## 3 Results and Discussion
### Fatty Acids  
The fatty acid profile on day zero was as follows: C: 47.5% MUFA, 12.7% PUFA, 38.8% SFA; CB: 46.9% MUFA, 13.6% PUFA, 38.3% SFA; O1: 44.1% MUFA, 19.6% PUFA, 35.5% SFA; O2: 42.8% MUFA, 22.4% PUFA, 33.5% SFA. The change index of the fatty acid profile in meat stored for one month and two months in a frozen state at \(-\)20 \(\pm\) 1 \({}^{\circ}\)C is presented in Figure 1.  
The fatty acid profile of _Nigella sativa_ L. oil consisted of 24.6% MUFA, 58.4% PUFA, 16.9% SFA. NS oil additive in pork pate improved the fatty acid profile. The principal change observed was a reduction in SFA fatty acids: C16 was reduced from 25% (C, CB) to 23.7% (O1) and 23% (O2) while C18 was reduced from 12.4% (C, CB) to 10.7% (O1) and 10% (O2). Significant changes (\(p<0.05\)) were observed in the group of unsaturated fatty acids; in particular, the proportion of oleic acid was reduced from 43% (C, CB) to 40% (O1) and 39.5% (O2). In the case of linoleic acid content, the share was increased from 11% (C, \begin{table}
\begin{tabular}{c c c c c} \hline
**Group** & **L*** & **a*** & **b*** & \(\Delta\)E** \\ \hline D0; Fresh meat & & & & \\ \hline C & 63.37 \(\pm\) 0.66 \({}^{\rm A}\) & 11.41 \(\pm\) 0.25 \({}^{\rm A}\) & 9.06 \(\pm\) 0.1 \({}^{\rm A}\) & - \\ CB & 63.94 \(\pm\) 1.33 \({}^{\rm A}\) & 11.16 \(\pm\) 0.74 \({}^{\rm A}\) & 8.90 \(\pm\) 0.58 \({}^{\rm A}\) & 0.76 \\ O1 & 63.96 \(\pm\) 0.95 \({}^{\rm A}\) & 10.91 \(\pm\) 0.17 \({}^{\rm A}\) & 10.13 \(\pm\) 0.18 \({}^{\rm B}\) & 1.36 \\ O2 & 65.92 \(\pm\) 2.16 \({}^{\rm B}\) & 8.80 \(\pm\) 1.01 \({}^{\rm B}\) & 12.59 \(\pm\) 1.02 \({}^{\rm C}\) & 5.13 \\ \hline \multicolumn{5}{c}{M1; Meat after a month of frozen storage (\(-\)20 \(\pm\) 1 \({}^{\circ}\)C)} & \\ \hline C & 65.28 \(\pm\) 0.47 \({}^{\rm B}\) & 11.35 \(\pm\) 0.44 \({}^{\rm A}\) & 11.02 \(\pm\) 0.06 \({}^{\rm C}\) & - \\ CB & 65.22 \(\pm\) 1.69 \({}^{\rm B}\) & 11.99 \(\pm\) 1.13 \({}^{\rm B}\) & 11.28 \(\pm\) 1.01 \({}^{\rm C}\) & 0.69 \\ O1 & 68.75 \(\pm\) 1.44 \({}^{\rm C}\) & 9.86 \(\pm\) 0.14 \({}^{\rm B}\) & 11.54 \(\pm\) 0.44 \({}^{\rm C}\) & 3.81 \\ O2 & 65.81 \(\pm\) 0.54 \({}^{\rm B}\) & 8.71 \(\pm\) 1.69 \({}^{\rm B}\) & 11.63 \(\pm\) 0.84 \({}^{\rm C}\) & 2.76 \\ \hline \multicolumn{5}{c}{M2; Meat after two months of frozen storage (\(-\)20 \(\pm\) 1 \({}^{\circ}\)C)} & \\ \hline C & 65.51 \(\pm\) 2.09 \({}^{\rm B}\) & 10.22 \(\pm\) 0.83 \({}^{\rm A}\) & 9.86 \(\pm\) 0.36 \({}^{\rm B}\) & - \\ CB & 65.19 \(\pm\) 2.37 \({}^{\rm B}\) & 10.66 \(\pm\) 1.10 \({}^{\rm A}\) & 9.33 \(\pm\) 0.82 \({}^{\rm B}\) & 0.76 \\ O1 & 69.24 \(\pm\) 0.66 \({}^{\rm C}\) & 8.15 \(\pm\) 0.69 \({}^{\rm B}\) & 12.63 \(\pm\) 0.48 \({}^{\rm D}\) & 5.09 \\ O2 & 68.05 \(\pm\) 0.9 \({}^{\rm C}\) & 6.54 \(\pm\) 0.49 \({}^{\rm D}\) & 13.18 \(\pm\) 0.45 \({}^{\rm D}\) & 5.57 \\ \hline \end{tabular} C, negative control; CB, positive control with O10% BHA; O1, group with 1.9% _Nigella sativa_ L. oil; O2, group with 3.8% _Nigella sativa_ L. oil. The parameters in the columns (value \(\pm\) standard deviation) denoted with different letters (A–D) differ significantly at the confidence level of \(p<0.05\).  
\end{table} 
Table 1: Colour parameters of the raw pork pááté stored frozen for one month and two months (\(-\)20 \(\pm\) 1 \({}^{\circ}\)C). CB) to 17.4% (O1) and 20% (O2). Oil from _Nigella sativa_ L. is a major source of fatty acids such as linoleic acid [40; 41]. For minced pork, after one month of storage at -20 \({}^{\circ}\)C, the content of PUFAs decreased in variants C, CB, and O1, while saturated acids increased. A similar trend in variants C, CB, and O1 was observed after two months of storage. This trend is due to the effects of lipolysis and oxidation that can occur during frozen storage, resulting in a decrease in product quality. Meat phospholipids as well as polyunsaturated fatty acids are the lipid [PERSON] most susceptible to oxidation. Therefore, after the thawing process, they can lead to secondary lipid oxidation [42]. Similar tendencies during pork storage were observed in studies by [PERSON] et al.