## 3 Results and Discussions
### Evaluation of the Nutrient Content of the Analyzed Fish Dishes
#### 3.1.2 Evaluation of Macronutrient Content
\begin{table}
\begin{tabular}{l c c c c} \hline \hline \multicolumn{1}{c}{**Fatty Acids (\%)**} & **A0** & **A1** & **A2** & **A3** \\ \hline C6:0; Capric & 7.59 \(\pm\) 0.01 \({}^{\text{a}}\) & 2.18 \(\pm\) 0.01 \({}^{\text{b}}\) & 2.29 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.42 \(\pm\) 0.01 \({}^{\text{c}}\) \\ \hline C8:0; Caprylic & 0.2 \(\pm\) 0.04 \({}^{\text{a}}\) & 0.21 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.22 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.34 \(\pm\) 0.03 \({}^{\text{b}}\) \\ \hline C10:0; Capric & 0.23 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.22 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.22 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.33 \(\pm\) 0.01 \({}^{\text{b}}\) \\ \hline C11:0; Undecanoic & n.d. & n.d. & n.d. & n.d. \\ \hline C12:0; Lauric & 2.12 \(\pm\) 0.04 \({}^{\text{a}}\) & 2.24 \(\pm\) 0.02 \({}^{\text{b}}\) & 2.49 \(\pm\) 0.01 \({}^{\text{c}}\) & 3.49 \(\pm\) 0.02 \({}^{\text{d}}\) \\ \hline C13:0; Tridecanoic & n.d. & n.d. & n.d. \\ \hline C14:0; Myristic & 3.18 \(\pm\) 0.02 \({}^{\text{a}}\) & 3.1 \(\pm\) 0.03 \({}^{\text{a}}\) & 3.05 \(\pm\) 0.01 \({}^{\text{b}}\) & 3.14 \(\pm\) 0.02 \({}^{\text{a}}\) \\ \hline C14:1; Myristoleic & 0.16 \(\pm\) 0.01 & n.d. & n.d. & n.d. \\ \hline C15:0; Pentadecanoic & 0.22 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.18 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.18 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.18 \(\pm\) 0.01 \({}^{\text{b}}\) \\ \hline C15:1, _cis_-10; Pentadecanoic & n.d. & 0.07 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.07 \(\pm\) 0.01 \({}^{\text{a}}\) & n.d. \\ \hline C16:0; Palmitic & 12.5 \(\pm\) 0.87 \({}^{\text{a}}\) & 13.12 \(\pm\) 0.01 \({}^{\text{b}}\) & 14.18 \(\pm\) 0.02 \({}^{\text{c}}\) & 14.08 \(\pm\) 0.02 \({}^{\text{c}}\) \\ \hline C16:1; Palmitoleic & 3.85 \(\pm\) 0.09 \({}^{\text{a}}\) & 4.08 \(\pm\) 0.01 \({}^{\text{b}}\) & 4.19 \(\pm\) 0.01 \({}^{\text{b}}\) & 4.01 \(\pm\) 0.01 \({}^{\text{ab}}\) \\ \hline C17:0; Hepadecenoic & 0.23 \(\pm\) 0.01 \({}^{\text{a}}\) & n.d. & n.d. & n.d. \\ \hline C17:1, _cis_-10; Heptadecenoic & n.d. & n.d. & n.d. & n.d. \\ \hline C18:0; Stearic & 3.93 \(\pm\) 0.01 \({}^{\text{a}}\) & 4.64 \(\pm\) 0.01 \({}^{\text{b}}\) & 4.88 \(\pm\) 0.02 \({}^{\text{b}}\) & 5.48 \(\pm\) 0.02 \({}^{\text{c}}\) \\ \hline C18:1, _cis_-9; Oleic & 25.65 \(\pm\) 0.09 \({}^{\text{a}}\) & 28.82 \(\pm\) 0.02 \({}^{\text{b}}\) & 30.05 \(\pm\) 0.02 \({}^{\text{c}}\) & 29.1 \(\pm\) 0.09 \({}^{\text{b}}\) \\ \hline C18:1 iso, _trans_-9; Eladic & 2.17 \(\pm\) 0.01 \({}^{\text{a}}\) & 2.18 \(\pm\) 0.01 \({}^{\text{a}}\) & 2.21 \(\pm\) 0.01 \({}^{\text{b}}\) & 2.18 \(\pm\) 0.01 \({}^{\text{a}}\) \\ \hline C18:2, _cis_-9, _cis_-12; Linoleic (n-6) & 8.27 \(\pm\) 0.01 \({}^{\text{a}}\) & 9.04 \(\pm\) 0.01 \({}^{\text{b}}\) & 9.11 \(\pm\) 0.01 \({}^{\text{c}}\) & 8.7 \(\pm\) 0.02 \({}^{\text{b}}\) \\ \hline C18:3, _cis_-9, _cis_-12, _cis_-15; Linoleic (n-3) & 2.14 \(\pm\) 0.01 \({}^{\text{a}}\) & 1.96 \(\pm\) 0.01 \({}^{\text{a}}\) & 2.02 \(\pm\) 0.01 \({}^{\text{a}}\) & 1.76 \(\pm\) 0.01 \({}^{\text{b}}\) \\ \hline C20:0; Arahidic & 0.22 \(\pm\) 0.01 \({}^{\text{a}}\) & 4.1 \(\pm\) 0.01 \({}^{\text{b}}\) & 6.62 \(\pm\) 0.03 \({}^{\text{c}}\) & 4.27 \(\pm\) 0.03 \({}^{\text{b}}\) \\ \hline C20:1,_cis_-11; Eicosenic & 2.63 \(\pm\) 0.01 \({}^{\text{a}}\) & 2.86 \(\pm\) 0.01 \({}^{\text{a}}\) & 2.76 \(\pm\) 0.02 \({}^{\text{a}}\) & 2.24 \(\pm\) 0.01 \({}^{\text{b}}\) \\ \hline C20:2, _cis_-11, _cis_-14; Eicosadienoic (n-6) & 2.16 \(\pm\) 0.01 \({}^{\text{a}}\) & 3.21 \(\pm\) 0.01 \({}^{\text{b}}\) & 3.07 \(\pm\) 0.02 \({}^{\text{b}}\) & 3.22 \(\pm\) 0.03 \({}^{\text{b}}\) \\ \hline S.F.A. & 30.42 \(\pm\) 0.77 \({}^{\text{a}}\) & 29.99 \(\pm\) 0.05 \({}^{\text{a}}\) & 34.13 \(\pm\) 0.05 \({}^{\text{b}}\) & 31.73 \(\pm\) 0.03 \({}^{\text{a}}\) \\ \hline M.U.F.A. & 34.46 \(\pm\) 0.16 \({}^{\text{a}}\) & 37.94 \(\pm\) 0.03 \({}^{\text{b}}\) & 39.21 \(\pm\) 0.02 \({}^{\text{c}}\) & 37.53 \(\pm\) 0.08 \({}^{\text{b}}\) \\ \hline P.U.F.A.