Oxidative stability of n-3-enriched chicken patties under different package-atmosphere conditions

•Oxidation is a major cause of deterioration for n-3-enriched meat products.•Several quality parameters of chicken patties adversely affected by n-3 enrichment.•n-3 PUFA, TBARs, COPs, colour, smell and flavour changed in enriched meats.•Package-atmosphere conditions used in the meat industry applied to chicken patties.•Low O2 stabilises n-3-enriched patties against lipid and cholesterol oxidation. The oxidation processes were studied in chicken patties, enriched with n-3 fatty acids, after 8days 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 (