## 3 Results and Discussion
### The Composition of Fatty Acids in Culinary Samples of Chicken Breast  
Fats found in meat are mainly SFA and MUFA. Saturated fatty acids (SFAs) are used by the body mainly as a source of energy. Monounsaturated fatty acids (MUFAs) reduce LDL cholesterol, protecting HDL cholesterol resources [47]. In recent years, food is no longer perceived as a source of nutrients to cover human nutritional needs. Attention is paid to the functional properties of food ingredients and their impact on health. Beef, veal, chicken, and turkey meat have a lower fat content in the range of 1.0-15% [48]. It can significantly reduce the energy value of a meal by choosing lean meat and also preparing it without added fat or with a very small proportion of it. It is preferable to use heat treatment such as cooking, baking, or braising instead of frying in fat [48]. Compared to traditional high-temperature techniques, these thermal processes may limit the formation of trans-fatty acid isomers increasing the risk of atherosclerosis and cardiovascular diseases. The culinary samples of chicken breast were dominated by palmitic (C 16:0), oleic (C 18:1), and linoleic (C 18:2) acids. From about 8 to more than 10% stearic acid was also determined. The applied treatments increased the content of palmitic acid. Its highest content was determined in fried samples. Frying also had the greatest effect on the content of oleic and linoleic acids. The content of these acids decreased by 4 and about 5 percentage points, respectively, in relation to the fresh sample. In the majority of the tested samples, greater differences were found in the samples prepared using technique A. This could have resulted from the possibility of controlling the conditions of the processes carried out in the convection-steam oven (technique B). Similar conclusions were drawn by [PERSON] et al. [40]. They showed an increase in palmitic acid in chicken breast samples \begin{table}
\begin{tabular}{l c c c c c c c c c} \hline \hline \multicolumn{10}{c}{**Homogeneous Groups for the Cutting Force Depending on Heat Treatment (\(p<0.0001\))**} \\ \hline Sample code & C-A & C-B & C-C & Ba-A & Ba-B & F-A & F-B & Br-A & Br-B \\ \hline Homogeneous & D & C,D & A & A & A & A,B,C & A,B & A,B,C & B,C,D \\ \hline \multicolumn{10}{c}{Homogeneous groups depending on storage period (\(p=0.002\))} \\ \hline Production day & e.f,g,hi,j & d,e,fgh,i,j & a & a,b,c,d & a,b & a,b,c,d,e,f & a,b,c,d & a,b,c,d,e,f,g,h \\ \hline After 1 day & g,h,i,j & d,e,f,gh,i & a,b & a,b,c,d,e,f,g,h & e,f,g,hi,j & a,b,c,d,e,f,g,h & f,g,h,i,j & a,b,c,d,e,f,g,h,j \\ \hline After 2 days & h,i,j & d,e,fgh,i,j & a,b,c & b,c,d,e,f,g,h & h,i,j & d,e,f,gh,i,j & a,b,c,d,e,f,g,h & f,g,h,i,j \\ \hline After 7 days & h,i,j & h,i,j & a,b,c & e,f,g,h,j & h,i,j & i,j & j & b,c,d,e,f,g,h,i & h,i,j \\ \hline \multicolumn{10}{c}{Homogeneous groups depending on the heating group (A, B, C) (\(p=0.0775\))} \\ \hline \multicolumn{10}{c}{[A]} \\ \multicolumn{10}{c}{Gastronomic equipment} \\ \hline Sample code & \multicolumn{10}{c}{Sample code} \\ \hline C-A, Ba-A, & \multicolumn{10}{c}{C-B, Ba-B,} \\ F-A, Br-A & a & F-B, Br-B & a & C-C & b \\ \hline \multicolumn{10}{c}{Code designations as in Table 1. Different letters A, B, C... in columns show the statistical difference (\(p<0.05\)) related to the impact of the heating group, while a, b, c... inverse the impact of storage time.} \\ \end{tabular}
\end{table} 
Table 8: Statistical analysis of texture of chicken breast fillet samples. after heat treatments. They also noted that the increase in SFA increased with the intensity of heat treatment. The study of the fatty acid profile of chicken breast fillets shows that the sum of saturated fatty acids (SFAs) in the raw material studied was (D0) about 32.10%, which consisted of fatty acids such as lauric (C12:0), myristic (C14:0), palmitic (C16:0), and stearic (C18:0) (Table S2 in Supplementary Materials). Studies by [PERSON] and [PERSON] [47] show that the content of saturated fatty acids in poultry fat does not exceed 34%.