Utilization of Monascus purpureus in the production of foods of animal origin

• Autorzy: Bakosova A , Mate D. , Laciakova A. , Pipova M.
• Języki publikacji: EN

Abstrakty

EN

The aim of this study was to use the natural pigment produced by Monascus purpureus as a substitute for nitrites in the production of meat products. Two different concentrations of a Monascus purpureus extract (0.5 g.kg⁻¹ and 0.75 g.kg⁻¹) were tested and compared with the control sample (C) containing a nitrite salting mixture without any addition of Monascus purpureus extract. Based upon the results, poultry ham prepared with half the quantity of nitrite salting mixture and 0.5 g.kg⁻¹ of Monascus purpureus extract showed the most desirable colour, flavour and appearance, the best microbiological parameters and the most suitable salt content.

Słowa kluczowe

EN

Monascus purpureus; pigment; human health; additive; organoleptic property; nitrite; food hygiene; food; poultry ham; ham; meat product

• Wydawca: -
• Czasopismo: Bulletin of the Veterinary Institute in Puławy
• Rocznik: 2001
• Tom: 45
• Numer: 1
• Opis fizyczny: p.111-116,fig.

Twórcy

autor

Bakosova A

• University of Veterinary Medicine, Kosice, Slovak Republic

autor

Mate D.

autor

Laciakova A.

autor

Pipova M.

Bibliografia

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