## 3 Results and Discussion
### Effect of AITC on the TBARS Values of Chicken Meat  
Lipid oxidation investigation results are shown in Figure 2. The TBARS values increased in all meat groups as storage progressed, with a higher increase observed in the control group. TBARS scores decreased in AITC containing meat (\(p<0.05\)), but reductions were more pronounced in the meat treated with MIC-2 and MIC-4. No significant difference was detected. In the meat samples treated with MIC-1, MIC-2, and MIC-4, the TBARS values were 0.099, 0.104, and 0.099, respectively, on day 0. There was an observed increasing trend, with values reaching 0.103, 0.115, and 0.116 mg MDA/kg at day 14 of storage. In contrast, the control samples exhibited TBARS scores of around 0.095 that significantly increased to 0.132 mg MDA/kg. These findings demonstrate the antioxidant activities of AITC, as evidenced by TBARS scores being less than 2 mg MDA/kg in the chicken meat samples. This could be attributed to the strong antioxidant activity of BACs, which has the potential to prevent the production of secondary lipid oxidation products that might be responsible for the off flavor in stored meat products. Several studies have indicated, that vacuum-packaged chicken results in much lower TBARS scores as compared to meat that has been stored aerobically [63]. In a study conducted by [PERSON] and [PERSON] [64], they used a cooked model meat product with mustard seed for 12 days (mustard contains a high level of AITC in its composition) and observed decreased TBARS readings in comparison to the control. Lipid oxidation is a complex chemical process that significantly reduces the stability of meat products during storage. Several factors, such as the meat fat composition, meat grinding degree, and the use or nonuse of thermal processing method, affect this process.  
In the present study, AITC was found to have kept the TBARS scores below 2 mg MDA/kg in vacuum-packed ground chicken meat, with the decrease in secondary product formation from lipid oxidation potentially due to the antioxidant activity of AITC. These  
Figure 1: The influence of AITC on meat pigments (metmyoglobin (MetMb), deoxymyoglobin (DeoMb), and oxymyoglobin (OxyMb)) in fresh chicken stored up to 14 days at 4 \({}^{\circ}\)C.  
findings suggests that the treated meat did not encounter significant changes in lipid oxidation. On the other hand, it is important to note that MDA is a significant determinant of lipid oxidation levels in lipids. Its bifunctional aldehyde property allows for cross-linking of proteins, which, in turn, reduces their functional capacity. MDA also reacts with nucleophilic amine groups such as lysine and arginine. Thus, from a nutritional perspective, it is crucial to reduce lipid oxidation [64]. Depending on the BAC, the natural antioxidants found in meat products act differently. The ability of antioxidants to reduce reactive species, their ability to inhibit autoxidation by donating a hydrogen atom to stabilize the first oxidation products, their potential to chelate metal ions (pro-oxidants), and their function as a hydroperoxide degradation inhibitor are all factors that contribute to their protective effects [65]. In our previous study, the antioxidant protective effect of BACs (AITC) on chicken meat was also analyzed, and AITC exhibited great activity in reducing TBARS values [66].