Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage

Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage

Esan fermented fish sausage (EFFS) has an unappealing off-white color. The incorporation of an appropriate amount of red yeast rice (RYR) and the selection of an optimal fermentation period may yield visually appealing, high-quality sausages. This study is aimed at investigating the effects of different RYR levels (0, 0.35, and 0.7%) and fermentation periods (0, 2, 4, and 6 days) on the quality parameters of EFFS. The following parameters were examined for raw EFFS: CIE color values (L∗, a∗, and b∗), microbial analyses (total viable count, lactic acid bacteria, and yeast and mold counts), titratable acidity (TA), pH, weight loss, cooking loss, texture profile analysis (TPA), and sensory evaluation (color, odor, hand-feel texture, overall acceptability, and overall preference ranking). The quality parameters of the cooked EFFS were CIE color values and sensory evaluation (color, odor, mouthfeel, texture, flavor, overall acceptability, and overall preference ranking). The results showed that 0.35 and 0.7% RYR increased the a∗ (red/green) values of raw and cooked EFFS but decreased the L∗ (lightness) and b∗ (yellow/blue) values. These RYR levels significantly improved the sensory color, overall acceptability, and overall preference ranking of the raw and cooked EFFSs. However, no statistical differences were observed between the effects of 0.35 and 0.7% RYR. RYR levels did not affect the microbial analyses, TA, pH, weight loss, cooking loss, or TPA. Moreover, they had no effect on the odor and hand-feel texture of raw EFFS, or the odor, mouthfeel texture, or flavor of cooked EFFS. Therefore, RYR supplementation improved the color quality of the EFFSs without altering the other quality parameters, with 0.35% RYR deemed optimal. Moreover, the fermentation period significantly influenced most quality parameters, except CIE color values and sensory color perception of raw and cooked EFFSs. Most sensory parameters improved by day 2, remained unchanged until day 4, and then deteriorated on day 6.

Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation

The major aim of the current study was to assess thermal stability of red pigments produced by Monascus purpureus ATCC 16362/PTCC 5303 in submerged fermentation. Natural pigments were produced by Monascus purpureus using stirred tank bioreactor. Stability of Monascus purpureus pigments was assessed under various temperature (50.2-97.8°C), salt (0%-2.5%), and pH (4.3-7.7) values. Thermal degradation constant and half-life value of the red Monascus purpureus pigments were analyzed using response surface methodology followed by a first-order kinetic reaction. Results of this study showed that pH, temperature, and salt content could affect red color stability of Monascus purpureus. The pigment showed various stabilities in various thermal conditions (temperature, salt, and pH). At high temperatures, degradation constant of the red pigments increased with decreasing pH, revealing that the Monascus red pigment was destroyed at lower pH values and salt could affect stability of the red pigments at lower temperatures.

Toward improvements for enhancement the productivity and color value of Monascus pigments: a critical review with recent updates

Monascus pigments are a kind of high-quality natural edible pigments fermented by Monascus filamentous fungi, which have been widely used in food, cosmetics, medicine, textiles, dyes and chemical industries as active functional ingredients. Moreover, Monascus pigments have a good application prospect because of a variety of biological functions such as antibacterial, antioxidation, anti-inflammatory, regulating cholesterol, and anti-cancer. However, the low productivity and color value of pigments restrict their development and application. In this review, we introduced the categories, structures, biosynthesis and functions of Monascus pigments, and summarized the current methods for improving the productivity and color value of pigments, including screening and mutagenesis of strains, optimization of fermentation conditions, immobilized fermentation, mixed fermentation, additives, gene knockout and overexpression technologies, which will help to develop the foundation for the industrial production of Monascus pigments.

Effect of a Monascus sp. Red Yeast Rice Extract on Germination of Bacterial Spores

The pink-red color of traditional sausages (cured meat) is the result of nitrite addition and the formation of nitrosomyoglobin. However, the pleasant color of processed meat products is a side effect of nitrite addition while the main anticipated goal is to suppress the germination of clostridial spores. The fungus Monascus is known as a producer of oligoketide pigments, which are used in Asian countries, especially in China, for coloring foods, including meat products. Although, different biological activities of Monascus pigments have been tested and confirmed in many studies, their effect on germination of bacterial spores has never been investigated. This study is focused on testing the activity of red yeast rice (RYR) extract, containing monascin, rubropunctatin, rubropunctamine complexes and monascuspiloin as the main pigments, on germination of Clostridium and Bacillus spores. It was found that addition of nitrite alone, at the permitted concentration, had no effect on spore germination. However, the combined effects of nitrite with NaCl, tested after addition of pickling salt, was efficient in inhibiting the germination of C. beijerinckii spores but had no effect on B. subtilis spores. In contrast, total suppression of C. beijerinckii spore germination was reached after addition of RYR extract to the medium at a concentration of 2% v/v. For B. subtilis, total inhibition of spore germination was observed only after addition of 4% v/v RYR extract to the medium containing 1.3% w/w NaCl.

Alternative Curing Methods

Purpose of Review

Curing—the treatment of meat products with nitrite and nitrate—is controversially discussed by consumers, as increased consumption of cured foods might negatively influence human health.

Recent Findings

However, omitting of curing chemicals might reduce microbiological safety, thereby increasing the risk to consumer health. Also, besides the addition of nitrate/nitrite, meat products are additionally preserved within the hurdle principle by other methods such as chilling, ripening, or heating.

Summary

The present article focuses on the addition of plants/plant extracts or plasma-treated water as nitrate sources and the direct treatment of meat products with plasma for nitrate generation. With regard to color and microbial safety of cured meat products, which are relevant to the consumers, promising results were also obtained with the alternative curing methods. Nonetheless, it is doubtful to what extent these methods are viable alternatives, as the curing chemicals themselves and not their origin are problematic for consumer health.

Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin

OBJECTIVE

This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard.

METHODS

Pork loin was cured in the brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine was changed by 4:0 (Control), 3:1 (T1), 1:1 (T2), 1:3 (T3), 0:4 (T4) and pickled samples with 0.012% nitrite (PC) and nitrite free brine (NC) were considered as the control.

RESULTS

The pH values of cured pork loins with FSC were decreased with increasing addition level of FSC. Cooking loss was not significantly different among all treatments. T4 had the lowest value in moisture content and lightness value and the highest value in curing efficiency. The redness value of T4 was not significantly different from that of PC in raw. After cooking, however, it was higher than that of PC. The yellowness value of cured pork loin added with FSC was increased with increasing level of FSC. Volatile basic nitrogen content of cured pork loin added with FSC was higher than PC and NC. Thiobarbituric acid reactive substance value of cured pork loin added with FSC was decreased with increasing FSC level. Residual nitrite level and shear force were increased with increasing FSC level. In the sensory evaluation, sensory score for flavor, off-flavor, hardness, chewiness, juiciness, and overall acceptability were not significantly different among all treatments. However, sensory score for color was increased when the concentration of FSC added to pork loin was increased.

CONCLUSION

Fermented Swiss chard solution had a positive effect on redness, lipid oxidation. Although there were shown in protein decomposition and sensory, Swiss chard can be replaced sodium nitrite as natural curing agent.