Shelf Life and Quality Study of Minced Tilapia with Nori and Hijiki Seaweeds as Natural Additives

Table 3

Fatty acids in the minced tilapia (g/100 g).

Fatty acids	Treatments of minced (g/100 g)
	T1	T2	T3	T4	T5	T6
C4	0.28	0.21	0.30	0.00	0.00	0.00
C14:0	0.21	0.24	0.18	0.28	0.29	0.27
C15:0	0.00	0.01	0.01	0.02	0.01	0.01
C16:0	1.49	1.73	1.54	2.04	2.10	2.02
C17:0	0.01	0.02	0.02	0.02	0.02	0.02
C18:0	0.51	0.46	0.69	0.57	0.57	0.52
C20:0	0.00	0.02	0.01	0.02	0.02	0.02
Total saturated fatty acids	2.50	2.72	2.77	2.96	3.02	2.87
C16:1	0.26	0.35	0.25	0.37	0.35	0.34
C18:1n9c	1.46	2.02	1.53	2.09	1.97	1.93
C20:1	0.07	0.11	0.08	0.00	0.00	0.00
C22:1n9	0.00	0.02	0.01	0.00	0.01	0.00
Total monounsaturated fatty acids	1.79	2.51	1.88	2.47	2.34	2.28
C18:2n6c	0.47	0.77	0.53	0.20	0.18	0.19
C18:3n3	0.02	0.05	0.03	0.16	0.14	0.14
Total polyunsaturated fatty acids	0.49	0.85	0.59	0.37	0.32	0.33
Trans fat	0.00	0.00	0.00	0.00	0.00	0.00

T1: without antioxidant; T2: BHT: 100 µg/g; T3: Nori: 25 µg GAE^*/g; T4: Nori: 50 µg GAE^*/g; T5: Hijiki: 25 µg GAE^*/g; T6: Hijiki: 50 µg GAE^*/g.
^*GAE: gallic acid equivalents based in the phenolic compounds.