## 3 Results and Discussion
### The Composition of Fatty Acids in Culinary Samples of Chicken Breast
Similarly, [PERSON] and others [49] presented that saturated acids (SFAs) in chicken muscles account for 29 to 34%, which is a confirmation of the results obtained in this study. The high temperature used during the heat treatment of meat leads to many physical, chemical, and biochemical changes, as a result of which a product with a lower nutritional value is obtained, resulting, inter alia, from the conformation of fatty acids [43]. The sum of monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs) in the raw material studied was approximately 45.25 and 22.65% (Table 9), respectively. Among monounsaturated acids (MUFAs), the largest proportion, about 39.88%, was oleic acid (C18:1) (Table S2 in Supplementary Materials). The results obtained in this study were similar to [PERSON] et al. [49], who determined the mean MUFA content of 38.30-44.30% and PUFA content of 21.21-30.52%. The largest proportion of PUFA (20.36%) in the raw material was linoleic acid (C18:2) (Table S2 in Supplementary Materials). The content of fatty acids in culinary samples differed statistically significantly depending on the heat treatment used (Table 9). Saturated fatty acids (SFAs) in culinary poultry samples accounted for about 33 to slightly more than 43% of the total number of fatty acids determined. Palmitic acid (C16:0) dominated this group, the highest amount of which (about 27.53%) was determined in a dried F-B sample. Compared to the raw material, the amount of SFAs in culinary samples of boiled poultry increased from about 4% in sous-vide-boiled breast to over 25% in a dried sample (Table 9), which is consistent with the results obtained by [PERSON] et al. [49]. In most prepared culinary samples of poultry, the highest proportion of the whole pool of fatty acids were monounsaturated acids. The monounsaturated fatty acids were dominated by oleic acid (C18:1), the highest content of which was determined in a sample cooked by the sous-vide C-C method in the amount of 39.84%. The least oleic acid (about 36.38%) was determined in a sample fried with technique A (F-A). The analyzed culinary samples contained about 16 to about 18% polyunsaturated acids. The methods used to prepare culinary samples did not significantly affect the content of polyunsaturated fatty acids. No trans fatty acid isomers were found in the culinary \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Sample Code** & **SFAs** & **MUFAs** & **PUFAs** & **TFAs** \\ \hline D0 & 32.10 \(\pm\) 0.28 & 45.25 \(\pm\) 0.32 & 22.65 \(\pm\) 0.13 & 0 \\ \hline C-A & 36.91 \(\pm\) 3.46 b & 44.15 \(\pm\) 3.21 b & 18.94 \(\pm\) 0.31 a & 0 \\ \hline C-B & 38.1 \(\pm\) 0.42 bc & 44.84 \(\pm\) 0.99 c & 17.06 \(\pm\) 0.70 a & 0 \\ \hline C-C & 33.31 \(\pm\) 0.07 d & 46.91 \(\pm\) 0.09 c & 19.78 \(\pm\) 0.06 a & 0 \\ \hline Ba-A & 38.93 \(\pm\) 0.23 bc & 43.83 \(\pm\) 0.16 b & 17.24 \(\pm\) 0.10 a & 0 \\ \hline Ba-B & 39.15 \(\pm\) 3.41 c & 43.89 \(\pm\) 4.64 b & 16.96 \(\pm\) 1.22 a & 0 \\ \hline F-A & 43.19 \(\pm\) 0.41 a & 40.95 \(\pm\) 0.09 ca & 15.86 \(\pm\) 0.33 a & 0 \\ \hline F-B & 42.23 \(\pm\) 1.48 a & 41.23 \(\pm\) 1.59 a & 16.54 \(\pm\) 0.14 a & 0 \\ \hline Br-A & 41.61 \(\pm\) 1.30 a & 41.56 \(\pm\) 0.67 a & 16.83 \(\pm\) 0.63 a & 0 \\ \hline Br-B & 41.74 \(\pm\) 1.36 a & 41.49 \(\pm\) 1.23 a & 16.77 \(\pm\) 0.35 a & 0 \\ \hline \hline \end{tabular}
\end{table} 
Table 9: Content of SFAs, MUFAs, PUFAs, and TFAs in chicken breast culinary samples. samples of chicken breast fillets. [PERSON] et al. [40] also demonstrated the dependence of changes in the composition of fatty acids on the applied parameters of the treatment of poultry meat samples, while pointing out that the sous-vide method allows for preserving the properties and components of the product, including unsaturated fatty acids.