The effect of fucoxanthin as coloring agent on the quality of Shrimp Paste
Colour is one of quality attributes of shrimp paste where some industries add non�food grade colouring agent, which may possibly generate adverse effects for customer. The development of colouring agent for shrimp paste is a crucial field of study in the food technology. Fucoxanthin, a yellow pi...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article PeerReviewed |
| Language: | English English English |
| Published: |
IOP Conf. Series: Earth and Environmental Science
2019
|
| Subjects: | |
| Online Access: | https://repository.unair.ac.id/122116/1/C.32.pdf https://repository.unair.ac.id/122116/2/C.32.pdf https://repository.unair.ac.id/122116/3/C.32.pdf https://repository.unair.ac.id/122116/ https://iopscience.iop.org/article/10.1088/1755-1315/441/1/012079 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universitas Airlangga |
| Language: | English English English |
| Summary: | Colour is one of quality attributes of shrimp paste where some industries add non�food grade colouring agent, which may possibly generate adverse effects for customer. The
development of colouring agent for shrimp paste is a crucial field of study in the food
technology. Fucoxanthin, a yellow pigment extracted from Sargassum sp. which was proven
capable of possessing antioxidant activity was used in this study to colorize the produced
shrimp paste. The fucoxanthin concentration of 0%, 3%, 6%, 9%, and 12% was designed by
using a completely randomized design with four replications of each level. This research
revealed that the addition of fucoxanthin significantly affected the colour (L*, a*, b*, and
o
hue), but did not significantly affect the preference of odour and texture. This study
investigated that the fucoxanthin concentration of 12% was the best concentration. |
|---|