## 3 Results
### The Influence of Cooking Method on Fatty Acid Composition and Contents
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Fatty Acid** & **Raw** & **Microwave Cooked** & **Sous-Vide Cooked** & \(p\) **Value** \\ \hline \multicolumn{5}{c}{Saturated fatty acids (SFAs)} \\ C 12:0 & 0.19 \(\pm\) 0.02 & 0.16 \(\pm\) 0.01 & 0.18 \(\pm\) 0.02 & NS \\ C 14:0 & 4.31 \(\pm\) 0.19 & 4.02 \(\pm\) 0.25 & 3.78 \(\pm\) 0.07 & NS \\ C 15:0 & 1.07 \(\pm\) 0.06 & 1.02 \(\pm\) 0.02 & 0.89 \(\pm\) 0.09 & NS \\ C 16:0 & 22.23 \({}^{\mathrm{a}}\)\(\pm\) 0.69 & 20.04 \({}^{\mathrm{ab}}\)\(\pm\) 0.51 & 19.33 \({}^{\mathrm{b}}\)\(\pm\) 0.55 & \({}^{\mathrm{*}}\) \\ C 17:0 & 0.92 \(\pm\) 0.04 & 0.82 \(\pm\) 0.04 & 0.88 \(\pm\) 0.05 & NS \\ C 18:0 & 4.03 \(\pm\) 0.25 & 3.48 \(\pm\) 0.24 & 3.43 \(\pm\) 0.13 & NS \\ C 20:0 & 0.15 \(\pm\) 0.01 & 0.15 \(\pm\) 0.01 & 0.15 \(\pm\) 0.01 & NS \\ \multicolumn{5}{c}{Monounsaturated fatty acids (MUFAs)} \\ C 14:1 & 0.19 \(\pm\) 0.01 & 0.17 \(\pm\) 0.02 & 0.17 \(\pm\) 0.01 & NS \\ C 16:1 & 9.10 \(\pm\) 1.48 & 12.11 \(\pm\) 1.14 & 11.63 \(\pm\) 0.90 & NS \\ C 17:1 & 1.31 \(\pm\) 0.07 & 1.32 \(\pm\) 0.10 & 1.23 \(\pm\) 0.06 & NS \\ C 18:1 cis9 & 16.93 \(\pm\) 0.59 & 16.50 \(\pm\) 0.41 & 16.04 \(\pm\) 0.67 & NS \\ C 18:1 cis11 & 4.31 \(\pm\) 0.19 & 4.1 \(\pm\) 0.17 & 3.92 \(\pm\) 0.17 & NS \\ C 20:1 n-9 & 0.51 \(\pm\) 0.02 & 0.50 \(\pm\) 0.01 & 0.53 \(\pm\) 0.02 & NS \\ \multicolumn{5}{c}{Pol polyunsaturated fatty acids (PUFAs)} \\ C 18:2 n-6 & 4.61 \(\pm\) 0.23 & 4.42 \(\pm\) 0.24 & 4.55 \(\pm\) 0.27 & NS \\ C 18:3 n-6 & 0.41 \(\pm\) 0.02 & 0.41 \(\pm\) 0.02 & 0.40 \(\pm\) 0.02 & NS \\ C 18:3 n-3 & 4.23 \(\pm\) 0.25 & 4.36 \(\pm\)0.36 & 4.31 \(\pm\) 0.26 & NS \\ C 18:4 n-3 & 0.94 \(\pm\) 0.07 & 0.99 \(\pm\) 0.07 & 1.02 \(\pm\) 0.07 & NS \\ C 20:2 n-6 & 0.33 \(\pm\) 0.01 & 0.32 \(\pm\) 0.01 & 0.36 \(\pm\) 0.02 & NS \\ C 20:3 n-6 & 0.33 \(\pm\) 0.01 & 0.33 \(\pm\) 0.01 & 0.33 \(\pm\) 0.01 & NS \\ C 20:4 n-6 & 4.20 \(\pm\) 0.14 & 4.22 \(\pm\) 0.34 & 4.44 \(\pm\) 0.22 & NS \\ C 20:3 n-3 & 0.48 \(\pm\) 0.03 & 0.50 \(\pm\) 0.02 & 0.53 \(\pm\) 0.03 & NS \\ C 20:4 n-3 & 1.14 \(\pm\) 0.07 & 1.17 \(\pm\) 0.06 & 1.26 \(\pm\) 0.12 & NS \\ C 20:5 n-3 (EPA) & 5.70 \(\pm\) 0.19 & 5.84 \(\pm\) 0.29 & 6.22 \(\pm\) 0.44 & NS \\ C 22:5 n-6 & 0.74 \(\pm\) 0.05 & 0.74 \(\pm\) 0.10 & 0.96 \(\pm\) 0.11 & NS \\ C 22:5 n-3 (DPA) & 1.69 \(\pm\) 0.07 & 1.80 \(\pm\) 0.07 & 1.90 \(\pm\) 0.09 & NS \\ C 22:6 n-3 (DHA) & 9.96 \(\pm\) 0.52 & 10.45 \(\pm\) 0.91 & 11.58 \(\pm\) 0.98 & NS \\ SFA & 32.90 \({}^{\mathrm{a}}\)\(\pm\) 0.88 & 29.68 \({}^{\mathrm{b}}\)\(\pm\) 0.47 & 28.63 \({}^{\mathrm{b}}\)\(\pm\) 0.65 & ** \\ MUFA & 32.35 \(\pm\) 1.35 & 34.77 \(\pm\) 1.64 & 33.51 \(\pm\) 1.68 & NS \\ PUFA & 34.75 \(\pm\) 0.78 & 35.55 \(\pm\) 1.35 & 37.86 \(\pm\) 1.57 & NS \\ n-3 & 24.14 \(\pm\) 0.64 & 25.11 \(\pm\) 1.04 & 26.82 \(\pm\) 1.50 & NS \\ n-6 & 10.61 \(\pm\) 0.24 & 10.44 \(\pm\) 0.33 & 11.04 \(\pm\) 0.15 & NS \\ n-3/n-6 & 2.28 \(\pm\) 0.06 & 2.40 \(\pm\) 0.04 & 2.43 \(\pm\) 0.13 & NS \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Proportions of fatty acids (% of total) in raw, microwave oven- and sous-vide-cooked pigleperch fillets (mean values with standard error of mean).