Table 2. Fatty acid composition of dried skipjack tuna roe obtained by three drying methods

Fatty acid	Content (% of total fatty acid)
Fatty acid	I	I-HD	I-VD	I-FD	M	M-HD	M-VD	M-FD
C14.0	1.62 ± 0.15^abcd	1.72 ± 0.08^a	1.49 ± 0.03^d	1.52 ± 0.04^cd	1.60 ± 0.06^abcd	1.57 ± 0.05^bcd	1.69 ± 0.03^ab	1.65 ± 0.04^abc
C16.0 (Palmitic acid)	27.06 ± 1.19^b	31.13 ± 1.11^a	28.80 ± 2.34^ab	32.44 ± 1.18^a	29.24 ± 3.97^ab	31.82 ± 1.10^a	29.19 ± 2.04^ab	31.45 ± 2.04^a
C18.0	7.22 ± 0.27^b	8.73 ± 0.81^a	7.85 ± 0.66^ab	8.17 ± 0.50^ab	7.67 ± 1.32^ab	8.55 ± 0.38^ab	8.41 ± 0.29^ab	9.01 ± 0.69^a
SFA	35.90	41.57	38.15	42.13	38.51	41.94	39.28	42.12
C16.1n7 (Palmitoleic acid)	3.72 ± 0.33^b	3.84 ± 0.18^b	4.12 ± 0.15^ab	4.35 ± 0.14^a	3.88 ± 0.30^b	4.08 ± 0.15^ab	3.79 ± 0.09^b	3.81 ± 0.18^b
C18.1n9 (Oleic acid)	11.55 ± 0.27^d	13.67 ± 0.58^bc	15.15 ± 0.83^ab	16.33 ± 0.17	13.24 ± 1.06^c	14.50 ± 0.58^bc	14.78 ± 1.16^bc	15.16 ± 1.25^ab
C18.1n7^ns	4.96 ± 5.24	1.97 ± 0.16	2.18 ± 0.28	2.05 ± 0.02	1.81 ± 0.19	1.97 ± 0.08	2.09 ± 0.20	2.05 ± 0.18
C20.1n9	0.37 ± 0.10^ab	0.39 ± 0.03^ab	0.37 ± 0.01^ab	0.38 ± 0.00^ab	0.35 ± 0.04^b	0.36 ± 0.02^b	0.47 ± 0.05^a	0.47 ± 0.09^a
MUFA	20.60	19.87	21.83	23.11	19.28	20.90	21.13	21.50
C16.2n4^ns	0.87 ± 0.12	0.70 ± 0.34	0.90 ± 0.07	0.80 ± 0.01	0.75 ± 0.02	0.82 ± 0.05	1.01 ± 0.17	0.99 ± 0.17
C163n4	0.51 ± 0.01^abc	0.50 ± 0.02^bc	0.56 ± 0.03^ab	0.51 ± 0.02^abc	0.48 ± 0.05^c	0.56 ± 0.03^ab	0.58 ± 0.05^a	0.56 ± 0.07^ab
C16:4n1	0.80 ± 0.15^a	0.17 ± 0.29^b	0.40 ± 0.35^ab	0.15 ± 0.25^b	0.16 ± 0.14^b	0.01 ± 0.00^b	0.39 ± 036^ab	0.39 ± 0.38^ab
C18.2n6	1.03 ± 0.07^ab	1.04 ± 0.04^ab	1.04 ± 0.10^ab	0.94 ± 0.02^b	1.09 ± 0.09^a	1.02 ± 0.05^ab	1.13 ± 0.06^a	1.07 ± 0.07^ab
C183n3^ns	0.24 ± 0.06	0.13 ± 0.12	0.24 ± 0.04	0.20 ± 0.01	0.19 ± 0.16	0.08 ± 0.14	0.15 ± 0.13	0.15 ± 0.13
C18:3n4	0.28 ± 0.03^b	0.26 ± 0.01^b	0.25 ± 0.01^b	0.23 ± 0.01^b	0.30 ± 0.02^ab	0.27 ± 0.01^b	0.35 ± 0.10^a	0.27 ± 0.01^b
C18.4n3^ns	0.68 ± 0.18	0.72 ± 0.48	0.44 ± 0.06	0.35 ± 0.05	0.59 ± 0.29	1.26 ± 0.93	0.90 ± 0.71	0.78 ± 0.59
C20.4n6	2.83 ± 0.28^ab	2.76 ± 0.15^ab	2.81 ± 0.11^ab	2.32 ± 0.07^ab	2.82 ± 0.24^ab	1.79 ± 1.55^b	3.03 ± 0.11^a	2.53 ± 0.12^ab
C20.4n3	0.49 ± 0.04^ab	0.46 ± 0.02^bc	0.44 ± 0.03^bt	0.38 ± 0.01'	0.57 ± 0.14^a	0.45 ± 0.01^bc	0.41 ± 0.01^bc	0.41 ± 0.04^bc
C205n3 (EPA)	5.40 ± 0.70^ab	4.96 ± 0.35^bcd	4.87 ± 0.26^bcd	4.32 ± 0.23^d	5.71 ± 0.54^a	4.76 ± 0.20^bcd	5.14 ± 0.08^abc	4.62 ± 0.19^cd
C225n3	1.10 ± 0.11^a	1.11 ± 0.05^a	1.05 ± 0.04^a	0.92 ± 0.03^b	1.16 ± 0.13^a	1.12 ± 0.04^a	1.14 ± 0.07^a	1.13 ± 0.05^a
C22.6n3 (DHA)	29.26 ± 2.79^a	25.75 ± 1.47^bcd	27.02 ± 1.37^abt	23.64 ± 0.92^d	28.38 ± 2.47^ab	25.02 ± 1.08^cd	25.36 ± 0.84^bcd	23.49 ± 0.92^d
PUFA	43.50	38.56	40.02	34.76	42.21	37.16	39.59	36.38
n-3	37.18	33.13	34.08	29.81	36.60	32.69	33.10	30.58
n-6	3.86	3.80	3.84	3.26	3.91	2.82	4.16	3.59
n-9	11.92	14.06	15.53	16.71	13.60	14.86	15.25	15.63

Values are presented as mean ± SD (n = 3), dry weight basis.
Different lowercase letters in the same row indicate significant difference.
I, raw immature roe (yellow); M, raw mature roe (red); I-HD, immature roe dried by hot air oven; I-VD, immature roe dried by vacuum oven; I-FD, immature roe dried by freeze dryer; M-HD, mature roe dried by hot air oven; M-VD, mature roe dried by vacuum oven; M-FD, mature roe dried by freeze dryer; SFA, sum saturated fatty acids; MUFA, sum monounsaturated fatty acid; EPA, eicosapentaenoic acid; DHA, docosahexaenoic acid; PUFA, sum polyunsaturated fatty acid.