This study aimed to verify the effect of chia seed (Salvia hispanica) at concentrations of 1%, 3% and 5% as an antimicrobial in sausage frankfurter and to evaluate pH, lipid stability, and microbiological stability and sensory attributes during refrigerated storage, measurement of lipid stability by TBARs values; microbiological; and sensory analysis. The results regarding the pH of the sausage increased over time in storage. After 14 days of storage, TBARs values were 1.62 mg MDA/ kg for the treatment with 3% chia extract and 2.87 mg MDA/kg for the control treatment. Microbiological analyzes on day 14 recorded a noticeable decrease in all samples prepared with chia seeds, especially at a concentration of 5%. While samples on day 21 showed an increase in their numbers at the end of storage. The sensory evaluation characteristics were maintained. The extract of chia seed (Salvia hispanica) at a concentration of 3% was shown to inhibit lipid oxidation of sausages frankfurter and microbial inhibition of Enterobacteriaces bacteria during the storage period.