Stability of carotenoids recovered from shrimp waste and their use as colorant in fish sausage

Sachindra, N. M. and Mahendrakar, N. S. (2010) Stability of carotenoids recovered from shrimp waste and their use as colorant in fish sausage. Journal of Food Science and Technology, 47 (1). pp. 77-83.

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Abstract

The stability of carotenoids recovered from shrimp waste using organic solvents and vegetable oils as affected by antioxidants and pigment carriers was evaluated during storage under different conditions. Solvent extracted carotenoid incorporated into alginate and starch as carriers was stored in metallised polyester and polypropylene pouches. Oil extracted carotenoids were stored in transparent and amber bottles. Also the use of recovered pigments as colorants in fi sh sausage was evaluated. Antioxidants, packaging material and storage period had a signifi cant effect (p<0.001) on the reduction of carotenoid content, while type of carrier had marginal effect (p>0.05) on solvent extracted carotenoids during storage. Carotenoid content in pigmented oil was signifi cantly affected by antioxidants (p<0.001), packaging material (p<0.05) and storage period (p<0.001). Addition of carotenoid to the sausage enhanced the sensory colour, fl avour and overall quality score of sausage and the added carotenoid was stable during processing.

Item Type:	Article
Uncontrolled Keywords:	Shrimp waste Carotenoid Stability Colorant Sausage
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Sep 2010 09:19
Last Modified:	28 Dec 2011 10:18
URI:	http://ir.cftri.res.in/id/eprint/9675

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