Sustainable Valorization of Chicken Feet Protein Hydrolysate and Salicornia perennans for Improving Antioxidant Capacity and Oxidative Stability of Cooked Beef Sausages

The sustainable valorization of food processing by-products and the incorporation of bioactive ingredients offer promising strategies for improving the quality and storage stability of meat products. This study investigated the effects of incorporating 5% chicken feet protein hydrolysate (CFPH) and 1% Salicornia perennans powder into cooked beef sausages on fatty acid composition, antioxidant capacity, oxidative stability, and instrumental color characteristics during 10 days of refrigerated storage. The experimental formulation involved a 33.3% reduction in added sodium chloride and adjustments to meat and fat proportions. No statistically significant differences were observed in individual fatty acid concentrations between formulations (p > 0.05). Total ω-6 polyunsaturated fatty acids (PUFA) increased numerically from 31.19% to 31.93% (p = 0.071), while ω-3 PUFA increased from 1.79% to 2.22% (p = 0.234). After 10 days of refrigerated storage, the experimental sausages exhibited significantly lower peroxide values (31.1%), thiobarbituric acid-reactive substances (38.5%), acid values (19.0%), and protein carbonyl content (18.4%) compared with the control (p < 0.05). The total color difference (ΔE*) on day 10 was lower in the experimental formulation (1.50) than in the control (3.93), indicating a smaller overall change in instrumental color coordinates. Ferric reducing power increased by 74.5%, from 10.20 to 17.80 mg GAE/g, while DPPH radical-scavenging activity increased from 14.10% to 27.40% (p < 0.0001). Overall, the experimental formulation demonstrated enhanced antioxidant capacity and oxidative stability while maintaining a more favorable instrumental color profile during storage. These findings highlight the potential of combining poultry by-product-derived protein hydrolysates with halophytic plant ingredients in the development of value-added meat products.