## 3 Results and Discussions
### Evaluation of the Nutrient Content of the Analyzed Fish Dishes
#### 3.1.3 Evaluation of Water-Soluble and Fat-Soluble Vitamin Content
Thus, for products made in the SV system, the real retention of vitamin PP reported to the content of the non-thermally treated preparation is 61.49%, compared to the retention determined for the sample thermally treated with microwaves (A3 \(-\) TR = 40.74%), respectively with the one thermally treated by convective baking (A2 \(-\) TR = 39.21%). In the case of products made in the cook-chill and cook-freeze systems, the real retentions were approximately 20%. Temperature, light, and contact with oxygen negatively influence the retention of retinol in the analyzed culinary preparations. Vitamin A undergoes oxidative decomposition under the influence of light, due to the cleavage of the double bond in the cycle and thus, the opening of the \(\beta\)-ionic cycle. Not only retinol in preparations is affected by processing (temperature, light) but also caroten. It undergoes an isomerization process, the trans form passing into the cis form with a reduction in vitamin activity. However, from the analysis of the results, it is found that microwave treatment is less protective of vitamin A (A3 \(-\) TR = 30.20%). In the case of the sous vide system, the real retention is 62.24% and in the case of the CC-CS system it is 37.89%). In the case of products made in the cook-chill and cook-freeze systems, the real retentions were approximately 30%. From the data analysis, significant losses of \(\alpha\)-tocopherol were found as compared to the content of the control samples (A0). It was found that the most protective system is the S-V (A1 \(-\) TR = 51.61%), followed by the CC-CS (A2 \(-\) TR = 43.33%) and the Mw-CS (A3 \(-\) TR = 35.95%). In the case of the CC-CF, also influenced by the storage duration (20 days), the real retention of \(\alpha\)-tocopherol is approximately 20%. It was observed that the \(\alpha\)-tocopherol content was affected by the catering processing compared to the raw sample (A0), with the true retentions being significantly different (\(p<0.05\)) and influenced by the type of heat treatment. Thus, the most protective catering system was found to be the sous vide treatment (A1, TR = 51.61%). No significant difference (\(p>0.05\)) was observed for samples A2 (CC-CS, TR = 43.33%), A3 (Mw-CS, TR = 35.95%), and A4 (CC-CC, TR = 36.65%). It was also observed that the real retention for A5 (CC-CF, TR = 21.17) was significantly different from the other heat-treated samples, being influenced by the long storage time (\(p<0.05\)). A similar study conducted on the effect of traditional and microwave heat treatment on nutrient retention in some traditional Oceanian culinary preparations (based on chicken, lamb, fish, tapioca and palusami) carried out by [PERSON] & [PERSON] [58], shows a retinol retention of 91% in microwaved products and 20% in products cooked traditionally in clay pots, a niacin retention of 95% in microwaved products and 63% in traditionally heat treated products. Other studies, conducted by [PERSON] [59] and [PERSON] et al. [60], also argue for a higher retention of micronutrients in microwaved culinary preparations compared to conventionally cooked preparations.