. 2022 Mar 10;11(6):797. doi: 10.3390/foods11060797

Table 2.

The influence of sous-vide (SV) treatment and marinating on fatty acid composition (% of total fatty acids) of beef (mean values ± standard error of the mean).

Fatty Acid (% of Total)	Raw Unmarinated Beef	Unmarinated SV Beef	Marinated SV Beef
C14:0	2.56 ^a ± 0.11	2.66 ^a ± 0.12	1.70 ^b ± 0.11
C15:0	0.336 ^a ± 0.013	0.357 ^a ± 0.013	0.225 ^b ± 0.014
C16:0	27.3 ^a ± 0.4	27.9 ^a ± 0.5	19.19 ^b ± 0.7
C17:0	0.941 ^a ± 0.028	0.979 ^a ± 0.026	0.613 ^b ± 0.028
C18:0	15.11 ^a ± 0.24	15.5 ^a ± 0.4	10.7 ^b ± 0.4
C20:0	0.093 ^b ± 0.009	0.106 ^b ± 0.011	0.403 ^a ± 0.021
C22:0	ND	ND	0.77 ± 0.05
C14:1	0.504 ^a ± 0.028	0.50 ^a ± 0.04	0.31 ^b ± 0.04
C16:1	3.82 ^a ± 0.10	3.76 ^a ± 0.18	2.36 ^b ±0.15
C17:1	0.812 ^a ± 0.021	0.807 ^a ± 0.025	0.468 ^b ± 0.023
C18:1	39.6 ^b ± 0.5	40.5 ^b ± 0.5	48.4 ^a ± 0.7
C20:1	0.32 ^b ± 0.04	0.36 ^b ± 0.04	0.758 ^a ± 0.021
C18:2 (n-6, LA)	6.2 ^b ± 0.4	4.87 ^c ± 0.14	9.99 ^a ± 0.28
C18:2 (CLA)	0.098 ^a ± 0.006	0.093 ^a ± 0.007	0.069 ^b ± 0.005
C18:3 (n-3, ALA)	0.55 ^a ± 0.03	0.434 ^a ± 0.019	3.45 ^b ± 0.18
C20:4 (n-6, AA)	1.77 ^a ± 0.16	1.13 ^b ± 0.05	0.64 ^c ± 0.05
Σ SFA	46.3 ^a ± 0.4	47.6 ^a ± 0.6	33.6 ^b ± 1.1
Σ MUFA	45.1 ^b ± 0.5	45.9 ^b ± 0.5	52.3 ^a ± 0.6
Σ PUFA	8.6 ^b ± 0.6	6.52 ^c ± 0.18	14.2 ^a ± 0.6
Σ n-6	8.0 ^b ± 0.6	6.0 ^c ± 0.17	10.6 ^a ± 0.4
Σ n-3	0.55 ^b ± 0.03	0.434 ^b ± 0.019	3.45 ^a ± 0.18
n-6/n-3	14.7 ^a ± 0.8	14.0 ^a ± 0.6	3.1 ^b ± 0.1

^a,b,c—values in rows with different lower case letters differ significantly at p < 0.05; ND—not detected; Σ SFA the sum of the proportion of C14:0, C15:0, C16:0, C17:0, C18:0, C20:0, C22:0; Σ MUFA the sum of the proportion of C14:1, C16:1, C17:1, C18:1, C20:1; Σ PUFA the sum of the proportion of C18:2 (n-6, LA), C18:2 (CLA), C18:3 (n-3, ALA), C20:4 (n-6, AA); Σ n-6 the sum of the proportion of C18:2 (n-6, LA) and C20:4 (n-6, AA); Σ n-3 the proportion of C18:3 (n-3, ALA).