Table 9.
The correlation analysis of fatty acid characteristics and indicators of aerated emulsion prepared by fat samples.
| L/O | P/O | S/O | MCFA | LCFA | UFA | Overrun | Serum Loss | Firmness | Consistency | Cohesiveness | |
|---|---|---|---|---|---|---|---|---|---|---|---|
| L/O | 1.00 | ||||||||||
| P/O | 0.185 | 1.00 | |||||||||
| S/O | −0.737 ** | −0.774 ** | 1.00 | ||||||||
| MCFA | 0.972 ** | 0.325 | −0.802 * | 1.00 | |||||||
| LCFA | −0.920 ** | −0.532 * | 0.921 ** | −0.945 ** | 1.00 | ||||||
| UFA | 0.805 ** | 0.664 ** | −0.960 ** | 0.869 ** | −0.952 ** | 1.00 | |||||
| Overrun | −0.649 * | −0.338 | 0.597 * | −0.631 * | 0.650 * | −0.544 * | 1.00 | ||||
| Serum loss | 0.458 | 0.148 | −0.339 | 0.425 | −0.440 | 0.330 | −0.868 ** | 1.00 | |||
| Firmness | −0.517 | −0.062 | 0.297 | −0.496 | 0.459 | −0.336 | 0.862 ** | −0.871 ** | 1.00 | ||
| Consistency | −0.517 | −0.044 | 0.297 | −0.491 | 0.459 | −0.336 | 0.862 ** | −0.904 ** | 0.991 ** | 1.00 | |
| Cohesiveness | 0.449 | 0.251 | −0.383 | 0.422 | −0.475 | 0.304 | −0.858 ** | 0.790 ** | −0.858 ** | −0.847 ** | 1.00 |
L/O, the ratio of lauric acid and oleic acid content; P/O, the ratio of palmitic acid and oleic acid content; S/O, the ratio of steric acid and oleic acid content; MCFA: medium carbon chain-saturated fatty acids; LCFA, long carbon chain-saturated fatty acids; UFA, unsaturated fatty acids; * and **, significance and high significance at p < 0.05 and p < 0.01, respectively.