. 2014 Feb;27(2):256–265. doi: 10.5713/ajas.2013.13417

Table 2.

Fatty acid composition (%) of chicken breast meat with added olive oil and/or soy sauce and treated by HP at 300 MPa

Fatty acid composition	Treatment¹						SEM²

	0.1 MPa	300 MPa	SS+300MPa	OO+300MPa	SO+300MPa	OO+600 MPa
C16:0	24.9^a	24.7^a	25.3^a	23.3^b	23.2^b	23.4^b	0.6
C16:1	3.5^a	2.9^ab	3.6^a	2.4^b	3.2^ab	3.6^a	0.4
C18:0	12.2	13.1	12.1	12.8	11.5	12.6	1.0
C18:1	31.2^c	30.3^c	33.5^c	35.3^bc	40.2^ab	41.8^a	2.9
C18:2	19.4^a	19.3^ab	18.0^ab	17.5^b	14.8^c	13.7^c	0.9
C18:3	0.54^a	0.47^a	0.56^a	0.46^a	0.48^a	0.32^b	0.06
C20:4	6.6^ab	7.5^a	5.7^ab	6.6^a	5.5^bc	3.7^c	0.9
C22:6	1.8^a	1.9^a	1.3^bc	1.6^ab	1.1^c	1.0^c	0.2
Saturated	37.2^ab	37.8^a	37.4^a	36.1^ab	34.7^b	36.0^ab	1.3
Monounsaturated	34.6^c	33.1^c	37.1^bc	37.7^bc	43.5^ab	45.3^a	3.2
Polyunsaturated	28.2^a	29.1^a	25.5^ab	26.2^a	21.9^bc	18.6^c	2.0
Unsaturated/saturated³	1.69	1.65	1.67	1.77	1.88	1.78

^a–d

Different letters in the same row indicate a significant difference (p<0.05).

0.1 MPa = Chicken breast without any treatment; 300 MPa = HP processed at 300 MPa; SS+300 MPa = HP processed with soy sauce (10%, w/w); OO+300 MPa = HP processed with olive oil (10%, w/w); SO+300 MPa = HP processed with soy sauce (5%, w/w) and olive oil (5%, w/w); OO+600 MPa = HP processed with 600 MPa with olive oil (10%, w/w).

Standard error of the means (n = 18).

The ratio was calculated from treatment means.