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).