.78 A (0.16) |
1.78 A (0.16) |
| 3 | 1.80 aA (0.12) |
1.78 aA (0.12) |
1.92 aAB (0.33) |
|
| 6 | 2.00 aB (0.16) |
2.19 abB (0.15) |
2.32 bB (0.09) |
|
| Total ω3/Total ω6 | Initial fresh | 14.72 A (1.88) |
14.72 A (1.88) |
14.72 A (1.88) |
| 3 | 14.95 aA (2.40) |
14.37 aA (0.79) |
15.94 aA (2.64) |
|
| 6 | 14.23 aA (2.66) |
16.18 aA (1.62) |
16.58 aA (1.14) |
|
* 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.