Table 4. The results of Duncan's multiple range test for the mean values of unsaturated fatty acid compositions in the phospholipid fraction in raw meat, after curing, after 2nd drying and in the pastırma (p<0.05) (%).
| Fatty acids | Raw material | End of curing | End of second drying | Pastırma | p |
|---|---|---|---|---|---|
| Myristioleic (14:1) | 0.38±0.05 | 0.52±0.28 | 0.47±0.16 | 0.44±0.20 | NS |
| Pentadecanoic (15:1) | 0.92±0.21b | 1.53±0.26a | 1.54±0.25a | 0.99±0.13b | ** |
| Palmitoleic (16:1n-7) | 1.89±0.19 | 1.77±0.03 | 1.81±0.04 | 1.85±0.11 | NS |
| Heptadecanoic (17:1) | 1.02±0.11 | 1.07±0.08 | 1.05±0.04 | 1.03±0.04 | NS |
| Vaccenic (18:1n-7) | 1.13±0.07 | 1.28±0.10 | 1.22±0.05 | 1.24±0.09 | NS |
| Oleic (18:1n-9) | 20.34±1.69 | 19.60±1.24 | 20.28±0.57 | 20.40±0.21 | NS |
| Linoleic (18:2n-6) | 18.91±0.62a | 17.66±0.49b | 17.73±0.69b | 18.53±0.20ab | * |
| α-linolenic (18:3n-3) | 2.26±0.17 | 2.13±0.10 | 2.09±0.03 | 2.19±0.06 | NS |
| γ-linolenic (18:3n-6) | 0.15±0.02ab | 0.17±0.05a | 0.13±0.01b | 0.13±0.02b | * |
| Stearidenoic (18:4n-3) | 0.14±0.01 | 0.15±0.00 | 0.13±0.04 | 0.14±0.02 | NS |
| Eicosoenoic ( 20:1n-9) | 0.05±0.02 | 0.06±0.03 | 0.04±0.00 | 0.04±0.01 | NS |
| Gadoleic (20:1n-11) | 0.10±0.02 | 0.10±0.01 | 0.10±0.01 | 0.10±0.01 | NS |
| Eicosadienoic (20:2n-6) | 0.47±0.04 | 0.47±0.02 | 0.48±0.01 | 0.51±0.01 | NS |
| Eicosatrienoic (20:3n-3) | 0.30±0.02 | 0.30±0.03 | 0.30±0.01 | 0.30±0.01 | NS |
| Dihomo γ-linolenic (20:3n-6) | 1.60±0.19 | 1.54±0.10 | 1.52±0.05 | 1.62±0.06 | NS |
| Eicosatetraenoic (20:4n-3) | 0.08±0.02 | 0.10±0.04 | 0.10±0.02 | 0.10±0.08 | NS |
| Arachidonic (20:4n-6) | 9.89±1.58 | 9.50±0.84 | 9.40±0.53 | 9.80±0.43 | NS |
| Eicosapentaenoic (20:5n-3) | 1.27±0.21 | 1.23±0.15 | 1.24±0.10 | 1.26±0.08 | NS |
| Erucic (22:1n-9) | 0.18±0.10a | 0.19±0.11a | 0.04±0.00b | 0.05±0.02b | * |
| Ketoleic (22:1n-11) | 0.05±0.01 | 0.07±0.05 | 0.07±0.04 | 0.06±0.04 | NS |
| Docosadienoic (22:2n-6) | 0.99±0.05 | 0.95±0.01 | 0.96±0.02 | 1.01±0.04 | NS |
| Docosatetraenoic (22:4n-6) | 0.16±0.02 | 0.17±0.03 | 0.16±0.02 | 0.17±0.01 | NS |
| Docosapentaenoic (22:5n-3) | 0.11±0.01b | 0.19±0.07a | 0.19±0.03a | 0.19±0.05a | * |
| Docosahexaenoic (22:6n-3) | 3.08±0.41 | 2.92±0.26 | 2.93±0.15 | 3.04±0.15 | NS |
| Nervonic (24:1n-9) | 0.28±0.05 | 0.25±0.04 | 0.25±0.02 | 0.26±0.03 | NS |
| ΣUSFA | 65.73±0.46a | 63.92±0.41b | 64.18±1.15b | 65.44±0.43a | * |
| ΣMUFA | 26.32±1.79 | 26.55±0.81 | 26.86±0.59 | 26.48±0.40 | NS |
| ΣPUFA | 39.36±1.98 | 37.36±1.13 | 37.32±1.39 | 38.98±0.76 | NS |
a,bAny means in the same column with the same letters are not significantly different at p<0.05, ±: Standard deviation, *p<0.05, **p<0.01. NS: Not significant (p>0.05).