. 2020 Apr 30;40(3):426–443. doi: 10.5851/kosfa.2020.e23

Table 4. Fatty acid composition of fresh sausages formulated with different levels of gelled emulsion (GE).

Fatty acids (%)		C	GE50	GE75	GE100
C14:0	Myristic acid	2.89^a±0.07	1.63^b±0.01	1.36^c±0.02	0.38^d±0.00
C14:1	Methyl myristoleate	0.28^a±0.03	0.16^b±0.02	0.12^c±0.01	0.03^d±0.01
C15:0	Pentadecanoic acid	0.72^a±0.01	0.38^b±0.01	0.34^c±0.02	0.06^d±0.01
C16:0	Palmitic acid	21.82^a±0.18	18.89^b±0.21	17.43^c±0.28	14.08^d±0.09
C16:1	Palmitoleic acid	2.52^a±0.04	1.66^c±0.05	1.93^b±0.03	1.14^d±0.06
C17:0	Heptadecanoic acid	2.85^a±0.05	1.30^c±0.01	1.39^b±0.02	1.00^d±0.04
C18:0	Stearic acid	24.55^a±0.05	20.48^b±0.03	16.91^c±0.01	9.25^d±0.04
C18:1+C18:2	Oleic acid+Linoleic acid	41.56^d±0.05	53.46^c±0.11	55.75^b±0.04	69.78^a±0.13
C20:0	Arachidic acid	0.81^b±0.02	0.88^a±0.01	0.68^c±0.02	0.66^c±0.03
C18:3n6	γ-Linolenic acid	0.06^b±0.01	0.05^bc±0.01	0.08^a±0.01	0.05^c±0.01
C18:3n3	Linolenic acid	0.29^c±0.01	0.32^b±0.01	0.40^a±0.01	0.28^c±0.01
C20:2	cis-11,14-Eicosanoic acid	1.23^c±0.02	0.42^d±0.01	2.26^b±0.01	2.60^a±0.03
C20:3n6	cis-8,11,14-Eicosadienoic acid	0.30^c±0.01	0.35^b±0.02	0.39^a±0.01	0.28^c±0.02
C20:4n6	Arachidonic acid	0.32^b±0.06	0.47^c±0.01	0.76^a±0.01	0.56^b±0.01
∑	Saturated (SFA)	53.66^a±0.26	43.57^b±0.25	38.13^c±0.29	25.43^d±0.06
	Polyunsaturated (PUFA)	46.57^d±0.07	56.90^c±0.21	61.69^b±0.08	74.72^a±0.19

Data are presented as the mean values of replications±SD.

^a–c

Means with the different letter in the same column are significantly different (p<0.05).

C, fresh sausages formulated without GE; GE50, fresh sausages formulated with GE as 50% fat replacer; GE75, fresh sausages formulated with GE as 75% fat replacer; GE100, fresh sausages formulated with GE as 100% fat replacer; SFA, saturated fatty acid; PUFA, polyunsaturated fatty acids.