## 3 Results  
The results of the gas concentrations in the Modified Atmosphere Packaging (MAP) are presented in Table 2. On the final day of their shelf life, the percentage of O\({}_{2}\) concentration in the MAP for all the investigated products was below 0.5, with no significant differences observed among them (\(p>0.05\)). The CO\({}_{2}\) concentration in the MAP of the minced products was significantly lower (\(p<0.05\)) compared to the other evaluated products. The highest nitrogen ratio (\(p<0.05\)) was found in the MAP of the minced products, while the lowest was observed in the MAP of the noodle products. The results of the oxidation status, including TBARS, free fatty acid, polyphenols, and antioxidant capacity, are presented in Table 3. The TBARS values of the minced products were significantly lower (\(p<0.05\)) compared to the other evaluated products, while the highest values (\(p<0.05\)) were observed in file samples. No significant differences (\(p>0.05\)) in TBARS values were observed between the noodles and burgers. The free fatty acid (FFA) content of the minced samples was significantly lower (\(p<0.05\)) than the other evaluated analogue meat products, followed by burgers, steaks, file polyphenol content in the steaks was twice as high (2.63 mg gallic acid/g) compared to the fillets (1.01 mg gallic acid/g), noodles (1.08 mg gallic acid/g), and minced products (1.15 mg gallic acid/g). The highest antioxidant capacity, as determined by the DPPH and ABTS methods, was observed in the minced products and was significantly higher (\(p<0.05\)) than other evaluated analogue meat products. The steaks and noodles exhibited higher DPPH (% inhibition) than the fillets and burgers, while showing lower ABTS (% inhibition). According to the FRAP and CUPRAC assays, the highest antioxidant capacity was observed in the steak samples, while the file products contained the lowest capacity. The CUPRAC method of antioxidant assessment indicated that the steak and minced samples had a higher antioxidant capacity (with 11.77 and 11.48 Trolox mmol/kg, respectively), followed by the burgers (6.96 Trolox mmol/kg), noodles (5.34 Trolox mmol/kg), and fillets (4.75 Trolox mmol/kg), respectively. Table 4 shows the correlation analysis (R-regression, done by Pearson's correlation) of the gas composition in the Modified Atmosphere Packaging (MAP) with measured oxidative-hydrolytic stability and antioxidant properties. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Samples** & **MAP** & **TBARS** & **FFA** & **Polyphenols** & **DPPH** & **ABTS** & **FRAP** & **CUPRAC** \\ \hline steak & O\({}_{2}\) & 0.1457 & 0.2604 & 0.6313 * & 0.0677 & 0.4749 & 0.5224 & 0.7347 * \\  & CO\({}_{2}\) & 0.4077 & \(-\)0.1018 & \(-\)0.6656 & \(-\)0.4555 & \(-\)0.7386 & 0.6474 & \(-\)0.6485 \\  & O\({}_{2}\) & 0.6716 & 0.8408 & 0.9286 * & 0.6357 * & 0.6763 & 0.7975 & 0.7215 \\  & CO\({}_{2}\) & \(-\)0.1855 & 0.0238 & \(-\)0.4748 & 0.6268 & 0.2912 & 0.5163 & \(-\)0.1904 \\  & O\({}_{2}\) & 0.3498 & 0.4547 & 0.6899 & 0.2586 & 0.6803 & 0.8518 * & 0.9452 * \\  & CO\({}_{2}\) & \(-\)0.1109 & 0.515 & \(-\)0.0775 & 0.173 & 0.5805 & \(-\)0.1263 & 0.0283 \\  & O\({}_{2}\) & \(-\)0.3942 & 0.0934 & 0.5522 & 0.746 & 0.9221 * & 0.2679 & 0.5994 \\  & CO\({}_{2}\) & \(-\)0.0723 & 0.2039 & 0.1127 & 0.0135 & 0.0434 & 0.0282 & \(-\)0.054 \\  & O\({}_{2}\) & 0.0916 & 0.8866 * & 0.3217 & \(-\)0.689 * & 0.5126 & 0.4112 & 0.1931 \\  & CO\({}_{2}\) & \(-\)0.1338 & \(-\)0.8738 * & \(-\)0.2709 & 0.7345 * & \(-\)0.3037 & \(-\)0.2249 & \(-\)0.2671 \\ \hline \hline \end{tabular}
* Statistically significant (\(p<0.05\)) correlation.  
\end{table} 
Table 4: Correlation (coefficient of determinations r) of gas composition in MAP with measured oxidative–hydrolytic stability and antioxidant properties.