Table 4. Fatty acid composition of fresh sausages formulated with different levels of gelled emulsion (GE)

Fatty acids (%) C GE50 GE75 GE100
C14:0 Myristic acid 2.89a±0.07 1.63b±0.01 1.36c±0.02 0.38d±0.00
C14:1 Methyl myristoleate 0.28a±0.03 0.16b±0.02 0.12c±0.01 0.03d±0.01
C15:0 Pentadecanoic acid 0.72a±0.01 0.38b±0.01 0.34c±0.02 0.06d±0.01
C16:0 Palmitic acid 21.82a±0.18 18.89b±0.21 17.43c±0.28 14.08d±0.09
C16:1 Palmitoleic acid 2.52a±0.04 1.66c±0.05 1.93b±0.03 1.14d±0.06
C17:0 Heptadecanoic acid 2.85a±0.05 1.30c±0.01 1.39b±0.02 1.00d±0.04
C18:0 Stearic acid 24.55a±0.05 20.48b±0.03 16.91c±0.01 9.25d±0.04
C18:1+C18:2 Oleic acid+Linoleic acid 41.56d±0.05 53.46c±0.11 55.75b±0.04 69.78a±0.13
C20:0 Arachidic acid 0.81b±0.02 0.88a±0.01 0.68c±0.02 0.66c±0.03
C18:3n6 γ-Linolenic acid 0.06b±0.01 0.05bc±0.01 0.08a±0.01 0.05c±0.01
C18:3n3 Linolenic acid 0.29c±0.01 0.32b±0.01 0.40a±0.01 0.28c±0.01
C20:2 cis-11,14-Eicosanoic acid 1.23c±0.02 0.42d±0.01 2.26b±0.01 2.60a±0.03
C20:3n6 cis-8,11,14-Eicosadienoic acid 0.30c±0.01 0.35b±0.02 0.39a±0.01 0.28c±0.02
C20:4n6 Arachidonic acid 0.32b±0.06 0.47c±0.01 0.76a±0.01 0.56b±0.01
Saturated (SFA) 53.66a±0.26 43.57b±0.25 38.13c±0.29 25.43d±0.06
Polyunsaturated (PUFA) 46.57d±0.07 56.90c±0.21 61.69b±0.08 74.72a±0.19
Data are presented as the mean values of replications±SD.
Means with the different letter in the same column are significantly different (p<0.05).
C, fresh sausages formulated without GE; GE50, fresh sausages formulated with GE as 50% fat replacer; GE75, fresh sausages formulated with GE as 75% fat replacer; GE100, fresh sausages formulated with GE as 100% fat replacer; SFA, saturated fatty acid; PUFA, polyunsaturated fatty acids.