Browse > Article
http://dx.doi.org/10.3746/jfn.2002.7.3.320

Antioxidant Effect of Monascus koji in Sausage Mixture  

Rhyu, Mee-Ra (Korea Food Research Institute,)
Publication Information
Preventive Nutrition and Food Science / v.7, no.3, 2002 , pp. 320-322 More about this Journal
Abstract
The antioxidative capacity of Monascus koji was studied in raw bologna-type sausage by measuring thiobarbituric acid reactive substances (TBARS) and peroxide values (POV) during storage at $25^{\circ}C$ for 7 days. The addition of 2% Monascus koji effectively inhibited lipid oxidation in the mixture without vitamin C and NaNO$_2$, evidenced by its prevention of an increase in TBARS and a significantly reduction in increases in POV. Monascus koji in raw minced processed meat significantly improved the shelf life of the food.
Keywords
antioxidant effect; Monascus koji; POV; TBARS;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Bau YS, Mo CF. 1975. The uses and culturing methods of Monascus purpureus Went. New Asia College Academy Annual 17: 335-357
2 Endo A. 1980. Monacolin K, a new hypocholesterolemic agent that specifically inhibits 3-hydroxy-3-methylglutaryl coenzyme a reductase. J Antibio 33: 334-336   DOI
3 Yasukawa K, Takahashi M, Yamanouchi S, Takido M. 1996. Inhibitory effect of oral administration of Monascus pigment on tumor promotion in two-stage carcinogenesis in mouse skin. Oncology 53: 247-249   DOI   ScienceOn
4 Kohama Y, Matsumoto S, Mimura T, Tanabe N, Inada A, Nakanishi T. 1987. Isolation and identification of hypotensive principles in red-mold rice. Chem Pharm Bull 35: 2484- 2489   DOI   ScienceOn
5 Rhyu MR, Kim DK, Kim HY, Kim BK. 2000. Nitric oxide- mediated endothelium-dependent relaxation of rat thoracic aorta induced by aqueous extract of red rice fermented with Monascus ruber. J Ethnopharm 70: 29-34   DOI   ScienceOn
6 Fabre CE, Santerre AL, Loret MO, Baberian R, Pareilleux A, Goma G, Blanc PJ. 1993. Production and food application of the red pigment of Monascus ruber. J Food Sci 58: 1099- 1110   DOI   ScienceOn
7 Park SY, Ma JH, Choi YI, Kim DH, Hwang HJ. 1999. Optimization of red pigmentation and effect of the metabolites produced by Monascus strains on microbial inhibition and colorization in processed ham. Kor J Appl Microbial Biotechnol 27: 172-178
8 Fink-Gremmels J, Dresel J, Leistner L. 1991. Use of Monascus extracts as an alternative to nitrite in meat products. Fleischwirtsch 71: 1184-1186
9 Rhyu MR, Kim EY, Han JS. 2002. Antihypertensive effect of the soybean paste fermented with the fungus Monascus. Int J Food Sci Tech 37: 585-588   DOI   ScienceOn
10 Hever D, Yip I, Ashley JM, Elashoff DA, Elashoff RM, Go VMW. 1999. Cholesterol-lowering effects of a proprietary Chinese red-yeast-rice dietary supplement. Am J Clin Nutri 69: 231-236
11 AOCS. 1990. Official Methods and Recommended Practices of the American Oil Chemists' Society. 4th ed. American Oil Chemists' Society, Champaign, IL., Cd 8-53
12 Witte VC, Krause GF, Bailey ME. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J Food Sci 35: 582-585   DOI
13 Wong HC, Bau YS. 1977. Pigmentation and antibacterial activity of fast neutron and x-ray induced strains of M. purpureus Went. Plant Physiol 60: 578-581   DOI   ScienceOn