## 3 Results and Discussion
### Analysis of Fatty Acid Composition Results
The AV in the sausages with purslane was slightly higher than in the control until the 6 th day of storage, after which the rate of fat spoilage significantly accelerated in the samples without purslane. Based on this, it can be concluded that the inclusion of purslane extract in sausage formulations notably impacted the rate and extent of lipid oxidation, demonstrating its potential as an effective antioxidant in meat products. In addition to lipid oxidation, proteins in meat products are also vulnerable to oxidative processes. One of the most commonly employed methods for assessing protein oxidation is the measurement of carbonyl derivatives. The total content of carbonyl compounds extracted from the protein matrices of the control sausages and the sausages with purslane was evaluated in this study. This assessment was conducted only during the initial days of storage. Unfortunately, due to the lack of extended storage studies, it was not possible to monitor the accumulation of carbonyl compounds over time to fully examine purslane's role as an antioxidant and stabilizer in mitigating protein oxidation. However, the control sausages displayed higher levels of carbonyl compounds than those with purslane supplementation even in the early stages of storage. The presence of a higher proportion of unsaturated fatty acids and sulfur-containing amino acids in animal muscles leads to an elevated susceptibility of both lipids and proteins to oxidative processes. Lipid oxidation, in particular, is a critical factor impacting the quality of meat products, as it contributes to color changes, the development of off-flavors and odors, and the formation of toxic compounds, all of which pose potential risks to human health [33]. Moreover, the oxidation of both lipids and proteins can lead to undesirable changes in meat products from \begin{table}
\begin{tabular}{c c c c} \hline \multirow{2}{*}{**Acid Value, Storage Time, Days**} & \multicolumn{2}{c}{**Concentration, mg KOH/g**} & \multirow{2}{*}{\(p\)**-Value, Treatment Within Storage Time**} \\ \cline{2-2} \cline{4-4}  & & & \\ \cline{1-1} \cline{3-4}  & & & \\ \cline{1-1} \cline{3-4}  & & & \\ \cline{1-1} \cline{3-4}  & & & \\ \cline{1-1} \cline{3-4}  & & & \\ \cline{1-1} \cline{3-4}  & & & \\ \hline \end{tabular}
\end{table} 
Table 4: Fat oxidation dynamics, with accumulation of acid number in sausages during storage. both a technological and sensory standpoint, including discoloration, defects in texture, diminished nutritional value, and negative health implications [34]. Various essential oils are being investigated for their strong antioxidant properties as natural alternatives to synthetic antioxidants used in the meat industry. Many of these oils are classified as generally recognized as safe (GRAS) and have demonstrated beneficial effects on meat products when used alone or in combination with other essential oils, ingredients, or preservation technologies. These oils' effectiveness depends on various factors, such as the concentration, potential synergistic effects, and extraction method. While steam distillation remains the most widely used method for extracting essential oils industrially, new extraction technologies have been developed to overcome the limitations of traditional methods, enabling the production of higher-quality essential oils [35]. _Portulaca oleracea_ extract is known for its potent antioxidant activity, attributed to its high concentration of polyphenols, short-chain organic acids, and saccharides. As a natural antioxidant, purslane offers several advantages over synthetic antioxidants, including superior stability, non-toxicity, and medicinal properties. Additionally, it is a low-calorie food with numerous therapeutic benefits [36; 37; 38]. Using dried purslane further enhances its shelf life and maintains its usability, as this form retains a greater proportion of its beneficial properties compared with extracts, whether water- or solvent-based.