Abstract

• This work is to investigate the quality improvement of Myanmar shrimp paste and to determine the most suitable colorant for shrimp paste from natural sources as well as synthetic products. Natural food colorant, anthocyanin was extracted from purple corn (Tatkon Township, Mandalay Region). Both purple corn-cob and kernel were used for natural colorant. Effects of temperature, extraction time and solvents on the yield percent of anthocyanin were studied. Prepared anthocyanin compounds (cob and kernel) were identified by Fourier Transformed Infrared (FT-IR) Spectroscopy and Ultraviolet Visible (UV/VIS) Spectroscopy. From UV spectrum, corn-cob and kernel extracts are anthocyanidins and anthocyanins. The FT-IR spectrum of extracted compound indicated for hydroxyl group, methoxy group, carbonyl group and secondary alcohol. For synthetic food colorant, secondary permitted food colorants are used to prepare the tertiary color for shrimp paste. Different permitted food dyes were mixed in different ratios to prepare color, suitable for shrimp paste. The color stability of the shrimp paste produced by using natural or synthetic colorants was assessed during one year storage period. Color No.359 was almost identical to natural shrimp paste colour of the better quality and popular one. Synthetic food colorant mixture (Color No.359) was observed to be more attractive to the consumers than anthocyanin extract, although both colorants lasted for 8 months. This research work will support the need of shrimp paste dealers to attract customers.