## 3 Results and Discussion
### Analysis of Fatty Acid Composition Results
This difference may be attributed to the antioxidant properties of purslane, which appeared to have a stabilizing effect, or to a reduction in oxidation-initiating compounds during the first six days of storage. The rate of peroxide accumulation significantly slowed after day 6. \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & & \multicolumn{2}{c}{**Concentration**} & \multicolumn{1}{c}{\(p\)**-Value, Treatment**} \\ \cline{3-5}
**Indicator** & **Storage** & **Control** & **Sausages with** & **Within** \\  & **Time, Days** & **Sausages** & **Purslane** & **Storage Time** \\ \hline Peroxide number, & & & & \\ meq/kg & 0 & 3.1 \(\pm\) 0.3 & 3.5 \(\pm\) 0.3 & 0.990 \\  & 2 & 4.3 \(\pm\) 0.4 & 4.1 \(\pm\) 0.4 & 0.999 \\  & 4 & 5.0 \(\pm\) 0.5 & 4.5 \(\pm\) 0.5 & 0.915 \\  & 6 & 6.3 \(\pm\) 0.3 & 7.1 \(\pm\) 0.4 & 0.540 \\  & 8 & 8.6 \(\pm\) 0.4 & 10.1 \(\pm\) 0.5 & 0.013 \\  & 10 & 12.5 \(\pm\) 0.6 & 10.9 \(\pm\) 0.5 & 0.007 \\ Carbonyl & & & & \\ compounds, & & 109.86 & 105.65 & \\ nmol/mg of protein & & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Fat and protein oxidation dynamics (baseline) in products during storage, with accumulation of peroxide value. \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Thiobarbituric** & \multicolumn{2}{c}{**Concentration, mgMA/kg**} \\ \cline{2-4}
**Number, Storage** & **Control Sausages** & **Sausages with** & \(p\)**-Value, Treatment** \\
**Time, Days** & **Control Sausages** & **Purslane** & **Within Storage Time** \\ \hline
0 & Below 0.039 & Below 0.039 & \\
2 & 0.047 \(\pm\) 0.005 & 0.041 \(\pm\) 0.004 & 0.517 \\
4 & 0.108 \(\pm\) 0.011 & 0.086 \(\pm\) 0.009 & 0.999 \\
6 & 0.101 \(\pm\) 0.010 & 0.094 \(\pm\) 0.009 & 0.999 \\
8 & 0.140 \(\pm\) 0.014 & 0.109 \(\pm\) 0.011 & 0.999 \\
10 & 0.202 \(\pm\) 0.020 & 0.153 \(\pm\) 0.015 & 0.998 \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Fat oxidation dynamics, with accumulation of thiobarbituric number in sausages during storage. The extent of oxidative degradation in the fat fraction of the sausages during refrigerated storage was further assessed via the thiobarbituric acid (TBA) value. The progression and severity of oxidative changes in the fat phase of meat products are positively correlated with the TBA value, which quantifies the presence of malondialdehydedehyde. The relative stability of malondialdehydedehyde allows the accumulation of secondary oxidation products to be accurately evaluated. Malondialdehydedehyde formation is regarded as an adverse outcome of lipid peroxidation, stemming from the breakdown of polyunsaturated fatty acids under the influence of free radicals, a process often associated with the development of undesirable off-flavors [32]. The data on the malondialdehydedehyde contents in the studied sausage formulations are presented in Table 3.  
A gradual increase in TBA values was observed across all the tested sausage formulations during sausage storage. The accumulation of malondialdehydedehyde, relative to its initial concentration, resulted in a 4-fold increase in the control sausages by the 10 th day of storage, while the sausages containing _Portulaca oleraea_ (purslane) showed a 3.7-fold increase over the same period. Despite this rise, the absolute TBA values for all tested products remained below 0.5 mg/kg, indicating that the lipid fraction remained relatively stable throughout the storage period. Additionally, the differences between TBA values in control sausages and sausages with purslane were not significant (\(p>0.05\)). TBA concentrations exceeding 0.5 mg/kg indicate the onset of oxidation, while values surpassing 1.0 mg/kg indicate significant oxidative degradation [32]. The accumulation dynamics of the acid value (AV) in fats demonstrated signs of oxidative changes only after 8 days of storage. However, the rate of AV increase in the experimental sausages containing purslane was lower than in the control samples.