Open AccessThe effect of fucoxanthin as coloring agent on the quality of catfish sausage
Author(s) -
N W Aditya,
Muhamad Nur Ghoyatul Amin,
Moch. Amin Alamsjah
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/441/1/012080
Subject(s) - fucoxanthin , catfish , food science , chemistry , odor , peroxide value , flavor , carotenoid , fishery , fish <actinopterygii> , biology , organic chemistry
Fucoxanthin is the main carotenoid produced from brown seaweed Sargassum sp. Fucoxanthin has an orange color and antioxidant activity. Fucoxanthin as coloring agents and antioxidants can be used to maintain the quality of catfish sausage during storage. The purpose of this study was to determine the effect of incorporating fucoxanthin from Sargassum sp. to color intensity, pH value and peroxide value of catfish sausages during storage. The method was implemented as the experimental method with Completely Randomized Design (CRD). Five different catfish sausages formulations were produced containing 0%, 1%, 2%, 3%, and 4% fucoxanthin. The results showed that the incorporating of fucoxanthin had a significantly different (p <0.05) on the value of color intensity, pH value and peroxide value of catfish sausages during storage. Incorporation of fucoxanthin decreases the * L value, pH value, peroxide value and increases the * a and * b value of catfish sausage. Hedonic test of catfish sausages shows that panelist score on appearance, odor, flavor, texture, color and overall quality were significantly different (p<0.05). Catfish sausage with 1% fucoxanthin is the most preferable by the panelist.