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This effect of Monascus and Laccaic acid on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Eight treatments (T) of sausage such as T1 (12 ppm sodium nitrite), while T2, T3, T4, T5, T6 and T7 were formulated with different ratios of Monascus/Laccaic acid: 63/7.0, 108/12, 135/15, 59.5/10.5, 102/18 and 127.5/22.5 ppm, respectively. The batch formulated without nitrite or Monascus and laccaic acid was served as control (C). The control sausages had higher pH values compared to the treated ones at 3, 10 and 28 d storage (p<0.05). After 10 d storage, the pH values decreased in treated sausage samples (p<0.05). The T1 and T4 presented the lowest yellowness and lightness values, respectively over the storage period. The redness values were increased as increasing Monascus and Laccaic acid amounts (T2-T4, T5-T7). The addition of Monascus and Laccaic acid had significantly higher hardness and springiness values (p<0.05) compared with the control in 3, 19 or 28 d storage. The results indicated that the addition of Monascus and Laccaic acid could improve the redness of the products.
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참고문헌 (30)
참고문헌 신청
AOAC / 2000 / Official methods of analysis / Association of Official Analytical Chemists
Banwart, G. J. / 1979 / Basic food microbiology / AVIPublishing Company
Cassens, R. G. / 1997 / Composition and safety of cured meats in the USA / Food Chem 59:561~566
Chairata, M. / 2004 / An absorption spectroscopic investigation of the interaction of lac dyes with metal ions / Dyes Pigm 63:141~150
Chen, M. H. / 1993 / Effect of pH and nitrogen source on pigment production by Monascus purpureus / Appl. Microbiol. Biotechnol 40:132~138
Banwart, G. J. / 1979 / Basic food microbiology / AVIPublishing Company
Cassens, R. G. / 1997 / Composition and safety of cured meats in the USA / Food Chem 59:561~566
Chairata, M. / 2004 / An absorption spectroscopic investigation of the interaction of lac dyes with metal ions / Dyes Pigm 63:141~150
Chen, M. H. / 1993 / Effect of pH and nitrogen source on pigment production by Monascus purpureus / Appl. Microbiol. Biotechnol 40:132~138
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