Effects of Different Treatments on the Quality and Safety of Crayfish (Astacus leptodactylus)

Table 2

Fatty acids profile of crayfish samples after application of different killing methods.

Fatty acids (%)		B1	B2	B3	B4	Sum	Mean ± SD
C14:0	Myristic acid	1.12	10.63	3.35	0.86	15.96
C16:0	Palmitic acid	17.55	34.56	20.67	16.01	88.79
C16:1	Palmitoleic acid	5.53	2.30	3.91	5.63	17.37
C17:0	Heptadecanoic acid	1.10	1.28	1.06	1.03	4.47
C17:1	c-10 Heptadecanoic acid	0.81	ND	ND	1.17	1.98
C18:0	Stearic acid	8.83	17.17	11.35	6.98	44.33
C18:1n9	Elaidic acid	15.02	14.08	14.58	13.44	57.12
C18:1n9	Oleic acid	5.40	1.72	4.37	4.07	15.56
C18:2n6	Linoleic acid	5.54	3.50	4.57	6.56	20.17
C20:1	c-11 Eicosenoic acid	4.36	1.25	3.28	2.02	10.91
C20:2	c-11 14-Eicosadienoic acid	1.31	ND	0.98	1.99	4.28
C22:1n9	Erucic acid	8.46	2.15	6.60	11.85	29.06
C24:0	Lignoceric acid	18.06	6.11	16.91	16.27	57.35
C24:1	Nervonic acid	ND	ND	ND	0.7	0.7	—
C22:6n3	Docosahexaenoic acid	ND	1.16	3.79	3.92	8.87

ND, not detected.