Table 3

tail	Reheated middle	head	tail	Fried middle	head	tail	Raw middle	head	Fatty acids
31.74±0.03a	31.83±0.16a	31.76±0.05a	30.62±0.08b	31.35±0.69a	32.14±0.18a	26.97±0.43c	27.49±0.42b	28.06±0.02b	C16:0
21.51±0.06a	20.91±0.26b	20.70±0.14b	20.19±0.05b	20.24±0.34b	20.17±0.07c	21.73±0.07a	21.86±0.02a	21.95±0.12a	C16:1
2.34±0.04a	2.32±0.07a	2.27±0.05a	1.85±0.01b	1.75±0.00b	1.65±0.02b	1.04±0.11c	1.03±0.08c	1.16±0.08c	C17:0
0.87±0.01c	1.04±0.12b	1.15±0.11b	1.22±0.11b	1.19±0.02b	1.07±0.03b	1.81±0.01a	1.77±0.04a	1.65±0.08a	C17:1
27.71±0.02a	27.35±0.04a	26.98±0.26a	28.12±0.10a	27.26±0.46a	26.67±0.24a	22.25±0.33b	23.13±0.21b	24.15±0.40b	C18:0
2.16±0.01c	2.56±0.12b	2.68±0.06c	3.76±0.04b	3.67±0.14a	3.47±0.01b	4.22±0.01a	4.18±0.17a	4.21±0.07a	C18:1
2.15±0.00c	2.15±0.03b	2.25±0.04b	2.31±0.03b	2.09±0.06b	2.12±0.01b	3.28±0.04a	3.13±0.02a	2.65±0.08a	C18:2
1.03±0.01c	1.06±0.06c	1.15±0.08c	1.21±0.02b	1.39±0.02b	1.43±0.02b	2.75±0.02a	2.49±0.09a	2.37±0.06a	C18:3
0.20±0.00b	0.21±0.01b	0.25±0.01b	0.29±0.00b	0.31±0.05b	0.32±0.02b	0.87±0.09a	0.72±0.08a	0.60±0.04a	C18:4
1.40±0.04a	1.26±0.14a	1.11±0.06a	0.79±0.01b	0.80±0.00b	0.83±0.04b	0.47±0.01c	0.53±0.02b	0.69±0.04b	C20:0
0.52±0.01c	0.65±0.03b	0.65±0.13b	0.76±0.03b	0.72±0.00b	0.67±0.00b	1.27±0.01a	1.17±0.03a	1.10±0.04a	C20:1
0.24±0.00b	0.25±0.01b	0.29±0.01b	0.31±0.03b	0.27±0.00b	0.24±0.01b	0.84±0.01a	0.71±0.02a	0.56±0.05a	C20:2
2.93±0.06b	3.13±0.12b	3.20±0.08c	3.19±0.11b	3.36±0.00b	3.47±0.01b	5.09±0.02a	4.943±0.15a	4.83±0.03a	C20:3
1.43±0.00a	1.44±0.03a	1.46±0.05a	1.19±0.02b	1.14±0.05b	1.06±0.06b	0.10±0.01c	0.09±0.00c	0.05±0.03c	C22:0
0.31±0.03b	0.30±0.00a	0.33±0.04c	0.36±0.01b	0.42±0.13a	0.46±0.03b	0.87±0.00a	0.74±0.14a	0.58±0.01a	C22:1
1.72±0.00c	1.72±0.01c	1.84±0.09b	2.04±0.00b	1.98±0.01b	2.10±0.01b	3.00±0.04a	2.73±0.01a	2.54±0.07a	C20:5
1.76±0.11b	1.83±0.01b	1.94±0.04c	1.83±0.02b	2.07±0.18b	2.15±0.06b	3.46±0.03a	3.31±0.06a	2.89±0.05a	C22:6

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 3: Fatty acid composition (g/100 g of total fatty acids) of raw, fried and fried-refrigerated stored-reheated fillets of kutum.