## 4 Discussion
Lipid oxidation stability in complex food products, such as meat analogues, which consist of a number of different ingredients, depends on the quality of the ingredients used in their production. For example, oils and other ingredients should be as fresh as possible with minimal levels of lipid oxidation thus extending the shelf life of the final product. To effectively mitigate chemical lipid oxidation reactions in food materials, a range of strategies can be employed, encompassing the reduction in oxygen levels, prevention of exposure to ultraviolet light, storage at lower temperatures, and the incorporation of antioxidants [38]. The synergy between plant endogenous antioxidants and those added during processing plays a pivotal role in regulating lipid oxidation through a multitude of mechanisms, thereby enhancing the stability and shelf life of food products [39; 40]. Due to the intensive processing of proteins and fats in meat analogues, antioxidants are added to prevent fat rancidity and protein oxidation. The production of meat and meat analogues often involves the use of several spices and aromatic plants to enhance their antioxidant properties [41]. The higher polyphenol content in steak and the lowest in filet samples were reflected in the FRAP and CUPRAC values. High correlation coefficients be-tween the polyphenols and antioxidant activities (of cereal and pseudocreal) and FRAP and CUPRAC have been reported. Both assays (FRAP and CUPRAC) are based on similar mechanisms, involving electron transfer reactions with metal ions for oxidation and analyzing the ability to reduce the radical cation [42]. The high antioxidant capacity observed in the minced product via DPPH, ABTS, and CUPRAC assays may help avoid excessive secondary oxidation in such products, as indicated by its lower content of TBARS and FFA. [PERSON] and [PERSON] [43] reported a high correlation between DPPH and ABTS in soybean-based products, as both methods detect free radical scavenging capability. DPPH and ABTS assays are typically based on mechanisms involving both hydrogen atom and electron transfers [44]. The lower polyphenol content and antioxidant capacity (FRAP and CUPRAC values) of the filet products could be the reason for the higher susceptibility of this product to secondary oxidation, as evidenced by the significantly high TBARS values. The observed polyphenol content and antioxidant capacity, as indicated by the FRAP and CUPRAC values, in the filet products compared to the other samples may underlie the increased susceptibility of the former to secondary oxidation, a hypothesis supported by the markedly elevated TBARS values. This correlation raises further inquiry into the interplays among polyphenols, antioxidant capacity, and lipid oxidation kinetics within filet products. A comprehensive exploration of these factors could illuminate underlying mechanisms and inform targeted interventions aimed at bolstering the oxidative stability of filet products, thereby enhancing their shelf life and overall quality. Adopting a multidimensional approach that affects biochemical analysis, sensory evaluation, and lipidomics may reveal novel insights into the dynamics governing lipid oxidation in filet products, paving the way for more effective preservation strategies and product formulations in the food industry.