Changes in Fat Content of Blue Round Scad Processed with Red Vinasse During Storage As can be seen from Table 2 , the fat content of blue round scad samples showed a decreasing trend during the whole storage process ( p < 0.05), and the fat content in samples from the experimental group (EG) of blue round scad processed with red vinasse was higher than that in samples from the control group (CG) of blue round scad not processed with red vinasse.
At 4 °C, the pH value of blue round scad samples showed an overall rising trend, while at 25 °C and 37 °C, the pH value showed a trend of first decreasing and then increasing, and the pH of CG samples was significantly higher than that of EG samples during the whole storage period ( p < 0.05).
In EG, 1 (C18:2n-6), 3 (C18:3n-3) and 6 (C20:3n-3) were closer to SFA + MUFA and had less relative content than other PUFAs, which had little effect on the nutritional composition of fatty acids during storage, and the content showed a significant trend of increase.