Table 2. Fatty acid composition (%) of squid powder according to streaming and drying conditions

Squid noodle
Condition Control Squid powder
Streaming temp - 100℃
Steaming time - 1-2 min 8-10 min 20-30 min
Drying temp 35℃ 50℃ 65℃ 35℃ 50℃ 65℃ 35℃ 50℃ 65℃ 35℃ 50℃ 65℃
Fatty acid(%) C14:0 0.82 0.75 0.76 0.93 0.68 0.70 0.81 1.04 0.83 0.72 0.84 0.82
C15:0 0.47 0.37 0.37 0.42 0.40 0.49 0.37 0.45 0.44 0.38 0.38 0.44
C16:0 24.86 23.41 23.85 24.72 22.64 22.22 23.89 26.94 24.43 22.09 23.55 24.92
C17:0 1.08 0.89 1.04 1.01 0.00 1.24 0.98 1.06 0.94 1.08 0.89 0.74
C18:0 5.60 6.18 6.68 5.90 6.09 6.50 5.83 6.23 6.21 5.95 5.67 5.72
SFA1) 32.83 31.59 32.70 32.97 29.81 31.16 31.88 35.72 32.85 30.21 31.33 32.65
C18:1n9 1.54 1.65 1.71 1.57 2.02 1.83 1.96 1.87 1.82 1.93 1.58 1.66
C18:1n7 1.04 1.23 1.14 1.28 1.29 1.07 1.61 1.52 1.28 1.46 1.44 1.41
C20:1n11 0.35 0.45 0.38 0.54 0.46 0.43 0.49 0.56 0.50 0.40 0.44 0.44
C20:1n9 5.10 4.57 5.06 4.96 5.16 5.62 4.74 5.04 4.96 4.49 4.73 5.15
MUFA1) 8.04 7.90 8.29 8.34 8.93 8.96 8.80 8.99 8.56 8.28 8.19 8.66
C17:2n8 0.76 0.77 0.82 0.91 1.01 1.13 0.66 0.98 0.89 1.06 0.77 0.81
C20:4n6 2.53 2.28 2.43 2.21 2.70 2.43 0.49 2.42 2.21 2.38 2.42 2.33
C20:3n3 0.42 0.63 0.58 0.32 0.66 0.60 0.00 0.56 0.58 0.56 0.51 0.36
C20:5n3 12.34 12.93 12.48 13.16 13.47 12.50 13.51 0.00 12.84 13.48 13.25 12.99
C22:5n6 0.40 0.47 0.47 0.39 0.55 0.54 0.52 0.54 0.43 0.52 0.40 0.42
C22:5n3 0.35 0.45 0.34 0.45 0.32 0.39 0.44 0.57 0.32 0.47 0.39 0.48
C22:6n3 42.33 42.99 41.89 41.26 42.55 42.28 43.71 50.21 41.33 43.05 42.73 41.30
PUFA1) 59.14 60.51 59.01 58.68 61.26 59.88 59.32 55.29 58.59 61.51 60.48 58.69
Crude lipid (%) 4.51 5.01 5.72 5.18 4.67 4.83 7.29 7.21 6.95 7.16 7.73 7.85
SFA ratio2) 1.48 1.58 1.87 1.71 1.39 1.51 2.32 2.58 2.28 2.16 2.42 2.56
USFA1) ratio3) 3.03 3.43 3.85 3.47 3.28 3.32 4.97 4.63 4.67 5.00 5.31 5.29
1)SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; USFA, unsaturated fatty acid
2)SFA ratio, (SFA×crude lipid)/100
3)USFA ratio, (MUFA+PUFA)×crude lipid/100