## Results and Discussion
### Proximate Composition and Physicochemical Parameters
Even though it is important to note that the sodium values found in the present study (ranged from 448 to 668 mg/100 g) were significantly lower than those reported by other authors in frankfurters [1; 42]. Therefore, and taking into account that health institutions recommend the reduction of the sodium intake [16; 44; 45], it is important to highlight that the inclusion of murta could be an excellent replacer for chemical antioxidant since minimal influence in the sodium content was observed. The two types of antioxidants used in the frankfurter formulation had different effects on their physicochemical parameters (Table 4). The samples from control and murta treatments had the lowest pH values (6.30 and 6.36, respectively), while the pH increased significantly with the incorporation of chemical antioxidant Plus Color (\(p\leq\) 0.05; 6.66). The variation in pH value depends on the ingredients in the formulation of the frankfurters. In our study, the pH increase with the incorporation of chemical antioxidant could be due to Plus Color composition and their specific pH (Plus Color pH range of 7.0-8.0). Also, the addition of synthetic antioxidants to frankfurters formulation, like BHT (butylated hydroxytoluene), shown a higher pH value than frankfurters containing pomergnate juice concentrates or pomergnate rind powder [9], which agree with our findings. Similarly, as occurs in our study, the addition of different fruit extracts did not influence the pH values in a previous study [1]. On the other hand, [PERSON] et al. [6] mentioned that the pH value of frankfurters elaborated with vegetable oil and fiber increased because they contain minerals (principally iron, phosphorus, and calcium). Water holding capacity (WHC) was reduced by the addition of murta antioxidant (\(p\leq\) 0.05). T0 and T1 had the highest WHC. These results showed that the addition of murta did not improve the WHC, despite the high-quality pectin contained in murta fruit. However, inulin and pectin have been scarcely used in cooked meat products, despite the technological characteristics of dietary fibers, like the capacity to hold water, interact with fat, and provide texture. Thus, the dietary fibers are a candidate to be used as fat substitutes [25]. Other ingredients used in the frankfurters formulation, like fibers, increased WHC, and this result is due to the level of fat and fiber addition. According to [PERSON] et al. [46] WHC of some dietary fibers is related to the polysaccharides characteristics, specifically type and amount; in this sense, large particles are associated with open structures that improve the properties of hydration and fat absorption capacity. \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Parameters \({}^{\star}\)** & **Treatments \({}^{\star}\)** & \(p\)**-Value** \\ \hline  & **T0** & **T1** & **T2** & \\ \hline pH & 6.30 \(\pm\) 0.09 b  & 6.66 \(\pm\) 0.04 a  & 6.36 \(\pm\) 0.12 b  & 0.000 \\ WHC & 83.97 \(\pm\) 0.64 a  & 84.52 \(\pm\) 1.30 a  & 81.38 \(\pm\) 1.16 b  & 0.000 \\ CL & 2.35 \(\pm\) 0.83 & 4.94 \(\pm\) 2.61 & 4.81 \(\pm\) 1.87 & 0.198 \\ Color parameters & & & & \\ Redness (a*) & 16.58 \(\pm\) 0.97 b  & 18.77 \(\pm\) 0.41 a  & 15.71 \(\pm\) 0.69 b  & 0.000 \\ Yellowness (b*) & 11.33 \(\pm\) 0.34 a  & 11.02 \(\pm\) 0.39 a  & 10.17 \(\pm\) 0.54 b  & 0.001 \\ Lightness (L*) & 53.65 \(\pm\) 1.30 a  & 51.33 \(\pm\) 1.60 b  & 52.27 \(\pm\) 1.44 ab  & 0.035 \\ \hline \hline \end{tabular} \({}^{\dagger}\)To: control without antioxidant, T1: chemical antioxidant (Plus Color), T2: natural antioxidant (murta). WHC: Water holding capacity, CL: Cooking loss; Different letters in the same row indicate significant differences (\(p\leq\) 0.05; Tukey test); * All parameter values were presented as mean \(\pm\) standard deviation.  
\end{table} 
Table 4: Physicochemical parameters of frankfurters. However, the low amount of murta added to the reformulated frankfurters could explain the results observed in the present research.