Astaxanthin from Shrimp By-Products Enhances Oxidative Stability of Lard During Storage

Previous research has primarily focused on the antioxidant effect of astaxanthin (AX) in various vegetable oils, with limited attention given to its behavior in lard. This study aimed to evaluate the degradation of AX during lard storage and to assess the physicochemical changes occurring in lard containing different AX concentrations over time. The variation in AX concentration was monitored using spectrophotometric analysis. To characterize the changes in lard, both thermal and chemical...