Table 5 Fatty acid composition of cooked Kırklareli meatball

Total trans

2.76 ± 0.28^b

2.85 ± 0.31^a

2.71 ± 0.34b^c

2.66 ± 0.21^c

2.58 ± 0.25^d

Total saturated

54.00 ± 1.56^c

53.16 ± 1.62^d

56.61 ± 1.69^a

54.54 ± 1.57^b

54.69 ± 1.59^b

Total monounsaturated

42.90 ± 1.52^b

43.33 ± 1.57^a

42.99 ± 1.59^b

41.48 ± 1.54^c

41.53 ± 1.53^c

Total polyunsaturated

3.08 ± 0.34^c

3.20 ± 0.29^c

3.40 ± 0.26^b

3.55 ± 0.31^ab

3.70 ± 0.32^a

Total unsaturated

45.98 ± 1.35^b

46.53 ± 1.38^a

46.39 ± 1.49^a

45.03 ± 1.46^d

45.23 ± 1.51^c

Total unsaturated/ Total saturated

0.85

0.83

0.82

0.83

0.83