Research Article
Shelf Life and Quality Study of Minced Tilapia with Nori and Hijiki Seaweeds as Natural Additives
Table 3
Fatty acids in the minced tilapia (g/100 g).
| Fatty acids | Treatments of minced (g/100 g) | T1 | T2 | T3 | T4 | T5 | T6 |
| C4 | 0.28 | 0.21 | 0.30 | 0.00 | 0.00 | 0.00 | C14:0 | 0.21 | 0.24 | 0.18 | 0.28 | 0.29 | 0.27 | C15:0 | 0.00 | 0.01 | 0.01 | 0.02 | 0.01 | 0.01 | C16:0 | 1.49 | 1.73 | 1.54 | 2.04 | 2.10 | 2.02 | C17:0 | 0.01 | 0.02 | 0.02 | 0.02 | 0.02 | 0.02 | C18:0 | 0.51 | 0.46 | 0.69 | 0.57 | 0.57 | 0.52 | C20:0 | 0.00 | 0.02 | 0.01 | 0.02 | 0.02 | 0.02 |
| Total saturated fatty acids | 2.50 | 2.72 | 2.77 | 2.96 | 3.02 | 2.87 |
| C16:1 | 0.26 | 0.35 | 0.25 | 0.37 | 0.35 | 0.34 | C18:1n9c | 1.46 | 2.02 | 1.53 | 2.09 | 1.97 | 1.93 | C20:1 | 0.07 | 0.11 | 0.08 | 0.00 | 0.00 | 0.00 | C22:1n9 | 0.00 | 0.02 | 0.01 | 0.00 | 0.01 | 0.00 |
| Total monounsaturated fatty acids | 1.79 | 2.51 | 1.88 | 2.47 | 2.34 | 2.28 |
| C18:2n6c | 0.47 | 0.77 | 0.53 | 0.20 | 0.18 | 0.19 | C18:3n3 | 0.02 | 0.05 | 0.03 | 0.16 | 0.14 | 0.14 |
| Total polyunsaturated fatty acids | 0.49 | 0.85 | 0.59 | 0.37 | 0.32 | 0.33 |
| Trans fat | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
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T1: without antioxidant; T2: BHT: 100 µg/g; T3: Nori: 25 µg GAE*/g; T4: Nori: 50 µg GAE*/g; T5: Hijiki: 25 µg GAE*/g; T6: Hijiki: 50 µg GAE*/g. *GAE: gallic acid equivalents based in the phenolic compounds.
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