. 2020 Dec 10;100(2):1319–1327. doi: 10.1016/j.psj.2020.11.077

Table 3.

Changes of fatty acid profiles in raw chicken surimi batters with 5% wheat fiber and different levels of flaxseed oil after storage at 4°C and −20°C.

Flaxseed oil level (%)	SFA	MUFA	PUFA	Σ ω-3 FA	Σ ω-6 FA	Σ ω-3 FA/Σ ω-6 FA

	g/100 g raw chicken surimi batter
	4°C, 0 d
10	0.88 ± 0.01^b	1.85 ± 0.05^b	6.05 ± 0.07^b	4.68 ± 0.05^b	1.37 ± 0.02^b	3.43 ± 0.01^a
12	1.00 ± 0.02^a	2.11 ± 0.03^a,b	6.84 ± 0.09^a,b	5.28 ± 0.07^a	1.55 ± 0.02^a	3.40 ± 0.00^a
14	1.08 ± 0.06^a	2.32 ± 0.06^a	7.33 ± 0.34^a	5.66 ± 0.26^a	1.67 ± 0.08^a	3.38 ± 0.01^a
	4°C, 7 d
10	0.88 ± 0.01^b	1.84 ± 0.02^b	6.05 ± 0.07^b	4.68 ± 0.06^b	1.37 ± 0.02^b	3.43 ± 0.01^a
12	1.01 ± 0.01^a	2.18 ± 0.06^a	6.77 ± 0.06^a	5.23 ± 0.05^a	1.54 ± 0.02^a	3.40 ± 0.01^a
14	1.02 ± 0.02^a	2.13 ± 0.08^a	6.80 ± 0.23^a	5.06 ± 0.17^a	1.57 ± 0.05^a	3.22 ± 0.02^b
	4°C, 14 d
10	0.88 ± 0.02^b	1.96 ± 0.02^b	6.12 ± 0.09^b	4.86 ± 0.02^b	1.49 ± 0.00^b	3.26 ± 0.01^b
12	1.01 ± 0.02^a	2.22 ± 0.02^a	6.76 ± 0.02^a	5.22 ± 0.09^a	1.54 ± 0.02^a	3.38 ± 0.01^a
14	1.02 ± 0.02^a	2.11 ± 0.01^a,b	5.57 ± 0.12^c	4.05 ± 0.03^c	1.42 ± 0.03^b	2.86 ± 0.05^c
	−20°C, 30 d
10	0.89 ± 0.01^b	1.91 ± 0.05^b	5.98 ± 0.13^b	4.62 ± 0.11^b	1.36 ± 0.02^b	3.39 ± 0.03^a
12	1.01 ± 0.02^a	2.17 ± 0.07^a	6.76 ± 0.05^a	5.22 ± 0.10^a,b	1.54 ± 0.02^a	3.38 ± 0.02^a
14	1.07 ± 0.02^a	2.25 ± 0.07^a	7.18 ± 0.28^a	5.53 ± 0.18^a	1.65 ± 0.05^a	3.34 ± 0.05^a
	−20°C, 60 d
10	0.88 ± 0.01^b	1.92 ± 0.03^b	6.04 ± 0.08^b	4.68 ± 0.06^b	1.36 ± 0.02^b	3.45 ± 0.03^a
12	0.99 ± 0.01^a	2.16 ± 0.10^a	6.79 ± 0.03^a	5.25 ± 0.02^a	1.54 ± 0.01^a	3.40 ± 0.02^a
14	1.02 ± 0.02^a	2.20 ± 0.06^a	6.58 ± 0.10^a	5.05 ± 0.04^a,b	1.53 ± 0.03^a	3.31 ± 0.01^b

Data are given as mean ± SEM (n = 3).

^a,bMean values without the common letter in each testing parameter within the same storage period are significantly different (P < 0.05).

Abbreviations: MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; SFA, saturated fatty acid; ω-3 FA, omega-3 fatty acid; ω-6 FA, omega-6 fatty acid.