The oxidation processes were studied in chicken patties, enriched with n-3 fatty acids, after 8 days of
storage at 4 C, under different aerobic conditions, and following heat treatment. Significant effects were
seen on lipid and cholesterol oxidation and the sensory qualities for whole flaxseed addition in the
chicken feed (i.e., n-3 fatty acid enrichment), and for the different package-atmosphere conditions. For
the raw chicken patties, n-3 enrichment increased the colour L⁄ values while, after the heat treatment,
there were higher thiobarbituric acid-reactive substances (TBARs) and cholesterol oxidation products
(COPs), and the rancidity was more pronounced. In comparison with the low O2 (