Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince

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• 作者：Xiang Yu (1) (2)
  Haizhou Wu (1)
  Jianhao Zhang (1)
  
  1. National Center of Meat Quality and Safety Control ; Synergetic Innovation Center of Food Safety and Nutrition ; College of Food Science and Technology ; Nanjing Agricultural University ; Nanjing ; 210095 ; China
  2. Department of Life Science ; Hubei Normal University ; Huangshi ; 435000 ; PR China
  
• 关键词：Monascus ruber MJ ; 1 ; meat mince ; nitrite substitute ; instrumental color ; lipid oxidation
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：April 2015
• 年：2015
• 卷：24
• 期：2
• 页码：575-581
• 全文大小：430 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

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 (pMonascus ruber MJ-1 fermentation decreased the thiobarbituric acid reactive substances (TBARs) value and increased the myofibril fragmentation index (MFI) value of meat mince significantly (pSDS-PAGE results further indicated that myofibrillar proteins were degraded during fermentation, while sarcoplasmic proteins were not. These results suggest prospects for the broad application of Monascus as a nitrite substitute in meat processing.