. 2024 Jul 31;66(4):807–833. doi: 10.5187/jast.2023.e85

Table 4. Effects of tenderizers on the fatty acid composition of semi-dried goat meat jerky.

Items (%)	Treatments¹⁾				SEM²⁾
Items (%)	NC	PC	T1	T2	SEM²⁾
10:0	0.05^b	0.04^b	0.06^a	0.06^a	0.002
12:0	0.53^a	0.46^b	0.29^c	0.29^c	0.002
14:0	3.71^a	3.31^b	2.49^c	2.42^d	0.02
16:0	23.59^a	22.60^b	20.91^c	20.59^d	0.03
16:1	3.42^a	3.30^a	2.54^b	2.55^b	0.03
18:0	9.29^a	9.37^a	10.56^b	10.48^c	0.02
18:1	44.24^a	43.98^b	46.21^c	45.67^d	0.04
18:2	7.13^d	7.83^c	7.87^b	8.47^a	0.001
18:3	0.50^b	0.55^a	0.43^c	0.42^c	0.002
20:2	0.04^d	0.05^c	0.08^b	0.12^a	0.002
20:3	0.22^c	0.26^b	0.26^b	0.28^a	0.002
20:4	3.16^d	3.83^b	3.77^c	4.06^a	0.01
20:5	0.11^c	0.14^a	0.13^b	0.14^a	0.002
22:5	0.34^d	0.39^c	0.44^b	0.47^a	0.004
22:6	0.05^a	0.03^c	0.03^c	0.04^b	0
24:1	0.37^d	0.42^c	0.43^b	0.45^a	0.002
SFA	37.16^a	35.79^b	34.31^c	33.84^d	0.06
UFA	59.58^d	60.77^c	62.19^b	62.65^a	0.02
MUFA	48.02^c	47.70^d	49.18^a	48.67^b	0.02
PUFA	11.56^c	13.07^b	13.02^b	13.98^a	0.01
UFA/SFA	1.60^d	1.70^c	1.81^b	1.85^a	0.003
n-6/n-3	8.44^c	8.55^c	9.07^b	9.44^a	0.03
n-6	10.34^c	11.70^b	11.72^b	12.64^a	0.01
n-3	1.23^b	1.37^a	1.29^b	1.34^a	0.01
AI	0.65^a	0.60^b	0.50^c	0.49^c	0.002
TI	1.11^a	1.04^a	0.99^b	0.96^b	0.002
P/S	0.31^c	0.37^b	0.38^b	0.41^a	0.002
HH	2.03^c	2.19^b	2.52^a	2.58^a	0.01

^a–d

Means within each jerky sample with different letters are significantly different (p < 0.05).

¹⁾

Treatments: NC, synthetic nitrite without tenderizers; PC, natural nitrate without tenderizers; T1, natural nitrate with pineapple powder; T2, natural nitrate with pineapple and tomato powder

²⁾

p < 0.05.

SFA, saturated fatty acid; UFA, unsaturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.