Table 7. Change of saturated and unsaturated fatty acid contents (%) of frozen duck breast meat by thawing methods and storage periods
Treatments1 | Saturated fatty acid | Unsaturated fatty acid |
Total | Mono- | Poly- |
1-S | 28.0±0.123 | 72.0±0.12 | 58.6±0.53 | 13.4±0.52 |
1-F | 28.9±0.93 | 71.1±0.93 | 58.6±1.15 | 12.5±0.23 |
3-S | 29.3±0.62 | 70.7±0.62 | 58.2±0.96 | 12.5±0.35 |
3-F | 29.6±0.17 | 70.4±0.17 | 56.8±0.96 | 13.6±0.28 |
6-S | 29.5±0.42 | 70.5±0.42 | 57.4±0.71 | 13.1±0.48 |
6-F | 29.6±0.71 | 70.4±0.71 | 56.9±1.17 | 13.5±0.48 |
12-S | 29.5±0.28 | 70.5±0.28 | 56.7±0.83 | 13.7±0.57 |
12-F | 29.2±0.23 | 70.8±0.23 | 57.4±0.39 | 13.4±0.62 |
Storage period (m) | | | |
1 | 28.5±0.464 | 71.5±0.46 | 58.6±0.56 | 12.9±0.31 |
3 | 29.5±0.31 | 70.5±0.31 | 57.5±0.57 | 13.0±0.31 |
6 | 29.5±0.37 | 70.5±0.37 | 57.1±0.62 | 13.4±0.31 |
12 | 29.4±0.18 | 70.6±0.18 | 57.1±0.44 | 13.5±0.39 |
Thawing | | | | |
Slow | 29.1±0.255 | 70.9±0.25 | 57.7±0.41 | 13.2±0.25 |
Fast | 29.3±0.27 | 70.7±0.27 | 57.4±0.43 | 13.2±0.22 |
P-value2 | | | | |
P × T | NS | NS | NS | NS |
Period | NS | NS | NS | NS |
Thawing | NS | NS | NS | NS |
SD, standard deviation.
1, 3, 6, 12 (mon), storage periods in deep freezer; S (slow), F (fast), thawing methods.
Probability of contrast, NS, No significance, * P<0.05, ** P<0.01.
Values are means±SD of 3 repetitions (3 samples per repetition).
Values are means±SD of 6 repetitions (3 samples per repetition).
Values are means±SD of 12 repetitions (3 samples per repetition).