## 3 Results and Discussion
### Analysis of Color Characteristic Results  
The following values for the main color characteristics were obtained in the study on stability, before and after light exposure, based on the indicators of cooked sausages with purslane: L--lightness, a--redness, and b--yellowness. The data are presented in Table 5.  
Generally, the addition of purslane to the sausages did not alter lightness or yellowish (\(p>0.05\)). The lower redness observed in sausages with purslane could be due to the presence of chlorophyll, which may interact with meat pigments. The color characteristics of the meat products undergoing thermal processing (heating to 70-72 \({}^{\circ}\)C), the addition of chemical agents (as per the standard recipe), and storage were assessed to determine their overall color stability. The results indicated no significant changes in lightness, redness, and yellowness values (\(p>0.05\) for all). The stable color formation in the sausages with purslane, which possesses potent antioxidant properties, effectively prevent the oxidation of structural protein components that would otherwise contribute to color degradation. Analysis of Molecular Weight Distribution of Protein Fractions in Samples Using One-Dimensional Electrophoresis  
The analysis of the molecular weight distribution of protein fractions in the samples was performed via one-dimensional electrophoresis in polyacrylamide gel, which yielded the results shown in Figure 2. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Item**} & **Light** & \multicolumn{2}{c}{**Color Characteristics**} & \multirow{2}{*}{\(p\)**-Value, Color**} \\  & **Exposure** & **Control** & **Sausages with** & **Within Light** \\  & & **Sausages** & **Purslane** & **Exposure** \\ \hline L—lightness & Before & 62.64 \(\pm\) 0.93 & 59.01 \(\pm\) 0.63 & 0.988 \\  & After & 60.05 \(\pm\) 1.25 & 56.94 \(\pm\) 1.23 & 0.316 \\ a—redness & Before & 17.18 \(\pm\) 0.40 & 6.85 \(\pm\) 0.20 & \textless{}0.0001 \\  & After & 15.32 \(\pm\) 0.37 & 5.51 \(\pm\) 0.37 & \textless{}0.0001 \\ b—yellowness & Before & 14.83 \(\pm\) 0.96 & 15.62 \(\pm\) 0.42 & 0.772 \\  & After & 16.05 \(\pm\) 1.04 & 16.84 \(\pm\) 0.61 & 0.996 \\ Color stability, \% & & 92.30 \(\pm\) 2.17 & 89.68 \(\pm\) 1.74 & 0.183 \\ \hline \hline \end{tabular}
\end{table} 
Table 5: The dynamics of fat oxidation, with the accumulation of acid number in sausages during storage. A broad range of protein fractions was identified, including key structural proteins, with no significant differences observed between the control sausages and those containing _Portulaca olercea_ (purslane). Several protein bands likely corresponded to fragments of major proteins, such as NADH dehydrogenase (21.7 kDa), fataxin (23.5 kDa), NADH dehydrogenase subunit K (31.1 kDa), myozenin-1 (31.6 kDa), and alpha-1D tubulin chain (50.2 kDa), which were more prominently expressed in the control sample. Additionally, other protein fractions were well represented, including fragments of cofilin (18.5 kDa), cathepsin B (36.6 kDa), cysteine protease (39.9 kDa), RNA-binding protein (40.0 kDa), cyclin-dependent kinase (42.7 kDa), actin (42.0 kDa), serine/threonine protein kinase (49.0 kDa), ribonuclease (64.2 kDa), heat-shock protein (70.2 kDa), catenin beta-1 (85.5 kDa), spondin-1 (90.9 kDa), desmocollin 2 (100.4 kDa), histidine-rich calcium-binding protein (104.6 kDa), and supervillin (244.8 kDa). Moreover, the densitometric analysis revealed two distinct proteins unique to the purslane family, identified in the sausages containing purslane (Table 6). These findings suggest purslane's potential influence on the product's protein composition, although the overall protein profile between the two sausage types remained largely similar. Two plant-associated proteins (enzymes) were identified in the sausages containing _Portulaca olercea_--namely 4,5-DOPA dioxygenase extradiol and maturase K--using computer-assisted densitometry.