Journal Pre-proof Pre-neutralized crude palm oil as natural colorant and bioactive ingredient in fish sausage prepared from tilapia (Oreochromis niloticus) Manat Chaijan, Worawan Panpipat PII: S0023-6438(20)31278-0 DOI: https://doi.org/10.1016/j.lwt.2020.110289 Reference: YFSTL 110289 To appear in: LWT - Food Science and Technology Received Date: 23 June 2020 Revised Date: 21 September 2020 Accepted Date: 22 September 2020 Please cite this article as: Chaijan, M., Panpipat, W., Pre-neutralized crude palm oil as natural colorant and bioactive ingredient in fish sausage prepared from tilapia (Oreochromis niloticus), LWT - Food Science and Technology, https://doi.org/10.1016/j.lwt.2020.110289. This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. © 2020 Elsevier Ltd. All rights reserved.