## 3 Results and Discussion
### TBARSs  
Meat minced into pate immediately after preparation had TBARS values of approximately 0.95 mg MDA/kg for CD0 and CBD0 samples, and these were already increased values, indicating oxidative processes. Above the level of 0.5 mg MDA/kg, consumers may already notice rancidity [52; 53]. The addition of black cumin oil significantly raised the TBARS values to 1.15 for O1D0 and 1.25 for O2D0. The level of lipid oxidation in meat stored one and two months frozen compared to fresh meat on day one is shown in Figure 2. The lowest index of lipid oxidation change in pork pates was for variants with 1.9% and 3.8% of _Nigella sativa_ L. oil O1 (1.46) and O2 (1.38), respectively, when stored for the first month at \(-20\pm 1\)\({}^{\circ}\)C. The highest TBARS change index after the first month of storage was observed for the negative control variant (C, 1.88). On the other hand, after two months of storage, the lowest oxidative changes were observed for the variant with 3.8% nigella oil and the highest were observed for the negative control variant C (1.98). \begin{table}
\begin{tabular}{c c c c c} \hline
**Group** & **C** & **CB** & **O1** & **O2** \\ \hline D0; Fresh meat & & & & \\ \hline TI & 1.20 & 1.17 & 1.05 & 0.99 \\ AI & 0.52 & 0.52 & 0.46 & 0.43 \\ h/H & 2.10 & 2.12 & 2.41 & 2.55 \\ \hline \multicolumn{5}{c}{M1; Meat after a month of frozen storage (\(-20\pm 1\)\({}^{\circ}\)C)} \\ \hline TI & 1.22 & 1.22 & 1.07 & 1.00 \\ AI & 0.52 & 0.52 & 0.45 & 0.42 \\ h/H & 2.08 & 2.1 & 2.44 & 2.61 \\ \hline \multicolumn{5}{c}{M2; Meat after two months of frozen storage (\(-20\pm 1\)\({}^{\circ}\)C)} \\ \hline TI & 1.23 & 1.24 & 1.11 & 1.04 \\ AI & 0.52 & 0.52 & 0.46 & 0.43 \\ h/H & 2.10 & 2.08 & 2.35 & 2.52 \\ \hline \end{tabular} \(C\), control group; CB, group with 0.01% BHA; O1, group with 1.9% _Nigella sativa_ L. oil; O2, group with 3.8% _Nigella sativa_ L. oil.  
\end{table} 
Table 2: Nutritional indicators: thrombogenicity (TI), atherogenicity (AI), and the hypo-and hyper-cholesterol ratio (h/H) for raw pate. Figure 2: Relative change in the value of TBARSs in meat stored frozen for one month and two months (\(-20\pm 1\)\({}^{\circ}\)C) compared to fresh meat on day one (C, negative control; CB, positive control with 0.01% BHA; O1, group with 1.9% _Nigella sativa_ L. oil; O2, group with 3.8% _Nigella sativa_ L. oil). Small letters indicate statistical differences between the analyzed groups (\(p<0.05\)). In the O1 and O2 groups with NS oil, a slower increase in TBARSs was observed than in the group with BHA after both one and two months of storage. The use of 1.9% black cumin oil in pork pate after two months of storage showed the same effect as the addition of 0.01% BHA, with change index values remaining between 1.64 and 1.76. The results indicate that the oil's antioxidant properties can be used to slow down the oxidative changes of pork pates during storage. A study by [PERSON] et al. [54] showed the antioxidant effect of black cumin oil at 1%, 2%, and 3% concentrations when used as an additive to beef patties. Furthermore, a study by [PERSON] et al. [25] showed that storage of raw minced pork at \(4\,\pm\,1\,^{\circ}\)C for eight days with an additive of 1.88% oil was as effective as using the synthetic antioxidant BHA. The antioxidant properties of _Nigella sativa_ L. oil were also confirmed by [PERSON] et al. [55], [PERSON] et al. [56], and [PERSON] et al. [19]. The oil's antioxidant properties are due to the presence of bioactive compounds such as sterols (\(\beta\)-sitosterol, avenasterol, stigmasterol, campesterol, and lanosterol), tocopherols (\(\alpha\), \(\beta\), and \(\gamma\)), thymoquinone, and retinol (vitamin A) [57]. disulfide, and thiophene, which contribute to the distinctive flavor of meat [67]. Thiophene was mainly found in the variants without the addition of black cumin oil. The correlation between the content of black cumin in the pate and thiophene was \(-0.87\) and was strongly negative.