Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)

Table 4

Free fatty acid (FFA) profile mg fatty acid/g of fat of dry sausages manufactured with indigenous starter cultures.

Free fatty acid	System
	SAS-1	C-1	SAS-2	C-2
Saturated
(14:0), myristic	10.93^a  ± 0.99^b	9.55 ± 0.84	11.99 ± 3.01	11.38 ± 2.15
(16:0), palmitic	178.16 ± 13.9	152.75 ± 16.3	189.85 ± 9.08	178.91 ± 7.75
(17:0); heptadecanoic	3.29 ± 0.43	2.96 ± 0.49	2.66 ± 0.57	2.57 ± 0.44
(18:0), stearic	92.25 ± 6.58	76.05 ± 6.43	87.49 ± 20.1	18.14 ± 21.8
(22:0), behenic	8.32 ± 0.70	7.30 ± 2.1	5.60 ± 1.64	5.07 ± 1.60
Monounsaturated
(16:1), palmitoleic	17.93 ± 1.46	15.51 ± 1.65	18.51 ± 3.31	17.78 ± 2.28
(17:1)c, heptadecanoic	3.14 ± 0.35	2.57 ± 0.47	2.42 ± 0.42	2.37 ± 0.20
(18:1)c; n9 oleic	331.87 ± 5.92	257.06 ± 4.37	301.02 ± 13.9	305.52 ± 10.3
Polyunsaturated
(18:2)c, n6 linoleic	79.41 ± 4.57	69.07 ± 10.05	74.35 ± 12.17	73.36 ± 10.53
α(18:3) n3, heneicosanoic	9.98 ± 0.68	8.97 ± 0.65	8.17 ± 1.64	7.65 ± 1.57
(20:3)c, n3 1,14,17-eicosatrienoic	1.28 ± 0.26	1.29 ± 0.25	ND	ND

Mean value.
^bStandard deviation.
ND: non detected.