## 3 Results and Discussion
### Antioxidant Characteristics of Chicken Products Seasoned Stored in Vacuum and Atmosphere Conditions  
White wine pomace is a potential source of polyphenols, which are recognized for their substantial antioxidant potential. These compounds efficiently neutralize free radicals or chelate transition metals. This property is vital in preventing rancidity development in food products [30]. The effectiveness of antioxidants cannot be evaluated using only one assay protocol due to the several multifunctional mechanisms that participate in the antioxidant activity [42]. For that reason, the assessment of several antioxidant assays that include different mechanisms is necessary to evaluate the potential antioxidant activity [43]. In general, ABTS and FRAP antioxidant capacity assays show a high and positive correlation among them [44], regardless of the food product considered [45; 46; 47]. Therefore, in the present study, in order to evaluate the antioxidant characteristics of chicken products with and without WPS during 18 days of vacuum or atmospheric storage, the ABTS and FRAP analysis were performed and the results are shown in Table 4.  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Product**} & \multirow{2}{*}{**Parameter**} & \multirow{2}{*}{**Treatment**} & \multicolumn{4}{c}{**Time (Days)**} \\ \cline{4-7}  & & & **0** & **7** & **14** & **18** \\ \hline \multirow{6}{*}{Breast} & pH & C-V & 6.69 \(\pm\) 0.02  & 6.60 \(\pm\) 0.01  & 6.72 \(\pm\) 0.01  \\  & S-V & 6.62 \(\pm\) 0.04 [1b  & 6.63 \(\pm\) 0.04 [1a  & 6.62 \(\pm\) 0.04 [1a  & 6.60 \(\pm\) 0.04 [1a  & 6.60 \(\pm\) 0.06 [1a  & 6.62 \(\pm\) 0.01 [2a  & 0.977 \(\pm\) 0.004 [1a  & 0.972 \(\pm\) 0.001 [1a  & 0.978 \(\pm\) 0.003 [1a  & 0.974 \(\pm\) 0.006 [1a  & 0.977 \(\pm\) 0.002 [1a  & 6.65 \(\pm\) 0.01 [2a  & 6.60 \(\pm\) 0.04 [1a  & 6.78 \(\pm\) 0.01 [2a  \\  & & S-V & 0.973 \(\pm\) 0.003 [2a [FOOTNOTE:]Footnote : mean values with different superscripts in the same column are significantly different (\(p<0.05\)). [ENDFOOTNOTE] \\  & & S-V & 0.972 \(\pm\) 0.002 [1a [FOOTNOTE:]Footnote : mean values with different The addition of WPS significantly increased (\(p<0.05\)) the antioxidant capacity of chicken products (Table 4), regardless of packaging type. This increase could be provided by the polyphenols present in wine pomace seasoning, which have the ability to donate electrons to free radicals formed during lipid oxidation, subsequently stabilizing their structure through resonance delocalization by an electron within its aromatic ring [30, 48]. It is likely that the phenolic acids released by the seasoning are the main contributors to the antioxidant activity [43]. Regarding the effect of time storage, chicken breasts maintained similar values throughout refrigerated storage, with the values always being higher for the samples treated with the WPS. However, the burger control (C-V and C-A) showed decreasing ABTS values during storage, whereas the addition of WPS stabilized the ABTS values. Changes in the antioxidant capacity of the WPS recovered from chicken breast storage under vacuum and atmospheric conditions were evaluated by [PERSON] et al. [15], who reported a significant increase in the ABTS values. This increase could be attributed to the migration or interaction of antioxidant compounds in the meat with the seasoning [49]. The FRAP values were higher in samples with WPS, for both chicken breasts and burgers, regardless of the packaging type. Additionally, there was a decrease in FRAP values observed during refrigerated storage for all treatments, regardless of the addition of WPS. These results could be explained by the decrease in FRAP activity of WPS, as observed by [PERSON] et al. [15] over a 15-day storage period. Lipid Oxidation Levels in Chicken Breast and Burgers Treated with Seasoning under Vacuum and Atmospheric Storage Conditions  
Lipid oxidation in meat products is usually evaluated using the TBARS method, which serves as an indicator of lipid oxidation [50].