Application of natural colorant from black rice bran for fermented Thai pork sausage - Sai Krok Isan

Abstract

This study investigated the natural colorant from black rice bran regarding the color characteristics, lipid oxidation, bioactive compounds, and antioxidant activity of fermented Thai pork sausage (Sai Krok Isan). Results indicated that the black rice bran colorant powder (BCP) had potential as a natural functional food colorant and antioxidant. The BCP showed a fivefold increase in cyanidin-3-O-glucoside (9,986.8 μg/g) and a fourfold increase in the total content (13,048.3 μg/g), compared with raw black rice bran. Addition of BCP to the fermented sausages improved color formation and increased the level of bioactive compounds. Sausages containing BCP levels of 0.8% and 1.0% showed similar C* to those prepared with 120 ppm of nitrite. Sausages produced using BCP contained higher levels of anthocyanins, total phenolics, and antioxidants than those of the sausage with 0% or 120 ppm of nitrite. Consequently, the addition of BCP also retarded lipid oxidation and showed a comparable overall acceptance score to the sausage with 120 ppm of nitrite. Results from this study suggest that BCP is an excellent source of anthocyanin pigments and could partially replace nitrite in the fermented sausage product.