Table 8. Fatty acid composition (%) of 7 d frozen/thawed meats marinated with phosphate and phosphate alternatives

Fatty acid	Treatments						SEM¹⁾	p-value
Fatty acid	Control (–)	Control (+)	PJ	OS	N-OS	YLE	SEM¹⁾	p-value
14:0	0.71^ab	0.76^ab	0.67^b	0.70^ab	0.77^a	0.76^ab	0.021	0.022
16:0	21.39	21.68	20.79	20.82	21.62	21.15	0.201	0.030
16:1	4.01^ab	4.09^a	3.39^b	3.45^ab	3.95^ab	3.71^ab	0.146	0.019
18:0	8.62^ab	7.95^b	9.14^a	8.80^a	7.98^b	8.36^ab	0.188	0.005
18:1	36.53	35.18	34.24	35.02	35.67	34.93	0.578	0.189
18:2	17.31^b	18.57^a	17.56^b	17.98^ab	18.79^a	18.91^a	0.231	0.001
18:3	0.46^ab	0.49^a	0.50^a	0.49^a	0.42^b	0.45^ab	0.012	0.004
20:2	0.55^b	0.64^ab	0.69^a	0.68^a	0.56^b	0.53^b	0.031	0.009
20:3	1.25^ab	1.34^ab	1.50^a	1.47^a	1.16^b	1.26^ab	0.060	0.012
20:4	4.04	4.15	5.29	4.75	4.07	4.59	0.295	0.068
20:5	0.24	0.25	0.28	0.25	0.23	0.23	0.016	0.279
22:6	0.34^b	0.34^b	0.50^a	0.44^ab	0.37^b	0.36^b	0.025	0.003
24:1	1.11^c	1.16^bc	1.39^a	1.35^ab	1.15^bc	1.25^abc	0.052	0.010
Total FA	96.54	96.59	95.94	96.18	96.73	96.48	0.229	0.230
SFA	30.72	30.39	30.60	30.32	30.38	30.27	0.177	0.466
UFA	65.82	66.20	65.35	65.86	66.35	66.21	0.301	0.264
MUFA	41.65	40.43	39.03	39.82	40.76	39.89	0.673	0.189
PUFA	24.18	25.77	26.31	26.05	25.59	26.32	0.470	0.060
UFA/SFA	2.14	2.18	2.14	2.17	2.18	2.19	0.021	0.396
n-6	21.89^b	23.35^ab	23.54^ab	23.40^ab	23.41^ab	24.03^a	0.408	0.049
n-3	2.29^bc	2.42^abc	2.77^a	2.65^ab	2.17^c	2.29^bc	0.098	0.007
n-6/n-3	9.57^ab	9.69^ab	8.53^b	8.88^b	10.80^a	10.47^a	0.309	0.002

DFA: desirable fatty acids (C18: 0+UFA).
SEM (n=36).
Mean values with different superscript letters within the same row differ significantly (p<0.05).
Control (–), no phosphate; Control (+), 0.3% sodium tripolyphosphate; PJ, 0.3% prune juice; OS, 0.3% oyster shell; N-OS, 0.3% nano-oyster shell; YLE, 0.3% yeast and lemon extract; FA, fatty acid; SFA, saturated fatty acid; UFA, unsaturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.