## 3 Results and Discussion
### Antioxidant Characteristics of Chicken Products Seasoned Stored in Vacuum and Atmosphere Conditions
The TBARS values for chicken products stored in vacuum and atmospheric conditions and refrigerated for 18 days are presented in Table 5.  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Product**} & \multirow{2}{*}{**Para-Meter**} & \multirow{2}{*}{**Treatment**} & \multicolumn{4}{c}{**Time (Days)**} \\ \cline{3-6}  & & & **0** & **7** & **14** & **18** \\ \hline \multirow{6}{*}{Breast} & ABTS & C-V & 0.81 \(\pm\) 0.34  & 0.92 \(\pm\) 0.08  \\  & (\(\mu\)mol & S-V & 1.62 \(\pm\) 0.43  & 1.471 \(\pm\) 0.157  \\  & Trolox/g) & C-A & 0.66 \(\pm\) 0.34  & 0.85 \(\pm\) 0.046  \\  & S-A & 1.66 \(\pm\) 0.26  & 1.61 \(\pm\) 0.11  \\  & C-V & 2.98 \(\pm\) 0.26  & 2.66 \(\pm\) 0.30  \\  & (\(\mu\)mol & S-V & 5.93 \(\pm\) 0.61  & 4.33 \(\pm\) 0.25  \\  & Fe/g) & C-A & 3.17 \(\pm\) 0.14  & 2.56 \(\pm\) 0.60  \\  & S-A & 6.69 \(\pm\) 0.39  & 5.31 \(\pm\) 0.26  \\ \hline \multirow{6}{*}{Burger} & \multirow{2}{*}{ABTS} & C-V & 0.896 \(\pm\) 0.236  & 0.748 \(\pm\) 0.176  & 1.716 \(\pm\) 0.248  \\  & (\(\mu\)M Trolox/g) & C-A & 0.727 \(\pm\) 0.202  & 0.586 \(\pm\) 0.048  & 1.435 \(\pm\) 0.169 [FOOTNOTE:]Footnote : mean values with different superscripts in the same column are significantly different (\(p<0.05\)). [ENDFOOTNOTE] \\  & & C-V & 2.738 \(\pm\) 0 The TBARS values of the control treatments (C-V and C-A) of chicken products (breasts and burgers) showed an increase during refrigerated storage, with a more pronounced increment observed when modified atmosphere packaging (MAP) was used. This suggests that vacuum packaging could effectively delay lipid oxidation during refrigerated storage. Similar observations have been reported in the study by [PERSON] et al. [51] in spiced beef samples that were vacuum-packaged compared to samples packaged with three different MAPs, as well as the study by [PERSON] et al. [52], who observed lower TBARS values in poultry breast fillets in vacuum packaging than those in MAP. According to [PERSON] et al. [51], this was probably because of the rapid propagation of aerobic bacteria, which promoted the aerobic microbial decomposition of fat via oxidation. Furthermore, it should be taken into account that oxygen may accelerate the increase in TBARS values and promote lipid oxidation [53]. In spite of the composition of the modified atmosphere used in the present study (30% CO\({}_{2}\) and 70% N\({}_{2}\)), the residual oxygen in the treatments under MAP was approximately 0.24%. Therefore, this residual oxygen could have led to a greater susceptibility of the chicken to lipid oxidation, causing a reduction in lipid stability and greater oxidation in the control treatments packaged in MAP (C-A). The addition of WPS in the formulation delayed the lipid oxidation of the chicken products (breast and burger) and led to stable TBARS values over the refrigerated storage, regardless of the packaging method (Table 5). These results could be attributed to the high total polyphenol content in the WPS (0.60 g GAE/100 g WPS) and its associated antioxidant properties (Q-ABTS, 0.46 mmol TE/100 g WPS; Q-FRAP, 7.13 mmol FeII E/100 g WPS), results which were previously observed by our research group [15]. The antioxidants in the pomace can inhibit the propagation of lipid oxidation by scavenging free radicals generated during this process, as well as through synergistic reactions involving high levels of extractable polyphenols [13]. Therefore, the addition of 3% WPS could be enough to delay the lipid oxidation in chicken breasts or chicken burgers with 8.3% fat content. Similar findings have been reported by [PERSON] et al. [30] for chicken burgers with 2% red grape pomace that were vacuum-packaged for 13 days. The efficacy of 2% red wine pomace seasonings in delaying lipid oxidation in beef burgers has been shown in previous studies [54]. The higher lipid oxidation in the burgers than in the breasts could be due to their higher fat content (8.36 vs. 2.04%), which is a factor that intensifies lipid oxidation [5].