Roselle (Hibiscus sabdariffa L.) extracts added to Frankfurt-type sausages: Effects on chemical, physicochemical, and sensorial properties

Abstract

The aim of this study was to determine the effect of roselle (Hibiscus sabdariffa L.) aqueous extracts addition on the chemical, physicochemical, and sensorial properties of frankfurter-type sausages. For that, five formulations were prepared: the original mixture was used as control sample (CS). The other samples were formulated added roselle extract at 2% (RAE2), 4% (RAE4), 6% (RAE6), and 8% (RAE8). No differences were found in proximate composition between CS and samples added with roselle extracts. However, the residual nitrite levels decreased from 88.41 mg NaNO2/kg in CS to 69.82 mg NaNO2/kg in RAE8. Compared with CS, reformulated samples showed similar emulsion stability, water activity, and fatty acid profile while lipid oxidation values progressively increased with the roselle extract addition (0.23 and 0.32 mg malonaldehyde/kg sample, for CS and RAE8, respectively). Regarding the sensory analysis of the frankfurters, CS and RAE4 samples scored significantly higher than other samples. Novelty impact statement: There are no studies, in the scientific literature, regarding the use of roselle aqueous extracts as potential functional ingredient in the development of healthier Frankfurt-type sausages. The addition of roselle extract has a positive effect on frankfurter safety due to reducing de nitrite content. However, the addition of this extract produces significant changes that negatively affect physicochemical and sensory properties related to color and texture as well as the lipid oxidation. This extract, in the conditions analyzed, does not contribute anything positive, and therefore, it is not suitable to be used in the Frankfurt-type sausage reformulation.