## Results and Discussion  
### Proximate Composition and Physicochemical Parameters  
The production and consumption of frankfurters have led researchers and industry to focus to develop new technologies for the preparation of these sausages with reduced fat, vegetable additives, fiber incorporation etc. [1; 5; 6; 40; 41] being an opportunity to improve the nutritional quality of the final product and offer to the consumers a healthy and functional meat product. In this study, the reformulation of frankfurters implied significant changes in the proximate composition and energy values of the frankfurters (Table 3). The frankfurter treatment with the addition of murta presented middle values in energy, moisture and sodium between the control treatment and frankfurters formulated with Plus Color. In samples from control treatment were observed the lowest values of energy and sodium and the highest values of moisture (\(p\leq 0.05\)). The addition of the chemical \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Parameter \({}^{*}\)**} & \multicolumn{3}{c}{**Treatments \({}^{\textbf{1}}\)**} & \multirow{2}{*}{\(p\)**-Value**} \\ \cline{2-2} \cline{4-4}  & **T0** & **T1** & **T2** & \\ \hline \multicolumn{4}{c}{**Proximate Composition (g/100 g)**} \\ \hline Moisture & 60.50 \(\pm\) 1.04 \({}^{\text{a}}\) & 56.25 \(\pm\) 0.71 \({}^{\text{c}}\) & 58.63 \(\pm\) 0.16 \({}^{\text{b}}\) & 0.000 \\ Protein & 14.60 \(\pm\) 0.09 & 15.23 \(\pm\) 0.68 & 14.35 \(\pm\) 0.70 & 0.221 \\ Fat & 21.83 \(\pm\) 0.19 \({}^{\text{b}}\) & 23.00 \(\pm\) 0.21 \({}^{\text{a}}\) & 23.21 \(\pm\) 0.72 \({}^{\text{a}}\) & 0.001 \\ Total carbohydrate & 0.77 \(\pm\) 0.05 \({}^{\text{b}}\) & 0.64 \(\pm\) 0.02 \({}^{\text{c}}\) & 0.94 \(\pm\) 0.04 \({}^{\text{a}}\) & 0.000 \\ Ash & 2.07 \(\pm\) 0.08 & 2.12 \(\pm\) 0.04 & 2.05 \(\pm\) 0.09 & 0.248 \\ Crude fiber & 0.42 \(\pm\) 0.04 & 0.44 \(\pm\) 0.03 & 0.41 \(\pm\) 0.01 & 0.223 \\ Energy value (Kcal/100 g) & 258.20 \(\pm\) 1.47 \({}^{\text{c}}\) & 281.50 \(\pm\) 0.42 \({}^{\text{a}}\) & 271.42 \(\pm\) 0.42 \({}^{\text{b}}\) & 0.000 \\ Sodium (mg/100 g) & 448.50 \(\pm\) 1.05 \({}^{\text{c}}\) & 668.33 \(\pm\) 9.30 \({}^{\text{a}}\) & 458.78 \(\pm\) 1.10 \({}^{\text{b}}\) & 0.000 \\ \hline \hline \end{tabular} \({}^{\dagger}\) To: control without antioxidant, T1: chemical antioxidant (Plus Color), T2: natural antioxidant (murta). Different letters in the same row indicate significant differences (\(p\leq 0.05\); Tukey test); \({}^{\star}\) All parameter values were presented as mean \(\pm\) standard deviation.  
\end{table} 
Table 3: Energy value and proximate composition of frankfurters. antioxidant (Plus Color) significantly increased the energy value and sodium (\(p\leq 0.05\)), while the protein content show also slight increase (\(p>0.05\)). In these frankfurters, the sodium amount increased considerably (49%) in comparison with the control treatment and (45.7%) sausages with murta. On the other hand, a significant increase (6.3%) was observed in fat content (\(p\leq 0.05\)) in treatments when antioxidant (chemical or murta) was added. The fat is also responsible for the energy value, and in this sense, the lowest fat value observed in the control treatment resulted in the lowest energy value in these samples. No differences were observed in ash and crude fiber between treatments (\(p\geq 0.05\)). The values observed in the present study for the different proximate composition parameters agree with those reported previously by other authors. Multiple studies [5,41,42] which analyzed the effect of animal fat reduction or replacement by other ingredients in frankfurters reported moisture values of 55-66%, fat between 14-24% and protein between 11-18%. Although our values agree with the ranges reported by these authors, it is also important to highlight that the composition of raw materials and the differences in the Frankfurters' formulation between studies are the main source of variations among the data observed in each study.