## 4 Discussion  
An oxygen-free modified atmosphere is typically employed for packaging analogue meat products to keep the package free from oxygen until the last day of shelf life. However, this is not always guaranteed, and oxygen permeation may occur through the packaging barriers [26; 27]. In our study, although the packages of analogue meat products are supposed to be free from oxygen, a very small ratio of \(\mathrm{O_{2}}\) was observed. Nevertheless, this oxygen level in the MAP of all five products was less than 0.5%. The decrease in \(\mathrm{CO_{2}}\) concentration in the MAP of the minced products could be attributed to its higher moisture content. The reaction of carbon dioxide with moisture in the products leads to \(\mathrm{CO_{2}}\) reduction and the formation of carbonic acid [27]. Nitrogen is primarily used in MAP to displace oxygen, functioning as an inert filler [28]. However, changes in the atmosphere within the MAP are attributed to the natural interaction of the gas mixture with the packaged products [27]. Lipid oxidation is a process with several stages, in which different compounds are formed. The TBARS value is used to quantify levels of secondary products of lipid oxidation. These secondary products mainly include aldehydes and ketones [29]. The low TBARS values in minced samples could be attributed to the high content of saturated fatty acids from coconut oil used in this product (Table 1). Coconut oil is more resistant to oxidation and polymerization due to its composition of high saturated fatty acids compared to other plant oils [30]. In many plant-based products resembling ground animal-based meat products, such as minced products, burger patties, and nuggets, a combination of liquid fats (like sunflower oil) and solid fats (such as coconut oil) is used to achieve the appropriate balance. In such products, it is preferable that the fats are solid at room temperature and turn liquid after heat treatment to mimic the properties of the corresponding meat products [5]. Although no legislative limit for malondialdehydedehyde (MDA) in meat has been officially published, MDA values above 0.5 mg/kg indicate some oxidation, and levels over 1.0 mg/kg are considered unacceptable in many studies [31]. [PERSON] et al. [32] found that the TBARS values of meat analogues with different fat replacers stored under freezing conditions for six months did not exceed 1.0 mg/kg. The TBARs of all meat analogues in this study exceeded 1.0 mg/kg and at a high rate (3.20-9.71 mg/kg). Such high levels of MDA could be attributed to several processing procedures during the analogue meat production, as well as its content of oxidant susceptible oils, such as sunflower, soybean, olive, and peanut oils [33]. The incorporation of vegetable oils in different reformulated meat products has been the focus of several studies. In this regard, [PERSON] and [PERSON] [34] indicated that sausages with reduced levels of animal fat and the incorporation of vegetable oils in different forms, such as oleogel and emulsion gel, usually showed lower oxidative stability, which is consistent with the results of our study. The observed minimal levels of free fatty acids (FFA) found in minced products, in contrast to the other products examined in our study, corroborate the findings of the TBARS analysis and suggest a more favorable oxidation status for this specific product category. The emergence of free fatty acids in oils predominantly arises from the process of lipolysis, wherein hydrolytic enzymes catalyze the breakdown of triglycerides into constituent fatty acids and glycerol [35]. Lipolysis occurring within legumes results in the liberation of free fatty acids, including notable compounds such as linoleic and alpha-linolenic acids. Theseliberated fatty acids play a significant role in imparting bitterness to oat and pea protein isolates, thereby serving as potential contributors to the development of off-flavors within these food products [36; 37].