Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince
Monascus spp. are fungi, traditionally eaten in Asian countries, that have the the potential to be used as a nitrite substitute in meat-product processing. Effects of using Monascus ruber MJ-1 as a nitrite substitute on color, lipid oxidation and proteolysis of fermented meat mince were investigated...
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Veröffentlicht in: | Food science and biotechnology 2015, 24(2), , pp.575-581 |
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Hauptverfasser: | , , |
Format: | Artikel |
Sprache: | eng |
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Online-Zugang: | Volltext |
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Zusammenfassung: | Monascus
spp. are fungi, traditionally eaten in Asian countries, that have the the potential to be used as a nitrite substitute in meat-product processing. Effects of using
Monascus ruber
MJ-1 as a nitrite substitute on color, lipid oxidation and proteolysis of fermented meat mince were investigated in this study. After 4 days of fermentation, a* and L* values for the samples were significantly higher and lower than the values for the control, respectively; however, b* values were significantly lower than that of the control throughout the fermentation process (
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ISSN: | 1226-7708 2092-6456 |
DOI: | 10.1007/s10068-015-0075-2 |