Table 5. Fatty acids compositions (contents and ratio) of aged pork loin by aging method

Variable	Contents (g/100g)				Percentage (%)
Variable	Wet	Normal	Scoria	LS	Wet	Normal	Scoria	LS
C12:0	0.0028^b	0.0040^ab	0.0051^a	^**	0.15	0.14	0.14	NS
C14:0	0.0275^b	0.0492^a	0.0626^a	^**	1.45^b	1.57^ab	1.64^a	^*
C15:0	0.0012^b	0.0017^a	0.0020^a	^**	0.07	0.06	0.06	NS
C16:0	0.4609^b	0.7965^a	1.0018^a	^**	24.07^b	25.44^a	26.21^a	^***
C16:1	0.0652^b	0.1168^ab	0.1483^a	^**	3.31	3.59	3.89	NS
C17:0	0.0056^b	0.0092^a	0.0113^a	^**	0.30	0.31	0.32	NS
C18:0	0.2466^b	0.4106^a	0.5002^a	^**	13.16	13.47	13.28	NS
C18:1	0.7573^b	1.3195^a	1.6729^a	^**	39.43^b	41.26^ab	42.60^a	^*
C18:2n-6	0.2134^b	0.2647^ab	0.2943^a	^*	11.62^a	9.71^b	8.46^b	^**
C18:3n-3	0.0057	0.0076	0.0085	NS	0.31^a	0.24^ab	0.21^b	^*
C18:3n-6	0.0018	0.0021	0.0023	NS	0.10^a	0.08^b	0.06^b	^***
C20:0	0.0038^b	0.0058^a	0.0072^a	^**	0.20	0.20	0.20	NS
C20:1n-9	0.0147^b	0.0235^a	0.0286^a	^**	0.78	0.76	0.75	NS
C20:2n-6	0.0076^b	0.0096^ab	0.0118^a	^*	0.41	0.34	0.34	NS
C20:3n-3	0.0012^b	0.0020^a	0.0023^a	^**	0.07^a	0.06^ab	0.05^b	^*
C20:3n-6	0.0086	0.0085	0.0093	NS	0.47^a	0.33^b	0.28^b	^***
C20:4n-6	0.0599	0.0514	0.0495	NS	3.39^a	2.08^b	1.44^b	^***
C20:5n-3	0.0014	0.0015	0.0015	NS	0.08	0.07	0.06	NS
C21:0	0.0012	0.0019	0.0021	NS	0.06	0.05	0.05	NS
C22:0	0.0015	0.0011	0.0011	NS	0.08^a	0.04^b	0.03^b	^**
C22:1n-9	0.0072	0.0056	0.0059	NS	0.40^a	0.22^b	0.15^b	^***
C24:1	0.0026	0.0025	0.0022	NS	0.15^a	0.10^b	0.06^c	^***
Total	1.8970^b	3.0921^a	3.8200^a	^**
SFA	0.7506^b	1.2794^a	1.5932^a	^**	39.51^b	41.27^a	41.93^a	^**
UFA	1.1455^b	1.8113^ab	2.2253^a	^**	60.43^a	58.69^b	58.04^b	^**
MUFA	0.8399^b	1.4602^a	1.8424^a	^**	43.67^b	45.63^ab	47.04^a	^*
PUFA	0.3066	0.3525	0.3844	NS	16.82^a	13.10^b	11.03^b	^***

Mean±SD.
Means with different superscripts in the same row significantly differ.
p<0.05;
p<0.01;
p<0.001.
Wet, wet-aging; Normal, dry-aging in normal Korean earthenware; Scoria, dry-aging in Jeju scoria earthenware; LS, level of significance; NS, not significant; SFA, saturated fatty acids; UFA, unsaturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.