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Assessment of chemical, physico-chemical and sensorial properties of frankfurters-type sausages added with roselle (Hibiscus sabdariffa L.), extracts
1 , 2 , 3 , 3 , * 4
1  Laboratorio de Ciencia y Tecnología de la Carne, CIAD AC
2  IPOA research group. Miguel Hernandez University
3  Laboratorio de Ciencia y Tecnologia de la Carne, CIAD, A.C
4  IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Alicante, Spain. (registering DOI)

Frankfurters, which are technologically defined as a cooked-smoked emulsion-type-sausage, are the most widespread type of emulsified meat product in the world. However, this type of meat product could be considered as unhealthy due to the high-fat content (15-30%) and the quality of these fats (mostly saturated fatty acids) used. The meat industry wishes to change the perception of these products reformulating them. One strategy is to increase the content of compounds considered to be beneficial for human health. Thus, the aim of this study was to determine the chemical, physico-chemical and sensorial properties of frankfurters-type sausages added with roselle (Hibiscus sabdariffa L.) extracts. Frankfurt-type sausages were made following the traditional formula with 70% pork meat and 30% pork backfat. Three different formulations were prepared: the original mixture was used as control sample (CS). The other samples were formulated adding roselle extract at 4.08% (FRE4) and 8.17% (FRE8). For proximate analysis, no statistical differences were found between Frankfurt samples added with FRE4 and FRE8 and CS. However, the residual nitrite levels decreased (p<0.05) from 88.41 mg NaNO2/kg in CS to 86.31 and 69.82 mg NaNO2/kg in FRE4 and FRE8, respectively. Neither the emulsion stability of frankfurters nor the water activity were modified by the addition of roselle extracts at concentrations analyzed. Nevertheless, the pH decreased (p<0.05) from 6.04 in CS to 5.83 and 5.71 in FRE4 and FRE8. Regarding the sensory analysis of the frankfurters, CS and FRE4 samples generally scored significantly higher than FRE8 for all the sensory parameters considered except for salty flavor for which scores were similar in all the samples. This study suggests that the reformulation of Frankfurt-type sausages using roselle extracts is feasible and represents a viable alternative to improve the safety and the nutritional composition of the final product without adversely affecting the technological properties.

Keywords: Frankfurt sausage; roselle; nitrite;