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ORIGINAL ARTICLE
Effect of Prickly Pear (Opuntia ficus-indica L.) Peel Incorporation to Meat Batter on the Quality of Functional Chicken Sausages
Anwar Noman 1,2
,
 
Yuxia Wang 1
,
 
Chao Zhang 1
,
 
Mohamed Mustafa 3
,
 
Sherif M Abed 3
 
 
 
More details
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1
Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644000, China
 
2
Department of Agricultural Engineering, Faculty of Agriculture, Foods and Environment, Sana’a University, Sana’a, Yemen
 
3
Food and Dairy Science and Technology Department, Faculty of Environmental Agricultural Science, Arish University, North Sinai 45526, Egypt
 
 
Submission date: 2025-05-04
 
 
Acceptance date: 2025-09-24
 
 
Corresponding author
Yuxia Wang   

Food Engineering, Yibin University, 644000, Yibin, China
 
 
 
KEYWORDS
dietary fiber
functional food
meat product
nutritional value
prickly pear fruits
 
TOPICS
ABSTRACT
While representing a valuable source of high-quality protein, meat products have certain limitations, including their susceptibility to lipid oxidation and a general lack of complex carbohydrates, like dietary fiber. This study explores the potential of prickly pear peel (PPP), an agricultural byproduct rich in dietary fiber and phenolic compounds, as a functional food additive to address these drawbacks. In this study, functional chicken sausages were prepared with varying contents of PPP (2%, 4%, 6%, and 8% of the total meat batter, w/w), and their nutritional value, cooking properties, content of thiobarbituric acid reactive substances (TBARS), microbial quality, and sensory acceptability were assessed. PPP incorporation to meat batter significantly enhanced the nutritional value of the sausages, as evidenced by an increase in both ash and dietary fiber contents. Furthermore, PPP addition improved the cooking yield from 85.96% to 89.47% and the water holding capacity from 25.36% to 66.29%. The TBARS value decreased as the total phenolic content of the sausages increased. Notably, after 21 days of refrigeration, the sausages supplemented with 8% PPP exhibited significantly lower total plate counts (4.62×105 CFU/g) compared to the control samples (5.54×105 CFU/g). Sensory evaluation revealed that the control samples and the sausages with 2% PPP achieved the highest overall acceptability scores among all treatments. These findings support the potential of PPP as a value-added ingredient to improve the nutritional quality, functional properties, and storage stability of meat products.
FUNDING
This study was supported by the Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province (No. 2024GTZD01) and the High-level Course of Yibin University, “Food Safety” (2024XGJ001).
CONFLICT OF INTEREST
The authors declare that they have no conflict of interest.
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