PRICKLY PEAR SEED POWDER AS A NATURAL FAT REPLACER IN BEEF BURGERS: IMPACT ON NUTRITIONAL QUALITY, TECHNOLOGICAL PROPERTIES, OXIDATIVE STABILITY, AND SENSORY CHARACTERISTICS

Abstract

Background: Natural plant-based fat replacers are increasingly used to improve the nutritional quality of processed meat products.Prickly pear seed powder (PPSP) is a fiber-and phenolic-rich by-product with potential functional applications in meat systems.Objective: This study evaluated the effect of PPSP as a natural fat replacer on the nutritional, technological, oxidative, and sensory properties of beef burgers.Methods: Beef fat was replaced with PPSP at levels of 25%, 50%, and 75% (w/w).Burgers were analyzed for proximate composition, cooking properties, texture, color, total phenols, TBARS values, and sensory quality using standard analytical methods.Results: PPSP contained high dietary fiber (49.44%) and phenolic compounds (316.36 mg GAE/g).PPSP incorporation significantly reduced fat content from 20.24% to 6.54% and caloric value from 279.64 to 166.22 kcal/100 g, while increasing fiber content from 1.17% to 8.52%.Cooking yield increased from 52.11% to 71.82%, whereas cooking loss decreased from 47.89% to 28.18%.TBARS values in cooked burgers decreased from 0.930 to 0.455 mg MDA/kg, indicating improved oxidative stability.Burgers containing 50% PPSP showed the highest overall acceptability (8.02).Conclusion: PPSP is a promising clean-label fat replacer for producing healthier beef burgers with improved technological and antioxidant properties.