Effects of Additions ofMonascusandLaccaic acidon the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage.
This effect ofMonascusandLaccaic acidon the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Eight treatments (T) of sausage such as T1 (12 ppm sodium nitrite), while T2, T3, T4, T5, T6 and T7 were formulated with different ratios ofMonascus/Laccaic acid: 63/7.0, 108/12, 135/15, 59.5/10.5, 102/18 and 127.5/22.5 ppm, respectively. The batch formulated without nitrite orMonascusand laccaic acid was served as control (C). The control sausages had higher pH values compared to the treated ones at 3, 10 and 28 d storage (p<0.05). After 10 d storage, the pH values decreased in treated sausage samples (p<0.05). The T1 and T4 presented the lowest yellowness and lightness values, respectively over the storage period. The redness values were increased as increasingMonascusandLaccaic acidamounts (T2-T4, T5-T7). The addition ofMonascusandLaccaic acidhad significantly higher hardness and springiness values (p<0.05) compared with the control in 3, 19 or 28 d storage. The results indicated that the addition ofMonascusandLaccaic acidcould improve the redness of the products.
National Institute of Animal Science, RDA, Wanju 55365, Korea.
Pil-Nam
PN
Seong
National Institute of Animal Science, RDA, Wanju 55365, Korea.
Hoa Van
HV
Ba
National Institute of Animal Science, RDA, Wanju 55365, Korea.
Yoon-Seok
YS
Kim
National Institute of Animal Science, RDA, Wanju 55365, Korea.
Sun-Moon
SM
Kang
National Institute of Animal Science, RDA, Wanju 55365, Korea.
Soo-Hyun
SH
Cho
National Institute of Animal Science, RDA, Wanju 55365, Korea.
Jin-Hyoung
JH
Kim
National Institute of Animal Science, RDA, Wanju 55365, Korea.
Beom-Young
BY
Park
National Institute of Animal Science, RDA, Wanju 55365, Korea.
Geun-Ho
GH
Kang
Sunjin Meat Research Center, Seoul 05372, Korea.
Sung-Sil
SS
Moon
National Institute of Animal Science, RDA, Wanju 55365, Korea.
Hyun-Woo
HW
Seo
Laccaic acid; Monascus; color; sausage