Natural carotenoids like zeaxanthin may extend the shelf-life of refrigerated
sausages and allow formulators to remove artificial preservatives to tap
consumer trends, says a new study.
Sausages formulated with zeaxanthin and norbixin were found to reduce levels of
oxidation products, indicating reduced spoilage after refrigerated storage for
45 days, according to findings published in Meat Science.
Furthermore, the natural pigments performed significantly better than the
synthetic preservative sodium erythorbate (NaEry), reported the researchers from
the University of Campinas and the University of So Paulo in Brazil, and the
University of Massachusetts, Amherst.
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