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. 2010 Feb 6;47(1):77–83. doi: 10.1007/s13197-010-0019-z

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

N M Sachindra 1,✉, N S Mahendrakar 1
PMCID: PMC3550990  PMID: 23572605

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 fish sausage was evaluated. Antioxidants, packaging material and storage period had a significant 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 significantly 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, flavour and overall quality score of sausage and the added carotenoid was stable during processing.

Keywords: Shrimp waste, Carotenoid, Stability, Colorant, Sausage

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