Effect of Monascus pigment from broken rice on inhibition of rancidity in Chinese sausage | ผลของสารสี Monascus จากปลายข้าวในการยับยั้งการหืนในผลิตภัณฑ์กุนเชียงหมู
2009
Kitisart Kraboun(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture Natural Resources and Environment. Department of Agro-Industry) E-mail:[email protected] | Nitipong Jittrepotch(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture Natural Resources and Environment. Department of Agro-Industry) | Teeraporn Kongbangkerd(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture Natural Resources and Environment. Department of Agro-Industry) | Kamonwan Rojsuntornkitti(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture Natural Resources and Environment. Department of Agro-Industry) | Worasit Tochampa(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture Natural Resources and Environment. Department of Agro-Industry)
This research was studied on antioxidant properties of Monascus pigment from broken rice in Chinese sausage. The 4 levels of Monascus pigment were used (0.25, 0.50, 0.75 and 1.00 percent of meat weight). The PV, TBARS, color values, a sub w, total plate count, yeast and mold, and sensory property were determined compared with nitrite added Chinese sausage (control). All sausages were packed in the polypropylene (PP) bag and stored at room temperature for 28 days. It was found that PV and TBARS values of Chinese sausage with 1.00 percent Monascus pigment were lower than other levels during storage. The a* values was the highest (P LT= 0.05) (most deep red), while the L* and b* values were the lowest (P LT= 0.05). The a sub w values of all sausages were decreased (P GT 0.05) during storage. Total plate count and yeast and mold of the samples were met the requirement of the community product standard. The liking scores of odor and taste of 1.00 percent pigment added Chinese sausage was the highest, whereas the color, appearance and overall liking scores of the sausage with 0.50 percent pigment were the highest. The shelf life of Monascus pigment added Chinese sausages and nitrite added at room temperature were 14 and 7 days, respectively.
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