Abstract:The use of Jamaican extract (Hibiscus sabdariffa) in different concentrations (2, 4 and 6%) as a natural antioxidant in the preparation of sausages allows us to offer healthy alternatives as a sausage preservative. Due to its composition, meat and fat present several alteration phenomena, among which the oxidation or rancidity produced by exposure to air stands out, which causes losses in trade and industrialization. The proper treatment of Hibiscus sabdariffa extract was determined by bromatological, sensory … Show more
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