<p>The use of synthetic stabilizers in foods, such as sodium tripolyphosphate, has been widely adopted to improve preservation, but its impact on health and the growing demand for natural products has encouraged the search for natural alternatives. This study aims to replace the synthetic stabilizer (sodium tripolyphosphate) with natural alternatives, such as pea protein and dehydrated orange peel flour (Y200), in seasoned and chilled chicken cuts, evaluating the effectiveness of these alternatives in product preservation. Five formulations were tested: A1 (0.5% Y200 natural stabilizer), A2 (0.85% Y200), A3 (0.3% synthetic stabilizer and 0.5% Y200), control (C, no stabilizer), and standard (P, 0.5% synthetic stabilizer). Lipid oxidation (TBARS) was monitored for 11 days, and other tests were conducted for 14 days. The A2 formulation exhibited the lowest moisture content on day 11 (66.16%), with higher pH values on days 7 (7.04) and 11 (7.07). Protein peaked on day 11 in P (17.00%) and initially in A1 (16.98%). A2 retained more moisture than the control but less than the standard. The A2 formulation with 0.85% natural stabilizer demonstrated superior moisture and pH levels, crucial for moisture retention and protein expansion. TBARS values indicated effective inhibition of lipid oxidation. The incorporation of Y200 proved to be a viable alternative to synthetic additives, showing promising results across all analyses, particularly in preserving product quality and reducing lipid oxidation. The results of this study highlight the potential for replacing synthetic stabilizers with natural alternatives, contributing to the development of healthier food products with fewer chemical additives and aligning with the growing trend of markets seeking cleaner-label products.</p>