Table 2.
Fatty acid composition of pâté samples (P-CO: control sample; P-30 and P-60: samples with 30% and 60% of pork fat replacement, respectively).
| Fatty Acids | P-CO | P-30 | P-60 |
|---|---|---|---|
| C10:0 | 0.058 ± 0.004 c | 0.040 ± 0.002 b | 0.021 ± 0.001 a |
| C12:0 | 0.067 ± 0.001 c | 0.049 ± 0.002 b | 0.025 ± 0.000 a |
| C14:0 | 1.19 ± 0.002 c | 0.878 ± 0.002 b | 0.428 ± 0.001 a |
| C15:0 | 0.085 ± 0.001 c | 0.055 ± 0.000 b | 0.044 ± 0.000 a |
| C16:0 | 21.97 ± 0.079 c | 17.14 ± 0.059 b | 11.15 ± 0.078 a |
| C17:0 | 0.472 ± 0.002 c | 0.312 ± 0.002 b | 0.286 ± 0.004 a |
| C18:0 | 11.34 ± 0.112 c | 8.79 ± 0.047 b | 7.04 ± 0.074 a |
| C20:0 | 0.193 ± 0.003 a | 0.215 ± 0.001 b | 0.220 ± 0.003 c |
| C22:0 | n.d. a | 0.063 ± 0.001 b | 0.116 ± 0.009 c |
| C24:0 | n.d. a | 0.127 ± 0.004 b | 0.217 ± 0.015 c |
| C16:1n-7 | 2.12 ± 0.009 c | 1.61 ± 0.018 b | 0.688 ± 0.005 a |
| C17:1n-7 | 0.347 ± 0.002 c | 0.205 ± 0.002 b | 0.148 ± 0.003 a |
| 11t-C18:1 | 0.268 ± 0.001 c | 0.203 ± 0.002 b | 0.116 ± 0.002 a |
| C18:1n-7 | 2.98 ± 0.009 c | 2.32 ± 0.011 b | 1.59 ± 0.009 a |
| C18:1n-9 | 38.04 ± 0.097 c | 31.92 ± 0.083 b | 26.19 ± 0.094 a |
| C20:1n-9 | 0.947 ± 0.004 c | 0.657 ± 0.003 b | 0.039 ± 0.016 a |
| 9t,11t-C18:2 | 0.024 ± 0.001 c | 0.022 ± 0.002 b | 0.014 ± 0.000 a |
| C18:2n-6 | 16.77 ± 0.048 b | 17.16 ± 0.022 c | 16.58 ± 0.007 a |
| C20:2n-6 | 0.693 ± 0.002 c | 0.499 ± 0.002 b | 0.265 ± 0.002 a |
| C18:3n-3 | 1.15 ± 0.193 a | 16.63 ± 0.181 b | 33.67 ± 0.269 c |
| C18:3n-6 | 0.056 ± 0.001 a | 0.106 ± 0.001 b | 0.162 ± 0.002 c |
| 9c,11t-C18:2 (CLA) | 0.107 ± 0.001 a | 0.147 ± 0.001 b | 0.210 ± 0.003 c |
| C20:3n-6 | 0.155 ± 0.002 c | 0.129 ± 0.003 b | 0.107 ± 0.005 a |
| C20:4n-6 | 0.130 ± 0.013 c | 0.096 ± 0.009 b | 0.069 ± 0.016 a |
| C22:5n-3 | 0.728 ± 0.001 c | 0.536 ± 0.002 b | 0.492 ± 0.002 a |
CLA meaning Conjugated Linoleic Acid; a–c Different letters (in the same line) mean that samples are statistically different (α = 0.05).