Table 6. Fatty acid profiles of dry-cured ham as affected by the packaging method during storage

Items	Storage (d)	Composition (%)			PSE
Items	Storage (d)	AP	VP	MAP	PSE
C14:0(myristic acid)	0	1.52^aB	1.43^bB	1.00^cB	0.08
C14:0(myristic acid)	84	1.73^aA	1.53^bA	1.56^bA	0.03
C16:0(palmitic acid)	0	15.11^B	16.25^B	15.79^B	0.17
C16:0(palmitic acid)	84	19.90^A	19.57^A	19.08^A	0.12
C16:1n7(palmitoleic acid)	0	9.59^aA	9.56^aA	7.92^bA	0.28
C16:1n7(palmitoleic acid)	84	7.17^B	6.71^B	6.94^B	0.07
C18:0(stearic acid)	0	4.84^cB	5.80^bB	6.07^aB	0.19
C18:0(stearic acid)	84	6.94^abA	6.30^bA	6.95^aA	0.11
C18:1n9(oleic acid)	0	39.72^aB	36.04^bB	34.64^cB	0.76
C18:1n9(oleic acid)	84	42.37^A	41.13^A	42.64^A	0.23
C18:2n6(linoleic acid)	0	24.67^cA	26.11^bA	28.91^aA	0.62
C18:2n6(linoleic acid)	84	20.52^B	21.96^B	19.80^B	0.32
C18:3n3(linolenic acid)	0	0.84^bA	1.25^aA	0.87^bA	0.07
C18:3n3(linolenic acid)	84	0.42^bB	0.65^aB	0.50^bB	0.03
C20:4n6(arachidonic acid)	0	3.71^bA	3.56^bA	4.81^aA	0.20
C20:4n6(arachidonic acid)	84	0.95^bB	2.15^aB	2.54^aB	0.24
SFA	0	21.48^B	23.48^B	22.86^B	0.30
SFA	84	28.57^A	27.41^A	27.58^A	0.18
UFA	0	78.52^A	76.52^A	77.14^A	0.30
UFA	84	71.43^B	72.59^B	72.42^B	0.18
n3	0	0.84^A	1.25^A	0.87^A	0.07
n3	84	0.42^B	0.65^B	0.50^B	0.07
n6	0	28.38^A	29.66^A	33.72^A	0.81
n6	84	21.47^B	24.11^B	22.34^B	0.39

Data are mean and pooled standard errors (PSE).
Means within a column with different superscripts differ significantly (p<0.05).
Means within a row with different superscripts differ significantly (p<0.05).
AP, aerobic packaging; VP, vacuum packaging; MAP, modified atmosphere packaging; SFA, saturated fatty acid; UFA, unsaturated fatty acid.