. 2020 Jul 2;99(9):4642–4652. doi: 10.1016/j.psj.2020.06.019

Table 1.

The contents of free fatty acids in fermented cured duck legs.

Free fatty acids	Content (mg/g fat)
Free fatty acids	LP²	SC²	MF²	CK²
C12:0	0.013 ± 0.004^b	0.0103 ± 0.0001^b,c	0.0871 ± 0.0044^a	0.0069 ± 0.0001^c
C14:0	0.129 ± 0.017^a	0.106 ± 0.014^a,b	0.0990 ± 0.0021^a,b	0.0820 ± 0.0013^b
C14:1	0.0163 ± 0.0044^a	0.0144 ± 0.0004^a	0.0112 ± 0.0021^a,b	0.0091 ± 0.0017^b
C15:0	0.0189 ± 0.0015	0.0167 ± 0.0201	0.0152 ± 0.0078	0.0127 ± 0.0009
C16:0	14.59 ± 0.33^b	13.58 ± 1.08^b	23.12 ± 0.92^a	12.99 ± 0.42^b
C16:1	0.778 ± 0.042^a	0.611 ± 0.020^b	0.445 ± 0.043^c	0.446 ± 0.009^c
C17:0	0.0304 ± 0.0002^a	0.0271 ± 0.0007^a,b	0.0259 ± 0.0000^a,b	0.0219 ± 0.0075^b
C18:0	9.25 ± 0.21^b	7.41 ± 0.50^c	12.22 ± 0.54^a	6.97 ± 0.32^c
C18:1n-9c	8.26 ± 0.37^b	6.87 ± 0.45^b,c	12.21 ± 0.39^a	5.71 ± 0.28^c
C18:2n-6c	17.21 ± 0.64^a	13.34 ± 2.80^b	10.11 ± 0.84^b	12.85 ± 0.63^b
C18:3n-6r	0.0141 ± 0.0021^b	0.0101 ± 0.0007^c	0.0905 ± 0.0041^a	0.0081 ± 0.0032^c
C18:3n-3	0.152 ± 0.014^a	0.114 ± 0.023^b	0.113 ± 0.015^b	0.101 ± 0.027^b
C20:0	0.0155 ± 0.0032	0.0148 ± 0.0008	0.0146 ± 0.0000	0.0131 ± 0.0002
C20:1	0.0636 ± 0.0050^a	0.0559 ± 0.0023^a	0.0475 ± 0.0014^b	0.0471 ± 0.0009^b
C20:2	0.033 ± 0.009	0.027 ± 0.030	0.025 ± 0.004	0.023 ± 0.014
C20:3n-6	0.0265 ± 0.0032^a	0.0172 ± 0.0000^b	0.0163 ± 0.0002^b	0.0153 ± 0.0004^b
C23:0	0.0471 ± 0.0041^a	0.0372 ± 0.0007^b	0.0419 ± 0.0002^a,b	0.0387 ± 0.0005^b
SFA¹	24.094 ± 0.539^b	21.202 ± 2.686^c	35.624 ± 0.623^a	20.135 ± 1.451^c
MFA¹	0.858 ± 0.372	0.681 ± 0.455	0.504 ± 0.393	0.502 ± 0.278
PUFA¹	25.696 ± 0.694^a	20.378 ± 2.796^c	22.565 ± 1.110^b	18.707 ± 1.754^c
Total	48.442 ± 1.382^b	42.262 ± 1.984^c	61.692 ± 2.950^a	39.345 ± 2.715^c

^a–cDifferent superscript letters within the same row stand for significant differences at P < 0.05.

SFA: saturated fatty acid; MFA: monounsaturated fatty acid; PUFA: polyunsaturated fatty acid.

LP: samples inoculated with L. plantarum; SC: samples inoculated with S. cerevisiae; MF: samples inoculated with L. plantarum and S. cerevisiae; CK: control group without inoculation.