## 3 Results and Discussion  
### Analysis of Fatty Acid Composition Results  
Lipid oxidation in meat products frequently results in a decline in consumer quality, affecting key attributes such as flavor, aroma, color, texture, and both nutritional and biological value while also reducing the shelf life. Furthermore, lipid oxidation products pose significant health risks due to their mutagenic, carcinogenic, and cytotoxic effects on humans [30]. The progression of oxidative processes in fats, influenced by the type of fat and storage conditions, can lead to a noticeable degradation in the organoleptic properties of the product. This deterioration is further exacerbated by alterations in the fats during storage, which subsequently diminishes the meat's nutritional value. The formation of carbonyl compounds during fat oxidation also promotes carbonyl-amine reactions, altering the color of dried meat and adversely impacting overall quality. These oxidative reactions are accelerated by increased temperature, light exposure, and the presence of catalysts such as meat pigments. Lipid oxidation can proceed via both enzymatic and non-enzymatic pathways, with the oxidation rate largely governed by the degree of unsaturation in fatty acids. This rate escalates with the number of double bonds in the fatty acid structure, making polyunsaturated fats particularly susceptible to oxidative degradation. Given this, this study's primary interest was to evaluate the total amount of fatty acids in sausages with purslane to understand the oxidation processes while considering the quantity of unsaturated fatty acids. Table 1 presents the main fatty acid compositions of the studied samples. Only 22 of the 36 fatty acids analyzed could be quantified. The sausages with purslane exhibited a slightly higher proportion of saturated fatty acids than did the control sample (29.0% versus 28.6%). Although the difference in the saturated fatty acid content was marginal, at just 0.4%, it is noteworthy that the control sample contained two additional fatty acids that were absent in the sausages with purslane. Similarly, there was virtually no difference in the levels of monounsaturated fatty acids between the samples. Both the control and sausages with purslane contained nearly identical amounts, at 38.4% and 38.3%, respectively. No significant variations in individual monounsaturated fatty acids were observed, except for gondoic acid, which was present at 0.5% in the sausages with purslane and 1% in the control sample, and erucic acid, which was detected at 0.3% in the control but was not detected in the sausages with purslane. The omega-3 fatty acid content exhibited the most pronounced difference between the samples. The incorporation of purslane into the product led to a nearly 1.3-fold increase in linolenic acid levels. The levels of omega-6 fatty acids, like the monounsaturated fatty acids, showed minimal variation between the control and experimental samples, at 31.6% and 30.8%, respectively. Furthermore, no trans fatty acid isomers (such as elaidic and linolelaidic acids) were detected in either sample. The overall level of the total unsaturated fatty acid content in the control sausage sample was marginally, yet noticeably, higher compared with the sausages containing _Portulaca olercea_ (purslane). This disparity could have implications for the shelf life and the susceptibility of fats to oxidative spoilage during storage, as unsaturated fatty acids, characterized by double or triple bonds between adjacent carbon atoms, are more prone to oxidation. In contrast, the inclusion of purslane in the sausage formulation exerted a stabilizing effect on the oxidation process, as evidenced by the evaluation of oxidative spoilage indices, which are detailed later in this report. Additionally, the sausages with purslane exhibited higher levels of stearic acid, a saturated fatty acid. Synthetic