Research Article
Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste
Table 3
Fatty acid composition of the raw beef sausage fortified with edible animal waste.
| | Parameter | Sausage type | value | | T1 | T2 | T3 |
| | Saturated fatty acid (SFA) | | Lauric | a | a | b | 0.02 | | Myristic | a | a | b | 0.01 | | Pentadecylic | a | a | a | 0.30 | | Palmitic | b | a | c | 0.01 | | Margaric | b | c | a | 0.01 | | Stearic acid | a | a | b | 0.01 | | Arachidic | a | a | b | 0.01 | | Total SFA | a | a | b | 0.02 | | Monounsaturated fatty acids (MUFA) | | Myristoleic | a | a | b | 0.01 | | Palmitoleic | a | a | b | 0.01 | | Heptadecenoic | b | c | a | 0.001 | | Vaccenic | a | a | b | 0.01 | | Oleic | b | c | a | 0.01 | | Erucic | a | a | b | 0.01 | | Total MUFA | b | c | a | 0.01 | | Polyunsaturated fatty acids (PUFA) | | Conjugated linoleic acid (CLA) | a | a | b | 0.01 | | Linoleic | b | c | a | 0.01 | | Linolelaidic | a | a | b | 0.02 | | α-Linolenic | b | c | a | 0.01 | | Eicosenoic | a | a | a | 0.84 | | Elaidic | a | a | b | 0.01 | | Phytanic | a | a | b | 0.01 | | Arachidonic | a | a | b | 0.01 | | Nonadecanoic | a | a | b | 0.01 | | Docosapentaenoic | a | a | b | 0.01 | | Total PUFA | a | a | b | 0.01 | | n-6 | c | b | a | 0.30 | | n-3 | a | a | b | 0.01 | | PUFA : SFA | a | a | b | 0.01 | | PUFA/MUFA | c | b | a | 0.01 | | n-6/n-3 | c | b | a | 0.01 | | Atherogenic index | b | a | c | 0.01 | | Desaturase index | a | a | b | 0.01 |
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T1: beef sausage containing 30% lean beef and 70% EMW; T2: beef sausage containing 50% lean beef and 50% EMW; T3: beef sausage containing 90% lean beef and 10% EDMW. Significant: , not significant: . Data were presented as . |
