Table 6.
The sum of SFA, MUFA, and PUFA burgers on day 1 and day 6 of storage (mean ± SE).
| Fatty Acids | CON | CON_LOW FAT | SO | CO | LO | OO | MF | CON | CON_LOW FAT | SO | CO | LO | OO | MF | SEM | Effects | ||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Day 1 | Day 6 | Treatment | Storage Time | Treatment × Storage Time | ||||||||||||||
| ∑SFA | 40.34 C | 41.28 C | 30.22 B | 26.53 Aa | 28.02 AB | 29.64 Bb | 48.76 D | 41.37 B | 43.02 B | 28.20 A | 27.48 Ab | 29.06 A | 26.53 Aa | 49.77 C | 1.303 | *** | NS | ** |
| ∑MUFA | 55.15 D | 54.54 D | 49.14 Cb | 59.88 Eb | 33.66 A | 63.89 Fb | 44.96 B | 53.78 D | 51.91 D | 42.29 Ba | 59.14 Ea | 34.02 A | 47.52 Ca | 43.65 BC | 1.388 | *** | *** | *** |
| ∑PUFA | 5.09 AB | 4.15 A | 20.37 Da | 13.67 C | 38.52 E | 6.36 Bb | 4.06 A | 4.55 A | 4.55 A | 29.00 Cb | 13.15 B | 37.09 D | 5.32 Aa | 4.04 A | 1.912 | *** | NS | *** |
| PUFA/SFA | 0.13 B | 0.10 ABa | 0.67 Ea | 0.52 Db | 1.37 F | 0.21 C | 0.08 A | 0.11 A | 0.11 Ab | 1.03 Cb | 0.48 Ba | 1.28 C | 0.20 A | 0.08 A | 0.070 | *** | NS | *** |
| n6/n3 | 6.65 ABb | 5.44 AB | 57.80 Ca | 3.79 A | 10.75 Ba | 8.93 ABb | 5.18 ABb | 5.27 Aa | 5.70 A | 92.76 Bb | 3.92 A | 10.99 Ab | 6.28 Aa | 5.03 Aa | 3.942 | *** | *** | *** |
CON—control group beef burgers, CON_LOW FAT—burgers with reduced fat, burgers with fat substitutions, i.e., sunflower oil (SO), canola oil (CO), linseed (LO), olive oil (OO) and milk fat (MF); SFA = saturated fatty acids; MUFA = monounsaturated fatty acids; PUFA = polyunsaturated fatty acids. (A–F)—means with different letters showing significant effect of treatment group in the same day of storage; (a,b)—means with different letters showing significant effect of storage time in each treatment group; p ≤ 0.05; Effects ** p ≤ 0.01, *** p ≤ 0.001; NS—no significant; SE—standard error of the mean.