Elaboration and evaluation of chicken burger patty added with oregano extract as a natural antioxidant

This study aimed to evaluate chicken burger patties added with oregano extract as a natural antioxidant. A hydroalcoholic of dehydrated was prepared. The lyophilized evaluated for antioxidant activity by the Folin-Ciocalteu, DPPH, FRAP, and ABTS methods. Chicken patty formulations were prepared addition at different concentrations: 0.00% (control formulation - C), 0.25% (NA1), 0.50% (NA2), 0.75% (NA3), sodium erythorbate, synthetic (SA). pH, water activity, lipid oxidation, yield, shrinkage, color, texture. showed 182.38 g GAE g−1 reducing capacity, 2531.13 mmol Trolox 2.16 ABTS, an EC50 DPPH 33.88 DPPH. did not change parameters texture profile patties. (NA2) (NA3) darker, less reddish, more yellowish than C, NA1, SA Formulations NA2, NA3, differ from each other regarding oxidation 60 days storage, but values significantly lower C (without antioxidants). Furthermore, increase in TBARS observed during storage period SA, which antioxidants (NA1, NA3). Oregano properties methods, demonstrating potential be used substitute foods. led without compromising texture, yield parameters, being considered ideal concentration application.