Hibiscus sabdariffa L. in meat sausage and its effect on the physicochemical, nutritive, microbiological characteristics and sensory acceptance

Recently, importance has been given to improving the quality of meat products by adding functional ingredients. Therefore, the effect of adding Hibiscus sabdariffa L. (jamaican flower) on the physicochemical, microbiological properties and sensory acceptance in a sausage type sausage was evaluated, using a completely randomized design, with 0.0% addition levels, 5.0%, 7.0%, and 9.0% of H. sabdariffa L. in treatments F0, F5, F7 and F9 respectively. It was observed pH below 4.76 and acidity above 0.9%, which could inhibit bacterial growth. Depending on the increase in Jamaica, the fat decreased, and the fiber increased, without affecting the ash concentration. In F5 and F7 the highest protein values were obtained and although F9 has 14.09% it is still acceptable. The microbiological parameters resulted in what is permissible by the NOM. There were no differences (P <0.05) in the level of liking of F0, F5, F7, F9 and FC (commercial formulation), qualifying them as "I like". It is concluded that F9 is a formulation with functional characteristics, on the basis that it obtained the lowest levels of fat and higher fiber content, which could positively influence the health of consumers