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

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.