## 3 Results and Discussion
### Analysis of Fatty Acid Composition Results
\begin{table}
\begin{tabular}{l c c} \hline \hline \multicolumn{1}{c}{**Fatty Acid**} & \multicolumn{1}{c}{**Fatty Acid Content**} \\  & **(\% of the Total Amount of All Fatty Acid Methyl Esters)** \\ \hline  & Control Sausages & Sausages with Purslane \\ \hline Butyric C4:0 & Below 0.1 & Below 0.1 \\ Caproic C6:0 & Below 0.1 & Below 0.1 \\ Caprylic C8:0 & Below 0.1 & Below 0.1 \\ Capric C10:0 & Below 0.1 & Below 0.1 \\ Undecylic C11:0 & Below 0.1 & Below 0.1 \\ Lauric C12:0 & Below 0.1 & Below 0.1 \\ Tridecanoic C13:0 & Below 0.1 & Below 0.1 \\ Myristic C14:0 & Below 0.1 & Below 0.1 \\ Pentadecanoic C15:0 & Below 0.1 & Below 0.1 \\ Palmitic C16:0 & 19.7 \(\pm\) 2.1 & 19.2 \(\pm\) 2.1 \\ Margaric C17:0 & 0.4 \(\pm\) 0.4 & Below 0.1 \\ Stearic C18:0 & 7.6 \(\pm\) 2.1 & 9.4 \(\pm\) 2.1 \\ Arachid C20:0 & Below 0.1 & Below 0.1 \\ Heneicosanoic C21:0 & Below 0.1 & Below 0.1 \\ Behenic C22:0 & 0.6 \(\pm\) 0.4 & 0.5 \(\pm\) 0.4 \\ Tricosanoic C23:0 & 0.3 \(\pm\) 0.4 & Below 0.1 \\ Lignooercic C24:0 & Below 0.1 & Below 0.1 \\ Myristoleic C14:1 & Below 0.1 & Below 0.1 \\ Cis-10-pentadecenoic C15:1 & Below 0.1 & Below 0.1 \\ Palmitoleic C16:1 & 2.8 \(\pm\) 0.4 & 2.7 \(\pm\) 0.4 \\ Heptadecenoic C17:1 & 0.5 \(\pm\) 0.4 & 0.5 \(\pm\) 0.4 \\ Oleic C18:1 & 33.9 \(\pm\) 2.1 & 33.6 \(\pm\) 2.1 \\ Elaidic C18:1 & Below 0.1 & Below 0.1 \\ Gondoic C20:1 & 0.5 \(\pm\) 0.4 & 1.0 \(\pm\) 0.4 \\ Erucic C22:1 & 0.3 \(\pm\) 0.4 & Below 0.1 \\ Nervonic C24:1 & 0.3 \(\pm\) 0.4 & 0.5 \(\pm\) 0.4 \\ Linolenic C18:3u3 & 1.4 \(\pm\) 0.4 & 1.8 \(\pm\) 0.4 \\ Timondonic acid C20:5u3 & Below 0.1 & Below 0.1 \\ Eicosatrienoic acid C20:3u3 & Below 0.1 & Below 0.1 \\ DocosahexaenoicC22:6u3 & Below 0.1 & Below 0.1 \\ Linoleic C18:2u6 & 29.7 \(\pm\) 2.1 & 29.1 \(\pm\) 2.1 \\ Linolelaidic C18:2u6 & Below 0.1 & Below 0.1 \\ Dihomo-\(\gamma\)-linolenic acid C20:3u6 & 0.3 \(\pm\) 0.4 & Below 0.1 \\ Arachid c20:4u6 & 0.9 \(\pm\) 0.4 & 1.0 \(\pm\) 0.4 \\ Eicosadienoic acid C20:2u6 & 0.6 \(\pm\) 0.4 & 0.8 \(\pm\) 0.4 \\ Docosadienoic acid C22:2u6 & Below 0.1 & Below 0.1 \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Fatty acid compositions of sausage samples with addition of purslane. antioxidants are extensively employed in the meat industry to prevent the oxidation of lipids and proteins. However, oxidative reactions during the production, retail, and storage phases of meat and meat products induce undesirable physicochemical alterations and off-flavors, detrimentally impacting product quality. These changes often lead to consumer dissatisfaction and potential economic losses. One common strategy to address this issue has been the use of synthetic antioxidants. However, with rising consumer awareness of health concerns and a growing preference for natural additives, the demand for natural alternatives to synthetic antioxidants has intensified [31]. This study aimed to assess the protective effects of _Portulaca oleracea_ extract against lipid and protein oxidation in meat during refrigerated storage over 10 days. The progression of oxidative spoilage in cooked products is presented in Tables 2-4. The accumulation of peroxide values occurred at a relatively fast rate, likely driven by autoxidation. Autoxidation refers to the reaction between oxygen and unsaturated lipids, leading to the formation of hydroperoxides, which subsequently undergo further transformations. Since the accumulation of hydroperoxides is measured according to the peroxide value, their levels initially rise and then begin to decrease, as was observed in the sausages containing _Portulaca oleracea_ starting from day 10 of storage. The peroxide value in the sausages with purslane reached 10.1 meq/kg on day 8 and had only slightly increased to 10.9 meq/kg by day 10. In contrast, the oxidation and accumulation of peroxides were more pronounced in the control samples, with values rising from 8.6 meq/kg on day 8 to 12.5 meq/kg on day 10.