## 3 Results and Discussion
### TBARS Values of Coated Chicken Liver Samples  
Deep-fat-fried foods are popular, known for their delicious taste and affordability. Nevertheless, it is well-documented that these foods frequently absorb excessive amounts of oil during the frying process, resulting in accelerated lipid oxidation and a consequent reduction in shelf life [7]. Table 9 shows the TBARS values of the coated chicken liver samples during storage. TBARS values of the samples were in the range between 0.21 and 1.82 during 60 days of storage. The range of 2-2.5 mg MDA/kg has been determined as the acceptable limit value at which consumers do not perceive any rancidity in meat and meat products [82; 83; 84]. The addition of thyme to the sample when it was cooked in the oven at the beginning of the storage process had a significantly lower TBARS value compared to all the other samples (\(p<0.05\)). It was determined that the impact of thyme and turmeric on TBARS exhibited variation in accordance with the cooking method. While thyme and turmeric significantly decreased TBARS values in deep-fried samples (\(p<0.05\)) on the 15 th day of storage, this effect was not significantly determined in oven-cooked samples (\(p>0.05\)). On the 30 th day of storage, it was determined that the addition of thyme to the fried samples  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multicolumn{4}{c}{**TBARS (mg Malonaldehyde/kg)**} \\ \cline{2-5}  & \multicolumn{4}{c}{**Storage (Days)**} \\ \cline{2-5}  & **Day 0** & **Day 15** & **Day 30** & **Day 45** & **Day 60** \\ \hline
**FC** & 0.27 \(\pm\) 0.01 \({}^{\rm{\rm{\rm{\rm{\rm{\rm{\rm{\rm{\rm{\rm{\rm{\rm{\rm{\rm{\rm{\rm{\rm{ }}}}}}} {{}}}{{{}}{{{}}{{{}{{}{{}{{}{{}{{}{}{{}{  
and the addition of thyme and turmeric to the oven-cooked samples resulted in lower TBARS values in the samples compared to the control sample (\(p<0.05\)). [PERSON] et al. [85] determined that turmeric powder inclusion significantly reduced lipid peroxide formation and increased antioxidant activity in hamburger parties during cooking. The study revealed that deep-frying resulted in statistically higher TBARS values compared to oven cooking for all samples during the storage period of 30 and 60 days (\(p<0.05\)). This result is due to the increased oxidation occurring in the deep-fried samples in comparison to those cooked in an oven, a phenomenon attributable to the integration of the frying oil within the structure of the deep-fried samples. Oxidation is a common reaction in the frying process. The presence of oxidized and rancid fats and oils in the frying medium has been shown to result in the penetration of these substances into the surface of the food, leading to the deterioration in quality [86]. As demonstrated in Table 10, on the 45 th and 60 th days of storage, turmeric and thyme additives significantly inhibited oxidation in samples cooked with both methods of cooking (\(p<0.05\)). As storage progressed, the antioxidant effect of the thyme and turmeric on the samples became more pronounced. The lowest TBARS values among both deep-fried and oven-cooked groups were found in the turmeric-containing samples at the end of the storage period. In a similar manner, [PERSON] et al. [66] reported a decrease in the TBARS value of chicken meat with the addition of 3% turmeric powder. Curcumin is the major active component isolated from turmeric [85]. In a study, different concentrations of curcumin were added to the oleogels and incorporated into chicken nuggets fried with carnauba wax and canola oil. A significant reduction in fat absorption and lipid oxidation was observed in the fried chicken nuggets compared to the control samples [62]. [PERSON] et al. [87] verified that a synthetic curcumin analogue saliccurcumin was effective for preventing the formation of lipid peroxidation products and TBARS in the liver of Anabas testudineus under both in vitro and in vivo conditions. During the storage period, all samples TBARS values increased statistically significantly (\(p<0.05\)).