tail Reheated middle head tail Fried middle head tail Raw middle head Fatty acids
64.61±0.13a 64.20±0.12a 63.57±0.37a 62.56±0.02b 62.29±0.18b 62.34±0.10a 50.82±0.01c 52.25±0.68bc 54.09±0.47b ΣSFA
25.36±0.06c 25.45±0.04b 25.51±0.21b 26.28±0.09b 26.23±0.33b 25.84±0.11b 29.90±0.07a 29.74±0.30a 29.48±0.09a ΣMUFA
10.03±0.07c 10.35±0.16bc 10.92±0.16b 11.17±0.09b 11.47±0.15b 11.82±0.02b 19.28±0.06a 18.01±0.38a 16.42±0.38a ΣPUFA
2.39±0.00c 2.40±0.04b 2.54±0.05b 2.62±0.06b 2.37±0.06b 2.36±0.01b 4.12±0.06a 3.83±0.00a 3.21±0.13a Σn-6
7.64±0.07c 7.95±0.21bc 8.38±0.21a 8.55±0.15b 9.10±0.21b 9.46±0.01ab 15.16±0.12a 14.18±0.38bc 13.22±0.25b Σn-3
0.31 0.30 0.30 0.31 0.26 0.25 0.27 0.27 0.24 n-6/n-3
0.05 0.06 0.06 0.07 0.07 0.07 0.13 0.12 0.10 C22:6/C16:0
Values are means and S.D. of triplicate. Means with the same small letter within a row were not significantly different at P<0.05 level for head, middle and tail in different treatments
Table 2: Distribution of fatty acids (g/100 g of total fatty acids) of raw, fried and fried-refrigerated stored-reheated fillets of kutum.