## 3 Results and Discussion
### Fatty Acid Composition  
The composition of fatty acids was determined at the beginning and end of the storage period. There is no significant difference in fatty acid composition between control burger and burgers with extracts on day 1 of refrigerated storage (Table 3). The sum of saturated fatty acids ranged from 21.79 \(\pm\) 0.37 to 22.58 \(\pm\) 0.99% for all burgers at the beginning of the storage period and from 22.23 \(\pm\) 0.67 to 23.16 \(\pm\) 0.91% at the end of the storage time, dominated by palmitic (C16:0) and stearic (C18:0) fatty acids. The sum of monounsaturated fatty acids (MUFA) ranged from 42.2 to 42.7% throughout the storage, dominated by oleic acid (C18:1 cis9). The sum of polyunsaturated fatty acids (PUFA) varied only slightly through the shelf-life period. In the control sample, PUFA decreased by 2%, the sum of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) by 4%. The PUFA in burgers with extracts and pure compounds did not change during storage.  
\begin{table}
\begin{tabular}{l c c c c c c c c c} \hline \hline
**Treatment Group** & \multicolumn{2}{c}{**CON**} & \multicolumn{2}{c}{**JB**} & \multicolumn{2}{c}{**PCJ**} & \multicolumn{2}{c}{**BCV**} \\ \hline
**Storage Time (Days)** & **1** & **1** & **1** & **11** & **1** & **1** & **11** & **11** \\ \hline
**Fatty Acds (Cu)** & & & & & & & & & \\ \hline \(\Sigma\)-SFA & 22.34 \(\pm\) 1.01 \({}^{\ast}\) & 22.43 \(\pm\) 0.67 \({}^{\ast}\) & 21.79 \(\pm\) 0.37 \({}^{\ast}\) & 22.50 \(\pm\) 1.22 \({}^{\ast}\) & 22.58 \(\pm\) 0.99 \({}^{\ast}\) & 23.16 \(\pm\) 0.91 \({}^{\ast}\) & 21.99 \(\pm\) 0.46 \({}^{\ast}\) & 22.20 \(\pm\) 0.72 \({}^{\ast}\) \\ \(\Sigma\) MUFA & 42.56 \(\pm\) 0.57 \({}^{\ast}\) & 42.69 \(\pm\) 0.65 \({}^{\ast}\) & 42.53 \(\pm\) 0.61 \({}^{\ast}\) & 42.46 \(\pm\) 1.16 \({}^{\ast}\) & 42.64 \(\pm\) 0.56 \({}^{\ast}\) & 42.19 \(\pm\) 0.87 \({}^{\ast}\) & 42.50 \(\pm\) 0.35 \({}^{\ast}\) & 42.26 \(\pm\) 0.66 \({}^{\ast}\) \\ \(\Sigma\) PUFA & 35.09 \(\pm\) 0.95 \({}^{\ast}\) & 34.46 \(\pm\) 0.72 \({}^{\ast}\) & 35.64 \(\pm\) 0.76 \({}^{\ast}\) & 35.04 \(\pm\) 0.86 \({}^{\ast}\) & 34.78 \(\pm\) 0.65 \({}^{\ast}\) & 34.36 \(\pm\) 0.83 \({}^{\ast}\) & 35.16 \(\pm\) 0.83 \({}^{\ast}\) & 35.46 \(\pm\) 0.85 \({}^{\ast}\) & 35.42 \(\pm\) 0.57 \({}^{\ast}\) \\ EPA & 1.27 \(\pm\) 0.09 \({}^{\ast}\) & 1.04 \(\pm\) 0.03 \({}^{\ast}\) & 1.37 \(\pm\) 0.13 \({}^{\ast}\) & 1.48 \(\pm\) 0.05 \({}^{\ast}\) & 1.22 \(\pm\) 0.03 \({}^{\ast}\) & 1.21 \(\pm\) 0.04 \({}^{\ast}\) & 1.32 \(\pm\) 0.02 \({}^{\ast}\) & 1.28 \(\pm\) 0.08 \({}^{\ast}\) \\ EPA-DHA & 1.56 \(\pm\) 0.11 \({}^{\ast}\) & 1.23 \(\pm\) 0.06 \({}^{\ast}\) & 1.61 \(\pm\) 0.02 \({}^{\ast}\) & 1.58 \(\pm\) 0.09 \({}^{\ast}\) & 1.44 \(\pm\) 0.03 \({}^{\ast}\) & 1.36 \(\pm\) 0.12 \({}^{\ast}\) & 1.57 \(\pm\) 0.02 \({}^{\ast}\) & 1.52 \(\pm\) 0.12 \({}^{\ast}\) \\ EPA-DHA & 2.83 \(\pm\) 0.15 \({}^{\ast}\) & 2.72 \(\pm\) 0.09 \({}^{\ast}\) & 2.98 \(\pm\) 0.16 \({}^{\ast}\) & 2.92 \(\pm\) 0.12 \({}^{\ast}\) & 2.66 \(\pm\) 0.06 \({}^{\ast}\) & 2.58 \(\pm\) 0.16 \({}^{\ast}\) & 2.89 \(\pm\) 0.05 \({}^{\ast}\) & 2.80 \(\pm\) 0.20 \({}^{\ast}\) \\ n-3 & 7.39 \(\pm\) 0.23 \({}^{\ast}\) & 6.70 \(\pm\) 0.38 \({}^{\ast}\) & 7.62 \(\pm\) 0.32 \({}^{\ast}\) & 7.50 \(\pm\) 0.28 \({}^{\ast}\) & 7.17 \(\pm\) 0.16 \({}^{\ast}\) & 7.12 \(\pm\) 0.30 \({}^{\ast}\) & 7.74 \(\pm\) 0.83 \({}^{\ast}\) & 2.86 \(\pm\) 0.37 \({}^{\ast}\) \\ n-6 & 32.25 \(\pm\) 0.45 \({}^{\ast}\) & 32.19 \(\pm\) 0.63 \({}^{\ast}\) & 32.66 \(\pm\) 0.60 \({}^{\ast}\) & 32.12 \(\pm\) 0.73 \({}^{\ast}\) & 32.12 \(\pm\) 0.59 \({}^{\ast}\) & 32.08 \(\pm\) 0.67 \({}^{\ast}\) & 32.27 \(\pm\) 0.41 \({}^{\ast}\) & 32.63 \(\pm\) 0.37 \({}^{\ast}\) \\ n-3/3/0.6 \({}^{\ast}\) & 0.23 \(\pm\) 0.21 \({}^{\ast}\) & 0.23 \(\pm\) 0.2 \({}^{\ast}\) & 0.22 \(\pm\) 0.2 \({}^{\ast}\) & 0.22 \(\pm\) 0.2 \({}^{\ast}\) & 0.23 \(\pm\) 0.23 \({}^{\ast}\) & 0.23 \(\pm\) 0.23 \({}^{\ast}\) \\ PUFA/SFA \({}^{\ast}\) & 1.57 & 1.53 & 1.64 & 1.56 & 1.54 & 1.50 & 1.6 & 1.59 \\ \hline \hline \end{tabular}
\end{table}
Table 3: _Cont._