## Results and Discussion
### Sensory Evaluation  
The sensory traits for the different frankfurter treatments are shown in Figure 3. The frankfurters reformulation with murta increased the scores of the four attributes evaluated with significant differences between the rest of the treatments (\(p\leq 0.05\)). Additionally, in all attributes, no significant differences were observed between control (T0) and samples formulated with chemical antioxidant (T1). Regarding the odor attribute, its score was in the range of 6.0 (T1) to 6.8 (T2), flavor scores ranged from 6.0 (T0) to 6.8 (T2) and tenderness from 6.2 (T0) and 6.9 (T2). Similarly, for overall acceptability, the consumers also indicated higher scores for the frankfurters of the T2 batch (6.8) in comparison with those reported for the other two batches (6.3 for T0 and T1 samples).  
The analysis carried out on the information provided by the consumers allowed us to differentiate the frankfurters treatments and determine the acceptability and preference  
Figure 3: Sensory evaluation of frankfurters based on score acceptability (odor, tenderness, flavor and overall acceptability) of treatments T0 (frankfurter prepared without antioxidant), T1 (frankfurter prepared with Plus Color) and T2 (frankfurter prepared with murta as antioxidant). Hedonic scale from dislike extremely (1), dislike very much (2), dislike moderately (3), dislike slightly (4), like slightly (5), like moderately (6), like very much (7) and like extremely (8). Different letters indicate a significant difference between treatments (\(p\leq 0.05\)). Error bars correspond to standard error (\(n=130\)).  
using the criteria of the consumers through a hedonic scale, in addition to providing rapid information on the capacity and potential of the frankfurter's formulations. Thus, according to the results, it can be concluded that the murta incorporation improves the frankfurters' sensory properties in comparison with control and with samples reformulated with chemical antioxidant. This can be explained by the chemical parameters of murta that contribute to the organoleptic characteristic of frankfurters and exhibits a special and surrounding aroma, and that the volatile compounds improve the odor and flavor of frankfurters. Murta, due to organoleptic characteristic, is consumed as a fresh fruit but it is also processed by the food industry for elaborating juice, jam, canned items, and liquor products [24]. During sensorial analysis, the consumers mentioned that odor and flavor were better in one treatment. According to the results obtained, the treatment mentioned corresponding to frankfurters reformulated with murta. As commented above, between control and synthetic antioxidant treatments, the consumers did not find significant differences in the attributes evaluated, suggesting that are the usual commercial product.  
Additionally, according to the overall acceptability indicated by the consumers, it can be concluded that the amount of murta added to the frankfurter's formulation is appropriate. Some authors have observed in the elaboration of frankfurters with grape seed extracts added directly, that the incorporation of excessive amounts of plant extracts may result in unpleasant sensory characteristics in meat products [40]. The addition of pomace powder in a similar concentration to our study (0.5%) did not change the sensory characteristic of emulsion-type sausage [48], which agree with our findings. In another study, the reformulation of frankfurters with vegetable oil (such as olive, grape seed, corn oil, and canola oil) and rice bran fiber showed similar or higher overall acceptability than high-fat control [47]. In general, the sensory evaluation of frankfurters of the present study indicated that all samples were acceptable, but the addition of murta improve the sensory properties of this meat product.