Effects of Hibiscus rosa-sinensis flower powder as a natural colorant and antioxidant on the physicochemical and sensory properties of frozen lamb burgers

Abstract The demand for natural ingredients in meat products has increased due to consumer concerns regarding the safety of synthetic additives. Plant-derived compounds with antioxidant and coloring properties represent promising alternatives for clean-label formulations. This study evaluated the use of Hibiscus rosa-sinensis flower (HRF) powder as a natural colorant and antioxidant in frozen lamb burgers. Six treatments were tested: control, BHT, and four HRF levels (0.5, 1.0, 1.5, and 2.0 g/100 g). Burgers were stored at − 20 °C for up to 90 days and analyzed for physicochemical, textural, and sensory properties. HRF affected instrumental color ( P < 0.001), increasing redness and hue angle. pH was not affected by treatments ( P = 0.195), and although no differences were observed for TBARS ( P = 0.784), the values remained below the threshold for sensory detection in all treatments. Cooking weight loss was reduced in the HRF1.5 and HRF2.0 treatments ( P = 0.0006). HRF0.5 received higher scores for tenderness ( P < 0.001) and juiciness ( P = 0.001) compared to the control, and was preferred in appearance ( P = 0.033) over BHT. These findings indicate that HRF powder can enhance key technological and sensory attributes in lamb burgers and may be used as a clean-label alternative to synthetic additives. Graphical abstract