PRODUCTION AND FOOD APPLICATIONS OF THE RED PIGMENTS OF MONASCUS RUBER

被引：131

作者：

FABRE, CE ^{[1
]}

SANTERRE, AL ^{[1
]}

LORET, MO ^{[1
]}

BABERIAN, R ^{[1
]}

PAREILLEUX, A ^{[1
]}

GOMA, G ^{[1
]}

BLANC, PJ ^{[1
]}

机构：

[1] CRITT AGROALIMENTAIRE AUCH,F-32000 AUCH,FRANCE

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 05期

关键词：

MONASCUS-RUBER; SAUSAGE; COLORANTS; PIGMENT; SENSORY;

D O I：

10.1111/j.1365-2621.1993.tb06123.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Following our investigations on food additive production through fermentation, we studied properties of red pigments secreted by Monascus ruber in submerged culture, using ethanol and glutamate as carbon and nitrogen sources. After extraction and purification, these colorants were suspended in water for evaluation. The stability of the extract was tested both in solution and when incorporated into meat products (sausage and pate). The pigments added to sausage or pate remained stable when stored for 3 mo at 4-degrees-C; their stability was between 92 and 98%. Sensory tests revealed that Monascus pigments could replace some traditional food additives such as nitrite salts or cochineal.

引用

页码：1099 / &

共 13 条

[1]

BERSET C, 1990, IAA NOV, P1163

[2] EFFECT OF DIFFERENT NITROGEN-SOURCES ON PIGMENT PRODUCTION AND SPORULATION OF MONASCUS SPECIES IN SUBMERGED, SHAKEN CULTURE [J].