Table 1. Changes of lipid composition and enzyme activity during multiple freeze-thaw cycles

Freeze-thaw cycles		Lipid composition (%)			Enzyme activity
Freeze-thaw cycles		Neutral lipid	Free fatty acids	Phospholipids	Total phospholipase (U/g)	Acid lipase (U/g)	Neutral lipase (U/g)	Lipoxygenase (U/g)
F	F₀	76.59±0.25^Aa	3.20±0.13^Aa	20.21±0.12^Ad	15.54±0.20^Af	11.52±0.85^Af	39.90±0.45^Ae	20.55±0.61^Aa
	F₅₀	76.22±0.20^Aa	3.41±0.12^Aa	20.37±0.32^Ad	19.03±0.07^Bf	17.74±0.74^Be	50.78±0.13^Bg	23.82±0.23^Ba
	F₁₀₀	76.24±0.10^Ab	3.14±0.04^Aa	20.63±0.13^Bf	20.34±0.67^Bf	25.66±0.98^Cd	58.83±0.68^Cf	24.70±0.44^Ba
	F₁₅₀	76.06±0.22^Ab	3.40±0.14^Aa	20.54±0.08^ABg	22.32±0.55^Ce	38.74±0.55^Dd	68.56±1.33^Df	21.83±0.37^Aa
C₁	F₀	76.57±0.51^Aa	3.84±0.15^Aab	19.59±0.37^Bd	14.32±0.27^Aef	7.28±0.34^Ae	17.56±0.29^Ad	23.74±0.34^Ab
	F₅₀	76.19±0.46^Aa	4.40±0.40^ABab	19.41±0.06^Bd	15.98±0.62^ABe	11.19±0.48^Bd	24.20±0.51^Bf	25.98±0.16^ABa
	F₁₀₀	76.00±0.20^Ab	5.29±0.30^BCb	18.70±0.10^Ae	16.12±0.91^ABde	12.93±1.16^BCc	29.09±1.17^Ce	28.78±1.25^Bb
	F₁₅₀	75.49±0.22^Ab	5.62±0.10^Cb	18.89±0.12^Af	18.34±0.76^Bd	15.38±0.99^Cc	32.34±0.54^De	25.31±0.80^Aab
C₂	F₀	75.57±0.58^Aa	4.80±0.32^Ab	19.64±0.27^Cd	13.14±0.06^Ade	5.14±0.22^Ad	13.62±0.49^Ac	27.48±0.75^Ac
	F₅₀	76.99±0.11^Ba	4.80±0.05^Aab	18.22±0.16^Bc	13.74±0.43^ABd	7.69±0.28^Bc	19.67±0.37^Be	29.09±0.20^Ab
	F₁₀₀	76.80±0.11^ABb	5.36±0.31^Ab	17.85±0.19^ABd	13.70±0.14^ABcd	6.42±0.46^ABb	22.21±0.36^Cd	30.42±0.86^Ab
	F₁₅₀	76.45±0.06^ABbc	5.95±0.44^Ab	17.60±0.38^Ae	15.05±0.48^Bc	11.13±0.35^Cb	27.40±0.73^Dd	28.20±1.21^Abc
C₃	F₀	77.40±1.03^Aa	4.77±0.31^Ab	17.83±0.72^Bc	11.85±0.74^Acd	3.36±0.45^Ac	12.72±0.07^Ac	29.48±0.73^Ac
	F₅₀	76.92±1.05^Aa	6.02±0.13^Bb	17.06±0.92^ABb	14.96±0.10^Bde	5.30±0.01^Bb	17.30±0.91^Bd	31.21±0.95^Ab
	F₁₀₀	76.73±0.25^Ab	7.15±0.12^Cc	16.12±0.14^Abc	16.25±0.78^Be	7.07±0.60^Bb	22.53±0.55^Cd	32.33±0.79^Ab
	F₁₅₀	75.93±0.20^Ab	7.48±0.25^Cc	16.60±0.05^ABd	18.53±0.21^Cd	9.29±0.54^Cb	24.96±0.19^Dd	29.52±0.71^Ac
C₄	F₀	76.47±0.13^Aa	6.20±0.36^Ac	17.34±0.24^Bc	10.27±0.57^Ac	2.56±0.16^Abc	9.00±0.01^Ab	33.16±0.42^Ad
	F₅₀	77.37±2.01^Aa	5.89±1.04^Ab	16.75±0.96^ABb	11.82±0.23^ABc	4.66±0.06^Bb	12.65±0.45^Bc	38.20±0.27^Bc
	F₁₀₀	76.69±0.83^Ab	7.17±0.18^Ac	16.15±0.65^ABc	12.90±0.44^BCc	6.53±0.19^Cb	14.32±0.51^Cc	43.48±0.77^Cc
	F₁₅₀	77.19±0.19^Ac	7.40±0.07^Ac	15.42±0.12^Ac	14.45±0.46^Cc	9.25±0.31^Db	18.97±0.08^Dc	36.23±0.80^Bd
C₅	F₀	76.04±0.59^Ba	7.73±0.39^Ad	16.23±0.20^Cb	8.10±0.79^Ab	1.18±0.06^Aab	7.57±0.61^Ab	34.59±0.88^Ade
	F₅₀	74.59±0.19^Aa	9.49±0.05^Bc	15.93±0.24^Cb	9.32±0.43^Ab	2.99±0.14^Ba	8.70±0.90^Ab	38.98±0.08^Bc
	F₁₀₀	74.40±0.06^Aa	9.95±0.00^Bd	15.65±0.05^Bb	9.60±0.58^Ab	4.56±0.30^Cab	10.32±0.45^ABb	45.73±1.00^Cc
	F₁₅₀	74.26±0.00^Aa	11.49±0.00^Cd	14.25±0.00^Ab	11.97±0.11^Bb	5.90±0.05^Da	13.02±0.94^Bb	36.06±1.36^ABd
C₆	F₀	75.80±1.26^Aa	9.47±0.59^Ae	14.73±0.67^Ca	5.51±0.01^Aa	0.88±0.18^Aa	2.32±0.46^Aa	35.89±0.18^Ae
	F₅₀	76.08±0.55^Aa	9.83±0.02^Ac	14.09±0.57^BCa	6.64±0.85^Aa	1.96±0.11^Ba	2.41±0.49^Aa	43.99±1.27^Bd
	F₁₀₀	76.08±0.50^Ab	10.45±0.24^ABd	13.47±0.26^ABa	6.99±0.47^Aa	3.34±0.32^Ca	3.34±0.49^Aa	47.03±1.34^Bc
	F₁₅₀	75.87±0.60^Ab	11.65±0.12^Bd	12.49±0.48^Aa	9.20±0.12^Ba	4.11±0.18^Ca	9.41±0.08^Ba	38.73±0.40^Ad

Results of lipid composition are expressed as % of total lipids.
F represents surimi without freeze-thaw cycle, C₁–C₆ represent surimi with 1–6 freeze-thaw cycles respectively. F₀, F₅₀, F₁₀₀, and F₁₅₀ represent surimi with 0 g/kg, 50 g/kg, 100 g/kg, and 150 g/kg of pork back fat respectively.
Means within pork back fat content with different superscript letters are significantly different (p<0.05).
Means within freeze-thaw cycles with different superscript letters are significantly different (p<0.05).