Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Effect of Monascus Koji on the Quality Characteristics of Bologna-Type Sausage

홍국 첨가가 소시지 품질특성에 미치는 영향

  • Published : 2003.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

Effects of Monascus koji on color, peroxide value, textural properties, microbial stability, and sensory characteristics of bologna-type sausage during storage at $4^{\circ}C$ for 22 days were studied. Addition of 2% Monascus koji resulted in attractive color and distinctly improved color retention. Lipid oxidation was effectively inhibited by lowering the level of peroxide value. Textural properties and microbial stability of the samples were not affected, whereas color was improved by the addition of Monascus koji. Utilization of Monascus koji in meat product could reduce the use of nitrite and inhibit lipid peroxidation during storage.

홍국의 아질산염 저감화 소재로서 활용 가능성을 검토하기 위하여 bologna-type 소시지에 Monascus ruber IFO 32318로 제조한 홍국을 2% 첨가하고 $4^{\circ}C$에서 22일간 저장하면서 1, 7, 14, 22일에 시료를 채취하여 품질 특성을 조사하였다. 홍국의 첨가는 전 저장기간에 걸쳐 소시지의 색상유지에 크게 기여하였으며, 특히 소시지의 단면보다 표면 색상의 개선에 큰 효과를 나타내었다. 대조군에 홍국을 첨가한 경우 대조군에 비해 지질 과산화물 생성이 유의적으로 억제된 반면 대조군에서 아질산염과 비타민 C를 제외하고 홍국을 첨가한군은 대조군보다 과산화물의 생성이 유의적으로 많아 홍국이 비타민 C와 아질산염의 효과를 완전히 대체하지는 못하였다. 기계적 texture는 대조군에 홍국를 첨가한 군이 저장초기에 탄력성, 껌성, 경도 및 응집성에서 높은 값을 나타내었으나 저장 14일 이후에는 모든 군에서 차이가 나타나지 않아 장기간 저장하는 경우 홍국의 첨가가 소시지 texture에 영향을 미치지 않는 것으로 나타났다. 홍국첨가에 의한 미생물 증식 억제효과는 뚜렷이 나타나지 않았다. 관능적으로도 홍국을 첨가한 경우 소시지 외관의 색상을 개선시켰으며 유의적이지는 않으나 산패취 도한 저하되는 경향을 나타내었고, 조직감 및 맛과 전반적인 기호도에서 대조군과 유의적인 차이를 나타내지 않아 홍국을 육가공품 제조에 적절히 활용하므로써 아질산염을 부분적으로나마 대체할 수 있는 소재로 활용가능할 것으로 기대된다.

Keywords

References

  1. Fox, J.B. Jr. and Thomson, J.S. Formation of bovine nitrosyl myoglobin, 1. pH 5.4-5.6. Biochem. 2: 465-470 (1963) https://doi.org/10.1021/bi00903a012
  2. Fox, J.B. Jr. and Nicholas, R.A. Nitrite in meat, effect of various compounds on less of nitrite. J. Agric. Food Chem. 22: 302-306 (1974) https://doi.org/10.1021/jf60192a034
  3. Wirth, F. Restricting and dispensing with curing agents in meat products. Fleischwirtsch 71: 1051-1054 (1991)
  4. Jia, T.A. Comparison of between the stability of colour and shelf life of meat sausage with combined low sodium nitrite and fermentation of lactic acid. 43rd ICOMST 404-405 (1997)
  5. Laurentius, A.S., Haagma, N. and Ruiter, A. Stability of sulphadimidine during raw fermented sausage preparation. Z. Lebensm. Unters. Forsoh. A 206: 94-98 (1998) https://doi.org/10.1007/s002170050221
  6. Ei-Alim, S.S.L.A., Lugasi, A., Hovari, J. and Dworschak, E. Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage. J. Sci. Food Agric. 79: 277-285 (1999) https://doi.org/10.1002/(SICI)1097-0010(199902)79:2<277::AID-JSFA181>3.0.CO;2-S
  7. Barbut, S., Josephson, D.B. and Maurer, A.J. Antioxidant properties of rosemary oleoresin in turkey sausage. J. Food Sci. 50: 1356-1359 (1985) https://doi.org/10.1111/j.1365-2621.1985.tb10476.x
  8. Lin, C.F. and Hzuka, H. Production of extracellular pigment by a mutant of Monascus kaoliang sp. nov. Appl. Environ. Microbiol. 43: 671-676 (1982)
  9. Endo, A. Monacolin K, a new hypocholesterolemic agent produced by a Monascus species. J. Antiobio. 32: 852-854 (1979) https://doi.org/10.7164/antibiotics.32.852
  10. Wong, H.C. and Bau, Y.S. Pigmentation and antibacterial activity of fast neutron- and X-ray-induced strains of Monascus purpureus went. Plant Physiol. 60: 578-581 (1977) https://doi.org/10.1104/pp.60.4.578
  11. Yasukawa, K., Takahashi, M., Yamanouchi, S. and Takido, M. Inhibitory effect of oral administration of Monascus pigment on tumor promotion in two-stage carcinogenesis in mouse skin. Oncology 53: 247-249 (1996) https://doi.org/10.1159/000227568
  12. Kohama, Y., Matsumoto, S., Mimura, T., Tanabe, N., Inada, A. and Nakanishi, T. Isolation and identification of hypotensive principles in red-mold rice. Chem. Pharm. Bull. 35: 2484-2489 (1987) https://doi.org/10.1248/cpb.35.2484
  13. Rhyu, M.R., Kim, D.K., Kim, H.Y. and Kim, B.K. Nitric oxidemediated endothelium-dependent relaxation of rat thoracic aorta induced by aqueous extract of red rice fermented with Monascus ruber. J. Ethnopharm. 70: 29-34 (2000) https://doi.org/10.1016/S0378-8741(99)00132-4
  14. Gremmels, J.F., Dresel, J. and Leistner, L. Use of Monascus extracts as an alternative to nitrite in meat products. Fleis-chwirtsch 71: 329-331 (1991)
  15. Leistner, L., Gremmels, J.F. and Dresel, J. Monascus-extract a possible alternative to nitrite in meats. 37th Int. Congr. Meat Sci. Technol. Proc. 3:1252-1256(1991)
  16. Park, S.Y., Ma, J.H., Choi, Y.I., Kim, D.H. and Hwang, H.J. Optimization of red pigmentation and effect of the metabolites produced by Monascus strains on microbial inhibition and colorization in processed ham. Korean J. Appl. Microbiol. Biotechnol. 27: 172-178 (1999)
  17. Rhyu, M.R. Antioxidant effect of Monascus koji in sausage mixture. Nutraceuticals Food 7: 320-322 (2002) https://doi.org/10.3746/jfn.2002.7.3.320
  18. Rhyu, M.R., Kim, E.Y., Kim, H.Y., Ahn, B.H. and Yang, C.B. Characteristics of the red rice fermented with fungus Monascus. Food Sci. Biotechnol. 9: 21-26 (2000)
  19. AOCS. Official Methods and Recommended Practices of the American Oil Chemists' Society. 4th ed. Cd 8-53, American Oil Chemists' Society, Champaign, IL, USA (1990)
  20. Olga, G., Diana, A., Iciar, A. and Jose, B. Characterization of chorizo de Pamplona: instrumental measurements of colour and texture. Food Chem. 69: 195-200 (2000) https://doi.org/10.1016/S0308-8146(99)00239-3
  21. SAS Institute, Inc. SAS User's Guide. Stastical Analysis System Institute, Cary, NC, USA (1992)
  22. Love, J.D. and Pearson, A.M. Lipid oxidation in meat and meat products-a review.J. Am. Oil Chern. Soc. 48: 547-549 (1971) https://doi.org/10.1007/BF02544559
  23. Turner, E.W., Paynter, W.D., Montie, E.J., Bessert, M.W., Struck, G.M. and Olson, F.C. Use of the 2-thiobarbituric acid reagent to measure rancidity in frozen pork. J. Agric. Food Chem. 8: 326-330 (1954)