Practical use of β-carotene-loaded nanoemulsion as a functional colorant in sausages made from goat meat surimi-like material

The potential applicability of beta-carotene-loaded nanoemulsion (CNE) as a natural colorant in non-smoked sausage made from goat meat surimi-like material (GMS) was elucidated. The effect of CNE content (0-30 g 100 g(-1)) on the physicochemical characteristic, oxidative stability and beta-carotene remaining during cold storage (4 degrees C) was determined. The higher the CNE, the greater the a*, b* and redness index with the lower L*, and colour likeness score. CNE content had a little impact on the moisture content, a(w) and pH of sausages over storage period. However, the expressible drip, breaking force and deformation were largely influenced by the CNE content. All CNE-containing sausages displayed a superior oxidative stability to control. Among CNE-incorporated samples, the lowest lipid oxidation and beta-carotene degradation were noticeable in the sausage with 10 g 100 g(-1) CNE. Thus, the CNE at 10 g 100 g(-1) was a promising functional colorant for emulsion sausage made from GMS.

Automated summary

The study demonstrated that 10 g 100 g(-1) of CNE is a promising functional colorant for emulsion sausage made from GMS, as it improves the redness index and oxidative stability of the sausage.