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
Hauptverfasser: Yu, Xiang, Wu, Haizhou, Zhang, Jianhao
Format: Artikel
Sprache:eng
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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 ( p
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-015-0075-2