Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment

Table 6

Fatty acids composition of raw, superheated steam-treated, and steam oven-treated squid.

Fatty acids		Raw squid (g/100 g)	Superheated steam (g/100 g)	Steam oven (g/100 g)
Myristic acid	C14 : 0	0.01	0.02	0.03
Pentadecanoic acid	C15 : 0	0.00	0.01	0.01
Palmitic acid	C16 : 0	0.23	0.48	0.51
Palmitoleic acid	C16 : 1	0.00	0.01	0.01
Margaric acid	C17 : 0	0.01	0.01	0.01
Stearic acid	C18 : 0	0.03	0.05	0.06
Tricosanoic acid	C23 : 0	0.00	0.00	0.03
		0.28	0.58	0.66
Oleic acid	C18 : 1 n-9c	0.03	0.06	0.05
cis-11-Eicosenoic acid	C20 : 1 n-9	0.03	0.06	0.07
Erucic acid	C22 : 1 n-9	0.01	0.02	0.02
Nervonic acid	C24 : 1 n-9	0.00	0.01	0.01
		0.07	0.15	0.15
Linolelaidic acid	C18 : 2 n-6t	0.00	0.01	0.00
Linoleic acid	C18 : 2 n-6c	0.00	0.01	0.01
cis-11,14-Eicosadienoic acid	C20 : 2 n-6	0.00	0.00	0.01
Arachidonic acid	C20 : 4 n-6	0.01	0.02	0.00
		0.01	0.04	0.02
cis-11,14,17-Eicosatrienoic acid	C20 : 3 n-3	0.00	0.01	0.01
Eicosapentaenoic acid	C20 : 5 n-3	0.19	0.40	0.43
Docosahexaenoic acid	C22 : 6 n-3	0.62	1.26	1.39
		0.81	1.67	1.83
		0.82	1.71	1.85
n-3/n-6		81	41.75	91.5

SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids.