Antioxidative effects of haloarchaeal bacterioruberin in pangasius emulsion sausage during refrigerated storage

Abstract

The present study used haloarchaeal bacterioruberin (BR), a carotenoid pigment, to improve color and reduce fat oxidation. The BR is incorporated as 10 mg/kg (T1), 25 mg/kg (T2), and 50 mg/kg (T3) in the emulsion sausages, and 200 mg/kg butylated hydroxytoluene was used as a positive control (T4). Sausages without any antioxidant were taken as control (C). During refrigerated storage, pH, color, fat oxidation products, protein degradation products, and microbial counts were measured along with sensory analysis at 7-day intervals. Control sausages were rejected by sensory panelists by the 28th day, whereas antioxidant-treated groups could be stored till the 42nd day. Instrumental color revealed the highest redness (a*) in the T3 (2.03). During the storage Lower peroxide value, free fatty acid, and thiobarbituric acid-reactive substances were found in BR-added treatments. Present results suggest the inclusion of BR successfully improved the color and prevented the oxidation of lipids without affecting the gel strength of emulsion sausages.

Practical Application

This study demonstrated the potential use of bacterioruberin, a powerful antioxidant carotenoid, in emulsion sausages. This is the first report of using bacterioruberin for food preservation; it showed promising results by reducing fat oxidation and enhancing color in emulsion sausages. This opens up new possibilities for the food industry to use bacterioruberin as both an antioxidant to protect high-fat foods from fat oxidation and as a food colorant.