Table 3.
Comparison of fatty acid composition (% of total fatty acids) of sous-vide (SV) beef marinated using M1 (Old Polish) and M2 (Bordeaux) marinades (mean values ± standard error of the mean).
| Fatty Acid (% of Total) | M1 | M2 |
|---|---|---|
| C14:0 | 1.85 ± 0.17 | 1.54 ± 0.13 |
| C15:0 | 0.220 ± 0.019 | 0.231 ± 0.021 |
| C16:0 | 20.5 ± 1.1 | 17.9 ± 0.6 |
| C17:0 | 0.62 ± 0.04 | 0.61 ± 0.04 |
| C18:0 | 10.9 ± 0.4 | 10.4 ± 0.8 |
| C20:0 | 0.40 ± 0.03 | 0.409 ± 0.026 |
| C22:0 | 0.85 ± 0.09 | 0.70 ± 0.03 |
| C14:1 | 0.32 ± 0.04 | 0.30 ± 0.06 |
| C16:1 | 2.46 ± 0.22 | 2.27 ± 0.21 |
| C17:1 | 0.49 ± 0.04 | 0.451 ± 0.02 |
| C18:1 | 47.1 b ± 0.9 | 49.7 a ± 0.7 |
| C20:1 | 0.749 ± 0.028 | 0.7 ± 0.03 |
| C18:2 (n-6, LA) | 9.5 ± 0.6 | 10.51 ± 0.4 |
| C18:2 (CLA) | 0.057 b ± 0.004 | 0.081 a ± 0.008 |
| C18:3 (n-3, ALA) | 3.26 ± 0.26 | 3.64 ± 0.24 |
| C20:4 (n-6, AA) | 0.75 a ± 0.06 | 0.54 b ± 0.05 |
| Σ SFA | 35.4 ± 1.5 | 31.7 ± 8 1.1 |
| Σ MUFA | 51.1 b ± 0.7 | 53.5 a ± 0.5 |
| Σ PUFA | 13.5 ± 0.9 | 14.8 ± 0.6 |
| Σ n-6 | 10.2 ± 0.7 | 11.0 ± 0.4 |
| Σ n-3 | 3.26 ± 0.26 | 3.64 ± 0.24 |
| n-6/n-3 | 3.2 ± 0.1 | 3.1 ± 0.1 |
a,b—values in rows with different lower case letters differ significantly at p < 0.05; 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).