International Journal of Food Science

Research Article

Effect of Technological Process on True Retention Rate of Eicosapentaenoic and Docosahexaenoic Acids, Lipid Oxidation and Physical Properties of Canned Smoked Sprat (Sprattus sprattus)

Table 3

Composition of fatty acids (%) in the raw materials (raw fish, smoked fish, and oil) and solid and liquid parts of canned smoked sprat.


	Raw material: fresh/smoked fish					Raw material: frozen/smoked fish
	R	S	O	Sp	Lp	R	S	O	Sp	Lp

C14:0	5.48^d	5.38^d	0.03^a	4.11^c	0.20^b	6.28^d	6.41^d	0.06^a	4.63^c	0.33^b
C15:0	1.09^c	1.07^c	ND	0.86^b	0.03^a	1.37^c	1.41^c	ND	1.05^b	0.05^a
C16:0	23.41^d	22.94^d	5.63^a	19.11^c	6.03^b	22.51^c	22.49^c	6.36^a	17.61^b	6.92^a
C 17 : 0	0.09^ab	0.10^b	TA	0.08^a	TA	0.22^b	0.22^b	TA	0.17^a	TA
C16 : 1	5.51^d	5.58^d	0.25^a	4.62^c	0.39^b	5.49^d	5.61^d	0.10^a	4.02^c	0.34^b
C17 : 1	1.35^c	1.36^c	TA	1.08^b	0.04^a	0.92^c	0.89^c	TA	0.63^b	0.04^a
C18 : 0	2.58^a	2.47^a	4.92^c	3.09^b	4.78^c	2.65^a	2.61^a	4.27^c	3.21^b	4.09^c
C18 : 1	26.61^a	26.67^a	25.32^a	26.16^a	25.06^a	29.54^c	29.18^c	24.99^a	27.77^b	25.35^a
C18 : 2 n-6	3.01^a	3.12^a	62.89^c	16.50^b	61.72^c	4.67^a	4.73^a	63.55^c	22.05^b	61.21^c
C20 : 0	0.34^b	0.35^b	0.30^a	0.32^a	0.31^a	0.23^b	0.23^b	0.15^a	0.21^b	0.15^a
C18 : 3 n-3	2.68^c	2.67^c	TA	2.03^b	0.08^a	2.35^c	2.36^c	TA	1.66^b	0.10^a
C20 : 1	1.33^d	1.39^d	0.15^a	1.09^c	0.21^b	0.86^c	0.86^c	0.25^a	0.69^b	0.27^a
C18 : 4 n-6	2.62^c	2.61^c	ND	2.00^b	0.07^a	1.48^c	1.51^c	ND	1.13^b	0.05^a
C20 : 2 n-6	0.35^b	0.37^c	ND	0.31^a	TA	0.46^c	0.48^c	ND	0.36^b	0.02^a
C22 : 0	ND	ND	0.51^b	0.12^a	0.48b	ND	ND	0.27^b	0.09^a	0.25^b
C22 : 1	0.85^c	0.84^c	TA	0.66^b	0.02^a	0.74^c	0.73^c	TA	0.52^b	0.03^a
C20 : 4 n-6	0.40^c	0.40^c	ND	0.33^b	0.01^a	0.42^c	0.41^c	ND	0.28^b	0.02^a
C20 : 4 n-3	0.29^b	0.29^b	ND	0.24^a	TA	0.35^c	0.36^c	ND	0.27^b	0.01^a
EPA n-3	8.03^c	8.01^c	ND	6.25^b	0.21^a	5.48^c	5.46^c	ND	3.82^b	0.22^a
C24 : 1	0.46^c	0.45^c	ND	0.36^b	0.01^a	1.78^c	1.77^c	ND	1.27^b	0.07^a
C22 : 5 n-3	0.31^b	0.31^b	ND	0.25^a	TA	0.56^c	0.57c	ND	0.41^b	0.02^a
DHA n-3	13.21^c	13.62^c	ND	10.43^b	0.35^a	11.64c	11.71^c	ND	8.15^b	0.46^a
SFA	32.99^c	32.31^c	11.39^a	27.69^b	11.83^a	33.26^d	33.37^d	11.11^a	26.97^c	11.79^b
MUFA	36.11^c	36.29^c	25.72^a	33.97^b	25.73^a	39.33^c	39.04^c	25.34^a	34.90^b	26.10^a
PUFA	30.90^a	31.40^a	62.89^c	38.34^b	62.44^c	27.41^a	27.59^a	63.55^c	38.13^b	62.11^c
n-6	6.38^a	6.50^a	62.89^c	19.14^b	61.80^c	7.03^a	7.13^a	63.55^c	23.82^b	61.30^c
n-3	24.52^c	24.90^c	—	19.20^b	0.64^a	20.38^c	20.46^c	—	14.31^b	0.81^a
n-6/n-3	0.26^a	0.26^a	—	1.00^b	96.56^c	0.34^a	0.35^a	—	1.66^b	75.68^c

R: raw fish; S: smoked fish; O: sunflower oil; Sp: solid parts from canned product (fish); Lp: liquid parts from canned product (oil + water after sterilization); ND: nondetectable; TA: trace amounts; ^{a, b, c}values represented by the same letters in row (for the same parameter: fresh/frozen fish) are not significantly different from each other with .