Table 5. Changes of fatty acid compositions (%) of imitation crabsticks during 6 wk of cold storage

Items1)	Storage weeks	Treatments2)				SE	Level of significance3)
		AP		SH
		SB	DB	SB	DB		SH	BT	SH×BT
SFA	0	13.80	13.90	15.17	15.10	0.64	*
	6	18.13	18.13	20.57	20.57	0.70	**
	SE	1.11	0.51	0.72	0.35
	Storage effect3)	**	**	***	**
UFA	0	86.63	86.07	84.83	84.90	1.17	*
	6	81.87a	79.50b	79.43b	78.50c	0.40	**	**	*
	SE	1.60	0.28	0.67	0.60
	Storage effect3)	**	*	**	***
MUFA	0	19.23	16.57	18.63	17.57	0.59		**
	6	21.17b	20.60c	23.27a	23.37a	0.15	***	*	**
	SE	0.73	0.21	0.35	0.19
	Storage effect3)		**	***	***
PUFA	0	68.40	69.50	66.20	67.30	0.58	**
	6	60.67	58.93	56.13	55.13	0.38	***	**
	SE	0.87	0.16	0.38	0.51
	Storage effect3)	***	**	***	***