Table 4. Fat and fatty acid composition of cooked pork sausages containing two different percentages of purple sweet potato combined with nitrite

	Treatments¹⁾
	CON	CON1	PP1	PP2	SP1	SP2
Fat	8.84 ± 0.51	8.77 ± 0.54	8.41 ± 0.37	8.53 ± 0.35	8.23 ± 0.37	8.45 ± 0.27
Capric acid (C10:0)	0.07 ± 0.00	0.07 ± 0.00	0.07 ± 0.00	0.07 ± 0.00	0.07 ± 0.00	0.07 ± 0.00
Lauric acid (C12:0)	0.09 ± 0.01	0.09 ± 0.00	0.09 ± 0.00	0.09 ± 0.01	0.09 ± 0.00	0.10 ± 0.01
Myristic acid (C14:0)	1.69 ± 0.01^A	1.62 ± 0.01^C	1.57 ± 0.01^D	1.59 ± 0.00^D	1.65 ± 0.01^B	1.59 ± 0.03^D
pentadecanoic acid (C15:0)	0.09 ± 0.00^A	0.09 ± 0.00^A	0.08 ± 0.00^C	0.08 ± 0.01^BC	0.09 ± 0.01^AB	0.08 ± 0.00^C
palmitic acid (C16:0)	23.93 ± 0.06^A	22.76 ± 0.09^D	22.68 ± 0.10^D	22.62 ± 0.01^D	23.71 ± 0.03^B	23.30 ± 0.19^C
Palmitoleic acid (C16:1)	2.86 ± 0.01^A	2.81 ± 0.01^B	2.63 ± 0.02^F	2.77 ± 0.01^C	2.71 ± 0.01^D	2.68 ± 0.02^E
Magaric acid (C17:0)	0.43 ± 0.00^C	0.43 ± 0.01^C	0.45 ± 0.01^B	0.42 ± 0.00^D	0.47 ± 0.00^A	0.47 ± 0.00^A
Magaolic acid (C17:1)	0.48 ± 0.00^B	0.48 ± 0.01^B	0.48 ± 0.01^B	0.48 ± 0.01^B	0.50 ± 0.01^A	0.51 ± 0.01^A
Stearic acid (C18:0)	10.96 ± 0.05^B	10.40 ± 0.02^C	11.00 ± 0.14^B	10.34 ± 0.04^C	11.45 ± 0.09^A	11.38 ± 0.11^A
Oleic acid (C18:1)	48.21 ± 0.06^B	47.49 ± 0.17^D	47.46 ± 0.16^D	47.55 ± 0.05^D	47.93 ± 0.08^C	48.56 ± 0.16^A
Linoleic acid (C18:2, n-6)	9.36 ± 0.08^C	11.61 ± 0.23^A	11.33 ± 0.21^B	11.77 ± 0.02^A	9.52 ± 0.05^C	9.43 ± 0.10^C
Linolenic acid (C18:3, n-3)	0.42 ± 0.01^C	0.64 ± 0.03^A	0.61 ± 0.03^B	0.65 ± 0.01^A	0.42 ± 0.01^C	0.41 ± 0.01^C
Arachidic acid (C20:0)	0.16 ± 0.01^A	0.15 ± 0.00^B	0.16 ± 0.01^A	0.15 ± 0.00^B	0.16 ± 0.01^A	0.17 ± 0.00^A
Eicosenoic acid (C20:1)	1.04 ± 0.01^B	0.96 ± 0.02^E	0.99 ± 0.01^D	0.98 ± 0.00^D	1.03 ± 0.01^C	1.06 ± 0.01^A
Eicosatrienoic acid (C20:4, n-6)	0.19 ± 0.01^B	0.40 ± 0.05^A	0.40 ± 0.05^A	0.42 ± 0.01^A	0.20 ± 0.01^B	0.20 ± 0.01^B
SFA	37.43 ± 0.10^AB	35.61 ± 0.11^D	36.10 ± 0.24^C	35.37 ± 0.04^D	37.69 ± 0.12^A	37.16 ± 0.26^B
MUFA	52.60 ± 0.06^A	51.75 ± 0.20^C	51.56 ± 0.19^C	51.78 ± 0.06^C	52.17 ± 0.08^B	52.81 ± 0.17^A
PUFA	9.97 ± 0.09^C	12.65 ± 0.30^AB	12.34 ± 0.28^B	12.84 ± 0.02^A	10.14 ± 0.06^C	10.03 ± 0.11^C
EFA	9.97 ± 0.09^C	12.65 ± 0.30^AB	12.34 ± 0.28^B	12.84 ± 0.02^A	10.14 ± 0.06^C	10.03 ± 0.11^C
UFA	62.57 ± 0.10^CD	64.39 ± 0.11^A	63.90 ± 0.24^B	64.63 ± 0.04^A	62.31 ± 0.12^D	62.84 ± 0.26^C
UFA/SFA	1.67 ± 0.01^CD	1.81 ± 0.01^A	1.77 ± 0.02^B	1.83 ± 0.01^A	1.65 ± 0.01^D	1.69 ± 0.02^C
EFA/UFA	0.16 ± 0.00^C	0.20 ± 0.01^AB	0.19 ± 0.01^B	0.20 ± 0.00^A	0.16 ± 0.00^C	0.16 ± 0.00^C
n-3	0.42 ± 0.01^C	0.64 ± 0.03^A	0.61 ± 0.03^B	0.65 ± 0.01^A	0.42 ± 0.01^C	0.41 ± 0.01^C
n-6	9.55 ± 0.08^C	12.01 ± 0.28^AB	11.73 ± 0.26^B	12.19 ± 0.02^A	9.72 ± 0.06^C	9.62 ± 0.10^C
n-6/n-3	22.61 ± 0.24^B	18.89 ± 0.43^D	19.46 ± 0.42^C	18.76 ± 0.20^D	23.38 ± 0.31^A	23.74 ± 0.20^A

Treatments: CON (control),= 0.014% sodium nitrite, CON1 (control1), no sodium nitrite and purple-fleshed sweet potato powder combination; PP1, no sodium nitrite and 0.5% purple-fleshed sweet potato powder; PP2, no sodium nitrite and 1% purple-fleshed sweet potato powder; SP1, 0.011% sodium nitrite and 0.5% purple-fleshed sweet potato powder combination; SP2, 0.011% sodium nitrite and 1% purple-fleshed sweet potato powder combination.
Means in the same column within the same aging period with different letters are significantly different (p < 0.05).
SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; EFA, essential fatty acids; UFA, unsaturated fatty acids.