Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process

Table 2

Fatty acid profiles of giant salamander jerkies as affected by roasting time.

Fatty acids	Content (mg·100 g^−1)
	0 min	20 min	40 min	60 min	80 min
C12:0	0.70 ± 0.00^d	2.23 ± 0.01^a	1.11 ± 0.01^b	0.91 ± 0.01^c	0.90 ± 0.02^c
C13:0	0.70 ± 0.00^d	1.91 ± 0.00^a	0.96 ± 0.02^b	1.00 ± 0.03^b	1.10 ± 0.02^c
C14:0	37.71 ± 0.01^e	122.30 ± 0.11^a	69.89 ± 0.08^b	50.15 ± 0.02^d	58.73 ± 0.03^c
C14:1	2.03 ± 0.02^d	5.96 ± 0.10^a	4.51 ± 0.01^b	2.61 ± 0.01^c	3.21 ± 0.01^c
C15:0	12.22 ± 0.02^e	35.31 ± 0.03^a	21.45 ± 0.01^b	17.18 ± 0.02^d	17.92 ± 0.04^c
C16:0	249.65 ± 0.04^d	642.45 ± 0.57^a	403.38 ± 0.12^b	371.29 ± 0.05^c	368.90 ± 0.09^c
C16:1	204.13 ± 0.02^e	593.66 ± 0.33^a	354.40 ± 0.08^b	272.41 ± 0.30^d	298.22 ± 0.11^c
C17:0	20.21 ± 0.02^e	38.41 ± 0.08^a	30.16 ± 0.04^b	25.67 ± 0.07^d	27.15 ± 0.04^c
C17:1	33.61 ± 0.01^e	86.23 ± 0.05^a	49.26 ± 0.06^b	39.40 ± 0.05^d	41.77 ± 0.09^c
C18:0	113.12 ± 0.03^e	270.40 ± 0.13^a	174.15 ± 0.03^c	180.98 ± 0.08^b	171.12 ± 0.10^d
C18:1n9c	687.31 ± 0.78^d	2112.33 ± 1.70^a	1385.30 ± 1.57^b	1304.53 ± 0.94^c	1308.14 ± 0.70^c
C18:2n6c	194.52 ± 0.12^e	850.07 ± 1.02^a	563.37 ± 0.22^b	461.43 ± 0.16^c	334.49 ± 0.30^d
C20:0	2.20 ± 0.00^d	14.13 ± 0.03^a	9.60 ± 0.07^b	5.62 ± 0.04^c	4.55 ± 0.02^c
C18:3n6	3.23 ± 0.02^d	7.39 ± 0.10^a	5.31 ± 0.05^b	3.48 ± 0.02^c	3.12 ± 0.03^c
C18:3n3	148.60 ± 0.07^e	503.36 ± 0.22^a	257.10 ± 0.30^b	224.56 ± 0.16^d	231.66 ± 0.95^c
C20:1	16.15 ± 0.03^d	52.32 ± 0.10^a	24.79 ± 0.07^b	23.81 ± 0.03^c	24.02 ± 0.06^c
C20:2	11.32 ± 0.01^e	31.51 ± 0.13^a	18.87 ± 0.08^b	14.12 ± 0.02^d	15.81 ± 0.04^c
C20:3n6	23.72 ± 0.04^d	62.53 ± 0.15^a	36.11 ± 0.24^b	34.13 ± 0.04^c	34.10 ± 0.13^c
C20:3n3	18.84 ± 0.03^e	62.72 ± 0.11^a	35.97 ± 0.05^b	25.54 ± 0.30^d	27.61 ± 0.06^c
C22:1n9	201.32 ± 0.10^d	366.21 ± 0.81^a	298.85 ± 0.42^b	270.15 ± 0.63^c	250.66 ± 0.45^c
C20:4n6	4.32 ± 0.02^d	19.23 ± 0.04^a	16.8 ± 0.04^b	11.1 ± 0.03^c	12.9 ± 0.06^c
C22:2	0.71 ± 0.01^d	1.32 ± 0.03^a	1.10 ± 0.02^b	0.86 ± 0.02^c	0.79 ± 0.04^c
C20:5n3(EPA)	229.65 ± 0.47^e	543.21 ± 1.28^a	360.78 ± 1.55^b	307.72 ± 0.13^c	291.3 ± 0.10^d
C24:0	1.22 ± 0.01^c	4.48 ± 0.20^a	4.10 ± 0.11^a	4.02 ± 0.04^a	2.55 ± 0.20^b
C24:1	11.91 ± 0.04^e	17.72 ± 0.13^a	16.25 ± 0.07^c	17.02 ± 0.09^b	15.30 ± 0.03^d
C22:6n3(DHA)	398.68 ± 0.58^e	874.39 ± 2.07^a	594.31 ± 0.82^b	523.9 ± 0.35^c	489.15 ± 0.46^d
SFAs	437.74 ± 0.15^d	1131.26 ± 3.32^a	712.12 ± 4.15^b	660.89 ± 1.67^c	665.08 ± 1.09^c
MUFAs	1156.45 ± 0.13^e	3233.31 ± 5.40^e	2133.24 ± 5.50^e	1929.87 ± 2.72^e	1941.34 ± 2.08^e
PUFAs	1033.00 ± 0.60^e	2954.59 ± 5.45^e	1656.21 ± 4.74^e	1714.19 ± 2.14^e	1567.67 ± 1.26^e
UFAs	2189.45 ± 0.41^e	6187.90 ± 10.85^a	3789.45 ± 10.24^b	3644.06 ± 4.86^c	3509.01 ± 3.34^d

Data were expressed as mean ± standard deviation of three determinations. Different lowercase letters in the same row indicate significant differences (). SFAs: total saturated fatty acids; UFAs: total unsaturated fatty acids; MUFAs: monounsaturated fatty acids; PUFAs: polyunsaturated fatty acids.