Table 4.
Fatty acid profile (g of individual fatty acids/100 g of total fatty acids) of bread enriched with different levels of salmon fish powder (SFP).
| Fatty acid | Control | 5% SFP | 10% SFP | 15% SFP |
|---|---|---|---|---|
| Saturated Fatty Acids (SFA) | ||||
| C12:0 | 3.68 ± 0.01 a | 2.69 ± 0.02 b | 1.99 ± 0.01 c | 1.70 ± 0.00 d |
| C14:0 | 9.74 ± 0.06 a | 7.64 ± 0.07 b | 6.11 ± 0.04 c | 5.56 ± 0.01 d |
| C15:0 | 1.77 ± 0.01 a | 1.36 ± 0.01 b | 1.08 ± 0.01 c | 0.95 ± 0.01 d |
| C16:0 | 35.48 ± 1.44 a | 31.87 ± 0.08 b | 29.14 ± 0.05 c | 28.01 ± 0.03 d |
| C17:0 | 0.96 ± 0.08 a | 0.75 ± 0.08 b | 0.62 ± 0.04 bc | 0.56 ± 0.04 c |
| C18:0 | 8.27 ± 0.11 a | 7.25 ± 0.10 b | 6.50 ± 0.01 c | 6.20 ± 0.01 d |
| C19:0 | 0.29 ± 0.01 a | 0.20 ± 0.01 b | 0.15 ± 0.01 b | 0.19 ± 0.01 b |
| C20:0 | 0.11 ± 0.01 a | 0.12 ± 0.00 a | 0.12 ± 0.00 a | 0.12 ± 0.00 a |
| C22:0 | - | 0.07 ± 0.00 c | 0.14± 0.01 b | 0.16 ± 0.01 a |
| C24:0 | - | 0.06 ± 0.01 b | 0.11 ± 0.02 a | 0.13 ± 0.01 a |
| Monounsaturated Fatty Acids (MUFA) | ||||
| C14:1 | 0.83 ± 0.01 a | 0.63 ± 0.00 b | 0.50 ± 0.00 b | 0.43 ± 0.00 d |
| C16:1 ω-7 | 1.37 ± 0.02 d | 2.52 ± 0.01 c | 3.31 ± 0.01 b | 3.73 ± 0.00 a |
| C17:1 | 0.14 ± 0.01 b | 0.17 ± 0.00 a | 0.18 ± 0.01 a | 0.18 ± 0.00 a |
| C18:1 ω-9 | 17.28 ± 0.08 d | 23.67 ± 0.12 c | 28.41 ± 0.01 b | 31.09 ± 0.04 a |
| C20:1 | 0.03 ± 0.04 d | 0.46 ± 0.03 c | 0.88 ± 0.02 b | 1.05 ± 0.01 a |
| C22:1 ω-9 | - | 0.10 ± 0.00 c | 0.15 ± 0.01 b | 0.17 ± 0.00 a |
| C24:1 ω-9 | - | - | 0.07 ± 0.00 b | 0.08 ± 0.01 a |
| Polyunsaturated fatty acids (PUFA) | ||||
| C18:2 ω-6 | 12.08 ± 0.09 c | 12.68 ± 0.06 b | 12.97 ± 0.04 a | 12.91 ±0.01 c |
| C18:3 ω-3 | 1.35 ± 0.00 d | 1.40 ± 0.01 c | 1.50 ± 0.01 b | 1.45 ± 0.00 a |
| C20:2 ω-6 | - | 0.10 ± 0.01 c | 0.15 ± 0.00 b | 0.17 ± 0.00 a |
| C20:3 ω-6 | - | 0.09 ± 0.01 c | 0.14 ± 0.00 b | 0.17 ± 0.00 a |
| C20:4 ω-6 | - | 0.14 ± 0.01 c | 0.22 ± 0.01 b | 0.25 ± 0.00 a |
| C20:5 ω-3 | - | 0.29 ± 0.00 c | 0.46 ± 0.00 b | 0.58 ± 0.01 a |
| C22:2 ω-6 | - | - | - | 0.04 ± 0.01 |
| C22:5 ω-3 | 0.09 ± 0.04 d | 0.18 ± 0.01 c | 0.25 ± 0.00 b | 0.28 ± 0.00 a |
| C22:6 ω-3 | - | 0.78 ± 0.03 c | 1.31 ± 0.01 b | 1.54 ± 0.01 a |
| ΣSFA | 60.31 ± 0.45 a | 49.33 ± 0.41 b | 43.96 ± 0.27 c | 43.60± 0.12 c |
| ΣMUFA | 19.65 ± 0.17 | 27.56 ± 0.18 | 33.50 ± 0.12 | 36.75 ± 0.06 |
| ΣPUFA | 13.51 ± 0.14 | 15.68 ± 0.13 | 17.00 ± 0.08 | 16.62 ± 0.04 |
| Σω-6 | 12.08 ± 0.01 | 13.01 ±0.02 | 13.48 ± 0.05 | 12.83 ± 0.01 |
| Σω-3 | 1.43 ± 0.01 | 2.66 ± 0.04 | 3.52 ± 0.03 | 3.80 ± 0.02 |
| PUFA/SFA | 0.22 | 0.31 | 0.38 | 0.38 |
| EPA + DHA | - | 1.07 ± 0.03 | 1.77 ± 0.01 | 2.06 ± 0.01 |
| ω-6/ω-3 | 12.08 | 4.89 | 3.82 | 3.37 |
5% SFP, 10% SFP, and 15% SFP: Bread prepared with 5, 10, and 15 g of salmon fish powder/100 g of wheat flour. Control bread sample. n = 3 ± standard deviation. Values within a column followed by the same superscript letter are not significantly different from each other (p > 0.05) according to Tukey’s test.