Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste

Table 4

Effect of the cooking oil type on fatty acid composition of the beef sausages fortified with edible meat waste.

Parameters	Sausage type (S)			Cooking oil type (O)		SEM	value
	T1	T2	T3	Olive	Sunflower		O	S
Saturated fatty acid (SFA)
Lauric	0.01^a	0.03^b	0.00^c	0.02	0.01	0.003	0.37	<0.01	0.599
Myristic	3.59^b	3.74^a	2.60^c	3.37	3.27	0.031	0.01	<0.01	0.176
Pentadecylic	0.38^a	0.38^a	0.37^a	0.38	0.38	0.006	0.52	0.65	0.537
Palmitic	30.03^b	31.12^a	26.48^c	29.45	28.96	0.158	0.04	<0.01	0.993
Margaric	1.01^b	0.94^c	1.19^a	1.05	1.05	0.011	0.80	<0.01	0.738
Stearic acid	20.42^b	20.94^a	18.90^c	20.07	20.11	0.159	0.87	<0.01	0.562
Arachidic	0.12b	0.13^a	0.11^c	0.11	0.12	0.002	0.02	<0.01	0.542
Total SFA	55.67^b	57.69^a	49.16^c	54.58	54.02	0.280	0.167	<0.01	0.931
Monounsaturated fatty acids (MUFA)
Myristoleic	0.71^b	0.66^b	0.02^a	0.63	0.59	0.015	0.08	<0.01	0.810
Palmitoleic	3.26^a	3.25^a	2.58^b	3.09	2.96	0.044	0.04	<0.01	0.441
Heptadecenoic	0.67^b	0.57^c	0.68^a	0.65	0.63	0.007	0.16	<0.01	0.144
Vaccenic	0.26^b	0.20^c	0.48^a	0.32	0.31	0.010	0.88	<0.01	0.600
Oleic	36.99^b	34.34^c	39.35^a	37.18	36.61	0.258	0.12	<0.01	0.514
Erucic	0.02^b	0.05^a	0.18^c	0.08	0.09	0.005	0.22	<0.01	0.763
Total MUFA	42.08^b	39.31^c	44.16^a	42.21	41.49	0.295	0.093	<0.01	0.445
Polyunsaturated fatty acids (PUFA)
Conjugated linoleic acid (CLA)	0.23^a	0.20^a	0.30^b	0.25	0.24	0.010	0.39	<0.01	0.596
Linoleic	1.58^b	2.65^c	4.58^a	2.29	3.57	0.255	<0.01	<0.01	0.241
Linolelaidic	0.01^a	0.01^a	0.01^a	0.01	0.01	0.006	0.60	0.88	0.591
α-Linolenic	0.33^b	0.31^a	0.39^c	0.34	0.34	0.005	0.93	<0.01	0.747
Eicosenoic	0.06^a	0.06^ab	0.04^b	0.05	0.05	0.005	0.74	0.05	0.596
Elaidic	0.13^a	0.19^a	0.39^b	0.22	0.25	0.022	0.43	<0.01	0.441
Phytanic	0.06^a	0.05^b	0.04^c	0.05	0.05	0.001	0.55	<0.01	0.542
Arachidonic	0.09^a	0.13^a	0.62^b	0.28	0.28	0.019	0.80	<0.01	0.595
Nonadecanoic	0.06^a	0.06^a	0.13^b	0.08	0.09	0.003	0.14	<0.01	0.514
Docosapentaenoic	0.00^a	0.00^a	0.11^b	0.03	0.04	0.005	0.54	<0.01	0.691
Total PUFA	2.23^c	3.29^b	6.02^a	3.21	4.49	0.251	0.0012	<0.01	0.248
n-6	1.90^c	2.99^b	5.52^a	2.83	4.10	0.252	0.0012	<0.0001	0.245
n-3	0.33^a	0.31^a	0.51^c	0.38	0.38	0.009	0.717	<0.0001	0.859
PUFA : SFA	0.04^a	0.06^a	0.12^b	0.06	0.09	0.005	0.0019	<0.0001	0.260
PUFA/MUFA	0.05^c	0.09^b	0.14^a	0.08	0.11	0.007	0.0014	<0.0001	0.180
n-6/n-3	5.74^ab	9.94^a	10.98^a	7.16	10.62	0.714	0.002	<0.0001	0.156
Atherogenic index	0.76^b	0.82^a	0.58^c	0.73	0.71	0.008	0.066	<0.0001	0.100
Desaturase index	1.81^b	1.64^c	2.08^a	1.86	1.83	0.02	0.381	<0.0001	0.712

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; SEM: standard error of mean. Significant: ), not significant: . Note: the listed values in the column of olive and sunflower oils in this table are the pooled values of the effect of the oil type on the sausages.