Optimizing Red Vinasse-Blue Round Scad Processing Using Integrated Dimensionality Reduction and RSM: Effects on Lipid Storage Stability.

During the storage period, the n-6 PUFA/n-3 PUFA ratio of all groups showed an increasing trend with the extension of time ( p < 0.05).

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Effects of Different Processing Methods on Total Fat Content of Red Vinasse-Blue Round Scad As can be seen from Figure 10 , during the refrigeration period at 4 °C, the total fat content of red vinasse-blue round scad by different processing showed an overall trend of decline ( p < 0.05).

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As can be seen from the analysis of Figure 14 , with the extension of storage time, the relative content of PUFA in all groups showed a trend of overall decrease and overall increase of SFA from right to left.

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