Effect of Extract in Pro-Healthy Chicken Patties: Physicochemical Properties and Oxidative Stability.

is a subtropical fruit rich in dietary fibers, carotenoids, vitamins, minerals, and polyphenols. To substitute synthetic additives, its extracts could become an interesting proposal to preserve quality while adding desirable characteristics to meat products. This study aimed to develop healthier chicken patties (with a structured animal fat replacer) added with prickly pear extract (PPE). The extract was analyzed for total phenolic content and antioxidant activity (FRAP, ABTS, DPPH, and ORAC). Four chicken patty formulations were manufactured with total replacement of animal fat by sesame oil emulsion: control, erythorbate 500 ppm, PPE 500, and PPE 750 ppm. Proximate composition and fatty acid profile were analyzed on day 1, and pH, color, and lipid oxidation on days 1, 4, 8, 12, and 16. PPE treatments showed lower TBARSs ( < 0.05) and greater pigment stability at the end of storage, corroborating its potential to delay oxidation reactions. No significant effects on chemical composition, pH, or fatty acid profile were observed ( > 0.05). Unsaturated represented 76.2% of total fatty acids. Therefore, PPE is an effective antioxidant by improving oxidative stability without promoting changes in other properties, besides adding cleaner label approaches and the use of natural ingredients to develop meat products reformulated with unsaturated oils.