## 4 Discussion
### Fatty Acid Profile and Content of Pork Pates  
In the human diet, apart from the level of fat intake, its composition is important, especially the content of individual groups of fatty acids. In each of the evaluated pates, MUFA constituted the largest percentage of all acids, followed by SFA and PUFA. Similar results were obtained in pork pates by other authors [1,2,6]. Fish meat pate had the significantly highest SFA content among all products (Table 5), which can be explained by the high SFA content in fish muscle tissue. In pike, a high seasonal effect on the variability of the fatty acid profile was observed, with SFA content ranging from 25.7% (November) to 64.7% (April) [36]. In the case of perches, the differences were smaller, i.e., from 25.5% (March/April) to 34.6% (October/November) [28]. The proportion of n-6/n-3 fatty acids is an important parameter from the point of view of human health, and its value should not exceed 4 [37]. The value of the n-6/n-3 ratio of the control pate was 3.5 times higher than the mentioned limit, while in pate with fish meat it was more than twice as high (Table 5). Only pate with the addition of roe was similar to the recommended value of this ratio (4.70). [PERSON] et al. [6] reported that the replacement of pork fat with fish oil reduced the level of this proportion from 13.13 to even 0.47. The presentation of the content of fatty acids in absolute figures (mg/100 g of meat) allows for an estimate of the coverage of the recommended daily requirement for these acids [12]. For a diet providing 2000 kcal per day, a portion of 100 g of CON pate covered on average 34.2% of the recommended intake for SFA, 24.7% for MUFA, 8.7% for PUFA, and 11.6% for n-6 acids. The same portion of experimental pates covered a much smaller extent the recommended intake of the above-mentioned acids (R pates: SFA 26.6%, MUFA 19%, PUFA 7.9%, n-6 9.3%; F pate: SFA 24.2%, MUFA 17%, PUFA 6%, n-6 7.7%), which was related to their lower fat content. However, pate R provided more than 9% of the daily demand for n-3 acids and as much as 60% for EPA+DHA, where, by comparison, the CON pate only covered the demand for these acids in 3.9% and 2.1%, respectively, and the fish meat pate in 3.7% and 15.3%. were analyzed. The internationally accepted standards and recommendations of Codex Alimentarius [39; 40; 41] allow the consumption of animal fats with AV \(<\) 4 mg KOH/g fat and fish oils with an acid value of 3 to 45 mg KOH/g fat. According to the Codex, the permitted peroxide value of animal fats is 10 mEq active oxygen/kg fat and of fish oil is 5 mEq active oxygen/kg fat. The TBARS value is characterized by secondary lipid oxidation products. The content of these compounds in our own pates was similar to the level recorded by [PERSON] et al. [4] in lean pork pates (2.87 mg MDA/kg pate). The quoted authors observed a much higher concentration of secondary fat oxidation products in pates with high fat content (31.2%) than in pates with low lipid content (20.5%), confirming the relationship between fat content and TBARS value. [PERSON] et al. [42] obtained the highest TBARS value in pates enriched with PUFA n-3 acids, which suggests that fat oxidation also accelerates the addition of fish oil. A significant increase in TBARS value was not noticed by [PERSON] et al. [1] in pates with increased n-3 acid content, produced on the basis of raw materials from animals fed with vegetable oils. The content of conjugated dienic and trienic acids is one of the indicators for assessing the oxidative stability of lipids. The presence of these compounds is primarily indicative of the initiation of the oxidation process [43]. Conjugated dienes are formed by the oxidation of polyunsaturated acids, whereas conjugated trienes are formed by the dehydration of conjugated diene-hydroxides [44]. There are no studies available on the content of these compounds in pates. In the results obtained, it is puzzling that TBARS, CD, and CT were significantly (\(p\leq 0.01\)) higher in fish meat pate compared to other products.