Fig. 3 | Scientific Reports

Fig. 3

From: Ultrasonic processing in rabbit leg braising advances microstructure, water retention, and flavor development

Fig. 3

Quantification of lipid oxidation and fatty acid compositions. (a) The thiobarbituric acid reactive substance (TBARS) value. (b) The fatty acid composition. Fatty acids were extracted with solvents, derivatized into fatty acid methyl esters in boron fluoride methanol and quantified via GC–MS. SFA, total saturated fatty acids. MUFA, total monounsaturated fatty acids. PUFA, total polyunsaturated fatty acids. Mean ± SD, 3 biological replicates. One-way ANOVA test, p < 0.01. Different italic letters above the bars indicate significant differences.

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