Table 2.
Chemical compositions and nutritional significance ratios of different fuets after the ripening process.
| Parameters | Samples | |||
|---|---|---|---|---|
| NF/C | RF/C | RF/OG | RF/EG | |
| Composition (%) | ||||
| Moisture | 32.63 ± 0.87 a | 36.07 ± 0.47 b | 37.45 ± 0.70 b | 36.84 ± 0.76 b |
| Ash | 4.72 ± 0.04 a | 6.13 ± 0.03 c | 4.90 ± 0.01 ab | 5.07 ± 0.15 b |
| Protein | 31.17 ± 0.07 a | 37.74 ± 0.74 c | 31.92 ± 0.96 a | 35.12 ± 0.24 b |
| Fat | 29.73 ± 2.42 b | 19.78 ± 1.86 a | 22.30 ± 2.13 a | 22.01 ± 0.61 a |
| Fatty acid profile (g/100 g of fuet) | ||||
| Myristic C14:0 | 0.50 ± 0.01 c | 0.37 ± 0.04 b | 0.17 ± 0.00 a | 0.16 ± 0.01 a |
| Palmitic C16:0 | 7.85 ± 0.24 c | 5.82 ± 0.57 b | 3.92 ± 0.06 a | 3.76 ± 0.12 a |
| Stearic C18:0 | 3.54 ± 0.17 c | 2.63 ± 0.28 b | 1.56 ± 0.03 a | 1.55 ± 0.06 a |
| ∑ SFA | 12.11 ± 0.42 c | 8.99 ± 0.90 b | 5.79 ± 0.09 a | 5.61 ± 0.19 a |
| Vaccenic C18:1n7 | 1.19 ± 0.03 c | 0.91 ± 0.08 b | 0.63 ± 0.01 a | 0.62 ± 0.02 a |
| Oleic C18:1n9 | 13.60 ± 0.33 c | 10.30 ± 0.93 a | 12.29 ± 0.20 b | 11.94 ± 0.18 b |
| ∑ MUFA | 16.12 ± 0.38 c | 12.20 ± 1.10 a | 13.51 ± 0.22 b | 13.10 ± 0.21 b |
| Linoleic C18:2n6 | 2.31 ± 0.04 b | 1.81 ± 0.14 a | 1.81 ± 0.02 c | 1.77 ± 0.03 c |
| Linolenic C18:3n3 | 0.12 ± 0.00 a | 0.09 ± 0.01 a | 1.68 ± 0.03 b | 1.61 ± 0.03 b |
| ∑ PUFA | 2.83 ± 0.05 b | 2.25 ± 0.17 a | 3.81 ± 0.04 d | 3.60 ± 0.04 c |
| Nutritional significance ratios | ||||
| PUFA/SFA | 0.23 ± 0.01 a | 0.25 ± 0.01 a | 0.66 ± 0.01 b | 0.64 ± 0.02 b |
| n-6/n-3 | 14.0 ± 0.22 b | 15.04 ± 0.47 b | 1.12 ± 0.01 a | 1.19 ± 0.02 a |
SFA: saturated fatty acid; MUFA: monounsaturated fatty acid; PUFA: polyunsaturated fatty acid. For sample denominations, see Table 1. Different letters in the same row indicate significant differences (p < 0.05) between formulations. Means ± standard deviation.