Table 4.
Fatty acid composition of raw, fried, and baked salmon nuggets (without and with the ingredient BF/HP).
| Uncooked Nugget | Fried Nugget | Baked Nugget | |||||||
|---|---|---|---|---|---|---|---|---|---|
| Fatty Acid | N | N1 | N2 | FN | FN1 | FN2 | BN | BN1 | BN2 |
| C14:0 | 1.09 ± 0.01 cd | 1.17 ± 0.02 a | 1.10 ± 0.02 bc | 0.91 ± 0.02 e | 0.95 ± 0.02 e | 0.86 ± 0.00 f | 1.10 ± 0.02 c | 1.15 ± 0.01 ab | 1.04 ± 0.02 d |
| C16:0 | 8.84 ± 0.09 b | 9.05 ± 0.07 a | 8.74 ± 0.09 bc | 8.35 ± 0.07 d | 8.56 ± 0.07 c | 8.19 ± 0.01 d | 8.80 ± 0.10 b | 8.93 ± 0.00 ab | 8.57 ± 0.09 c |
| C20:0 | 1.84 ± 0.18 c | 1.84 ± 0.06 c | 2.16 ± 0.27 abc | 2.36 ± 0.07 ab | 2.30 ± 0.06 ab | 2.54 ± 0.08 a | 2.13 ± 0.16 bc | 2.22 ± 0.07 abc | 2.03 ± 0.08 bc |
| C22:0 | 0.81 ± 0.01 c | 0.88 ± 0.02 a | 0.83 ± 0.02 bc | 0.69 ± 0.02 de | 0.70 ± 0.01 d | 0.64 ± 0.01 e | 0.82 ± 0.03 bc | 0.85 ± 0.01 ab | 0.78 ± 0.02 c |
| ∑SFA | 12.60 ± 0.07 bd | 12.90 ± 0.06 ab | 12.80 ± 0.18 bc | 12.30 ± 0.07 ef | 12.50 ± 0.06 de | 12.20 ± 0.07 f | 12.80 ± 0.04 b | 13.16 ± 0.08 a | 12.40 ± 0.09 def |
| C16:1 | 1.49 ± 0.04 a | 1.54 ± 0.02 a | 1.49 ± 0.02 a | 1.22 ± 0.01 c | 1.26 ± 0.04 c | 1.14 ± 0.01 d | 1.50 ± 0.02 a | 1.52 ± 0.02 a | 1.39 ± 0.03 b |
| C18:1n-9t | 3.52 ± 0.02 cd | 3.52 ± 0.01 cd | 3.51 ± 0.02 d | 3.72 ± 0.01 b | 3.77 ± 0.01 a | 3.76 ± 0.01 a | 3.53 ± 0.02 cd | 3.51 ± 0.01 d | 3.55 ± 0.01 c |
| C18:1n-9c | 40.90 ± 0.18 ab | 41.40 ± 0.11 a | 40.70± 0.22 bcd | 39.80 ± 0.18 ef | 40.20 ± 0.14 de | 39.50 ± 0.12 f | 40.90 ± 0.06 bc | 40.90 ± 0.12 bc | 40.50 ± 0.18 cd |
| C22:1n-9 | 1.56 ± 0.02 abc | 1.63 ± 0.04 a | 1.49 ± 0.04 c | 1.23 ± 0.04 de | 1.29 ± 0.03 d | 1.18 ± 0.01 e | 1.52 ± 0.06 bc | 1.61 ± 0.03 ab | 1.50 ± 0.03 c |
| ∑MFA | 47.60 ± 0.24 ab | 48.01± 0.17 a | 47.20 ± 0.29 bc | 46.01 ± 0.20 ef | 46.60 ± 0.20 de | 45.60 ± 0.12 f | 47.50 ± 0.12 bc | 47.60 ± 0.10 ab | 47.01 ± 0.24 cd |
| C18:2n-6t | 2.07 ± 0.25 b | 2.33 ± 0.13 ab | 2.50 ± 0.31 ab | 2.46 ± 0.06 ab | 2.50 ± 0.06 ab | 2.61 ± 0.08 a | 2.49 ± 0.18 ab | 2.74 ± 0.09 a | 2.39 ± 0.09 ab |
| C18:2n-6c | 28.2 ± 0.09 cd | 26.50 ± 0.35 e | 27.80 ± 0.47 d | 31.18 ± 0.37 a | 30.08 ± 0.36 b | 31.84 ± 0.01 a | 27.64 ± 0.17 d | 26.72 ± 0.26 e | 29.10 ± 0.44 c |
| C18:3n-3 | 3.71 ± 0.05 b | 3.89 ± 0.07 a | 3.70 ± 0.03 b | 2.98 ± 0.07 df | 3.09 ± 0.06 d | 2.83 ± 0.01 f | 3.66 ± 0.07 bc | 3.81 ± 0.01 ab | 3,.50 ± 0.08 c |
| C20:2 | 1.55 ± 0.01 cd | 1.69 ± 0.03 a | 1.60 ± 0.03 bc | 1.33 ± 0.02 e | 1.36 ± 0.02 e | 1.26 ± 0.01 f | 1.58 ± 0.02 bc | 1.62 ± 0.02 b | 1.50 ± 0.03 d |
| C20:5n-3 | 0.74 ± 0.01 c | 0.80 ± 0.02 a | 0.74 ± 0.02 c | 0.61 ± 0.02 de | 0.63 ± 0.01 d | 0.58 ± 0.01 e | 0.75 ± 0.01 bc | 0.78 ± 0.01 ab | 0.72 ± 0.01 c |
| C22:6n-3 | 2.21 ± 0.04 b | 2.37 ± 0.10 a | 2.25 ± 0.05 ab | 1.78 ± 0.05 c | 1.81 ± 0.03 c | 1.71 ± 0.01 c | 2.20 ± 0.08 b | 2.20 ± 0.03 b | 2.10 ± 0.05 b |
| ∑PUFA | 38.49 ± 0.21 cd | 37.58 ± 0.25 e | 38.62 ± 0.26 c | 40.35 ± 0.24 a | 39.47 ± 0.25 b | 40.80 ± 0.07 a | 38.30 ± 0.12 cd | 37.70 ± 0.17 de | 39.30 ± 0.31 b |
| ∑TransFA | 5.59 ± 0.24 c | 5.85 ± 0.30 bc | 6.01 ± 0.29 abc | 6.18 ± 0.06 ab | 6.27 ± 0.07 ab | 6.37 ± 0.08 a | 6.02 ± 0.18 abc | 6.26 ± 0.10 ab | 5.90 ± 0.09 abc |
The results are expressed as X ± SD of the percentage of methyl esters. Different superscript letters in the same row indicate significant differences between the samples (p ≤ 0.05). N: raw nugget control; N1: uncooked nugget + 0.75% BF/PH (1:1); N2: raw nugget + 1.25% BF/PH (1:1); FN: fried nugget control; FN1: fried nugget + 0.75% BF/PH (1:1); FN2: fried nugget + 1.25% BF/PH (1:1); BN: baked nugget control; BN1: baked nugget + 0.75% BF/PH (1:1); BN2: baked nugget + 1.25% BF/PH (1:1). ∑SFA: total saturated fatty acids; ∑MFA: total monounsaturated fatty acids; ∑PUFA: total polyunsaturated fatty acids; ∑TransFA: total trans fatty acids.