Table 4.
Results for the composition of the main fatty acids of the fuet samples prepared using different emulsified seed oils.
| Sample | Palmitic Acid (%) |
Stearic Acid (%) |
Oleic Acid (%) |
Linoleic Acid (%) |
Linolenic Acid (%) |
|---|---|---|---|---|---|
| Control | 23.30 a ± 0.22 | 11.80 a ± 0.35 | 45.70 a ± 1.19 | 12.60 c ± 0.36 | 0.66 d ± 0.10 |
| Poppy 50% | 21.90 ab ± 0.36 | 11.30 a ± 0.27 | 40.80 ab ± 1.45 | 20.20 bc ± 0.29 | 0.57 d± 0.05 |
| Poppy 75% | 20.00 b ±0.30 | 10.10 b ± 0.32 | 36.80 bc ± 0.98 | 28.30 b ± 0.33 | 0.57 d ± 0.08 |
| Poppy 100% | 16.90 c ± 0.15 | 7.82 c ± 0.29 | 31.00 bc ± 1.14 | 40.50 a ± 1.12 | 0.63 d ± 0.07 |
| Pumpkin 50% | 22.50 ab ± 0.51 | 11.50 a ± 0.31 | 42.50 ab ± 1.33 | 17.40 bc ± 0.26 | 1.09 d ± 0.28 |
| Pumpkin 75% | 19.90 b ± 0.20 | 10.90 b ± 0.18 | 41.50 ab ± 1.64 | 23.00 b ± 0.74 | 0.47 d ± 0.05 |
| Pumpkin 100% | 19.60 b ± 0.13 | 10.20 b ± 0.22 | 35.60 bc ± 1.32 | 31.20 ab ±1.01 | 0.51 d ± 0.07 |
| Chia 50% | 21.00 ab ± 0.29 | 10.70 b ± 0.21 | 39.00 b ± 1.29 | 12.50 c ± 0.28 | 11.90 c ± 0.37 |
| Chia 75% | 19.60 b ± 0.32 | 10.50 b ± 0.25 | 34.20 bc ± 1.32 | 13.80 c ± 0.34 | 17.80 b ± 0.25 |
| Chia 100% | 16.30 c ± 0.25 | 8.45 c ± 0.19 | 27.30 c ± 1.92 | 16.20 bc ± 0.26 | 28.40 a ± 0.36 |
| Melon 50% | 22.30 ab ± 0.34 | 11.90 a ± 0.33 | 44.70 a ± 1.06 | 15.70 bc ± 0.42 | 0.40 d ± 0.03 |
| Melon 75% | 19.90 b ± 0.19 | 10.90 b ± 0.26 | 41.50 ab ± 0.97 | 23.00 b ± 0.56 | 0.47 d ± 0.12 |
| Melon 100% | 17.00 c ± 0.23 | 9.42 bc ± 0.18 | 39.50 b ± 0.85 | 30.40 ab ± 1.21 | 0.45 d ± 0.16 |
Numbers are means with standard errors. Different letters in the same column indicate statistically significant differences (p < 0.05).