ผลของสารสี Monascus จากปลายข้าวในการยับยั้งการหืนในผลิตภัณฑ์กุนเชียงหมู

Abstract

This research was studied on antioxidant properties of Monascus pigment from broken rice in Chinese sausage. The 4 levels of Monascus pigment were used (0.25, 0.50, 0.75 and 1.00 percent of meat weight). The PV, TBARS, color values, a sub w, total plate count, yeast and mold, and sensory property were determined compared with nitrite added Chinese sausage (control). All sausages were packed in the polypropylene (PP) bag and stored at room temperature for 28 days. It was found that PV and TBARS values of Chinese sausage with 1.00 percent Monascus pigment were lower than other levels during storage. The a* values was the highest (P LT= 0.05) (most deep red), while the L* and b* values were the lowest (P LT= 0.05). The a sub w values of all sausages were decreased (P GT 0.05) during storage. Total plate count and yeast and mold of the samples were met the requirement of the community product standard. The liking scores of odor and taste of 1.00 percent pigment added Chinese sausage was the highest, whereas the color, appearance and overall liking scores of the sausage with 0.50 percent pigment were the highest. The shelf life of Monascus pigment added Chinese sausages and nitrite added at room temperature were 14 and 7 days, respectively. Summaries (En, Th) 4 ill., 3 tables

Full text

 Monascus 
Effect of Monascus pigment from broken rice on inhibition of rancidity in Chinese sausage
 *        
Kitisart Kraboun*, Nitipong Jittrepotch, Teeraporn Kongbangkerd, Kamonwan Rojsuntornkitti,
and Worasit Tochampa

 Monascus 
  Monascus 4  0.25, 0.50, 0.75  1.00 %  
  PV, TBARS, , aw, ,   
 polypropylene (PP) 
  28     PV  TBARS  1.00 % 
PV  TBARS    1.00 % (P<0.05)  a*  ()
  L*  b*  (P<0.05)  aw    
 (P>0.05)   
   1.00 % 
  0.50 % 
   
   14   7  
 :    
Abstract
This research was studied on antioxidant properties of Monascus pigment from broken rice in
Chinese sausage. The 4 levels of Monascus pigment were used (0.25, 0.50, 0.75 and 1.00 % of meat weight).
The PV, TBARS, color values, a
w, total plate count, yeast and mold, and sensory property were determined
compared with nitrite added Chinese sausage (control). All sausages were packed in the polypropylene (PP)
bag and stored at room temperature for 28 days. It was found that PV and TBARS values of Chinese sausage
with 1.00 % Monascus pigment were lower than other levels during storage. The a* values was the highest
(P<0.05) (most deep red), while the L* and b* values were the lowest (P<0.05). The aw values of all sausages
were decreased (P>0.05) during storage. Total plate count and yeast and mold of the samples were met the
requirement of the community product standard. The liking scores of odor and taste of 1.00 % pigment added
Chinese sausage was the highest, whereas the color, appearance and overall liking scores of the sausage with
0.50 % pigment were the highest. The shelf life of Monascus pigment added Chinese sausages and nitrite
added at room temperature were 14 and 7 days, respectively.
Keywords: antioxidant, Monascus, and chinese sausage
K Kraboun: kitisart@hotmail.com
____________________
   
Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok
65000


 25 - 32 % 
 
 (Honikel, 2008) 
 (carcinogenic)  N-nitrosamine     
   
   Monascus purpureus 
   
 M.purpureus  Monacolin K 
 Tseng et. al. (2006)  M. purpureus  
   (Inhibition of
peroxidation)   DPPH (DPPH free radicals scavenging activity)
  M. purpureus 
  Monascus 

 Monascus  Monascus purpureus TISTR 3080(10
6
spores/ml) 
 31.26 + 1.08 %  21  
 50°C  30  
  95 %   2 : 1 
  Monascus  4   0.25 0.50 0.75  1.00 % 
   125 
   Polypropylene (PP)
 60     28  
    7   3    
HUNTER LAB  DP 9000  CIE Lab   L*, a*
 b*, a
w
, Peroxide Value (PV) (Shantha and Decker, 1994), Thiobarbituric acid reactive substances
(TBARS) (Witte et. al., 1970),  (AOAC, 1990),  (AOAC,
1990)  9  (9-point hedonic scale) 
 25    (ANOVA) 
Duncanss new multiples range test (DMRT)  95 % 
Statistical Package for the Social Sciences (SPSS)  10.0 (SPSS Inc., Chicago, IL)

1.  (L*, a*  b*)
 (L*, a*  b*)     
   Monascus 

  a*    L*  b*   1.00 % 
 a*    L*  b*   Monascus  
0.25 %    a* 
  L*  b*  (Figure 1) 
   
 UV   (Honikel, 2008)  Monascus 
 (L*, a*  b*)    
 (Galaup et. al., 2005)
0
10
20
30
0 7 14 21 28 35
storage time (days)
L*
control
0.25%
0.50%
0.75%
1.00%
0
5
10
0 7 14 21 28 35
storage timje(days)
a*
control
0.25%
0.50%
0.75%
1.00%
L* a*
0
2
4
6
8
10
0 7 14 21 28 35
storage time (days)
b*
control
0.25%
0.50%
0.75%
1.00%
b*
Figure 1 The L*, a* and b* values of Chinese sausages were added 4 levels of Monascus pigment
and nitrite for 28 days
2.  a
w
Figure 2  a
w
  
  a
w
   a
w
 (P>0.05)
  (PP)    
 (, 2545)

0
0.5
1
0 7 14 21 28 35
storage time (days)
a
w
control
0.25%
0.50%
0.75%
1.00%
Figure 2 The a
w
values of Chinese sausages were added 4 levels of Monascus pigment and nitrite for
28 days
3. Peroxide Value (PV)  Thiobarbituric acid reactive substances (TBARS)
 peroxide  oxidation   peroxide 
 Autoxidation  peroxide  (initiation)  oxidation
(, 2548)  PV   7 
   (P<0.05) (Figure 3)   PV
 Monascus   PV 
  1.00 %  PV   (P < 0.05)
  TBARS  Lipid oxidation 
 malondialdehyde  lipid hydroperoxide 
 (Laguerre et. al., 2007)  TBARS  
  TBARS   
  TBARS  0.75  1.00 %   
 (P>0.05)  (Figure 4)
 Monascus  PV  TBARS
    Fe
2+
 myoglobin molecule  
 (NO)   oxidize  Fe
2+
 Fe
3+
 Fe
3+

 oxidation  (Laguerre et. al., 2007)  Monascus 
 (Galaup et. al., 2005)  Monascus 
 Monacolin K  peroxidation  
DPPH (Tseng et. al., 2006)   PV  TBARS  


0
10
20
30
0 7 14 21 28 35
storage time (dats)
PV (meq O2/kg lipid)
control
0.25%
0.50%
0.75%
1.00%
Figure 3 Peroxide value (PV) of Chinese sausages were added 4 levels of Monascus pigment and
nitrite for 28 days
0
2
4
6
8
10
0 7 14 21 28 35
storage time (days)
TBARS (mg MDA/kg sample)
control
0.25%
0.50%
0.75%
1.00%
Figure 4 Thiobarbituric acid reactive substances (TBARS) of Chinese sausages were added 4 levels
of Monascus pigment and nitrite for 28 days
3.   
Table 1  2  
  2.602  3.340 log cfu/g  
 (P>0.05)  
 (P>0.05)
 16.66  26.66 cfu/g  
Monascus  Monascus  (, 2540) 
  
  (Honikel, 2008 )  

1 x 10
5
colony/g  5 log cfu/g  100 cfu/g (, 2546)

Table 1 Total plate counts (log cfu/g) of Chinese sausages were added 4 levels of Monascus
pigment and nitrite for 28 days
1
Means with different letters within a column are significantly different (P<0.05)
2
Means with different letters within a row are significantly different (P<0.05)
3(ns)
Means with different letters within a column are not significantly different (P>0.05)
Table 2 Yeast and mold (cfu/g) of Chinese sausages were added 4 levels of Monascus
pigment and nitrite for 28 days
1(ns)
Means with different letters within a column are not significantly different (P>0.05)
2(ns)
Means with different letters within a row are not significantly different (P>0.05)
4. 
 9   
  0.50 %  
  1.00 %   
    
   0.25  0.50 %    21 
   7  
PV  7  Hydroperoxide  PV 
Hydroperoxide    TBARS (,
2548)  TBARS  7    14 
  Monascus  
 PV  TBARS  14 
0
3(ns)
7 14
ns
21 28
ns
2
control
1
c
3.151
a
bc
3.097
b
bc
3.084
b
2.963
c
a
2.602
0.25%
c
3.126
a
c
3.130
b
c
3.076
b
2.959
c
a
2.627
0.50%
d
3.162
a
cd
3.094
ab
c
3.076
b
2.942
bc
a
2.704
0.75%
d
3.186
a
c
3.040
a
c
3.026
b
2.910
b
a
2.715
1.00%
d
3.340
b
c
3.043
a
c
3.014
b
2.859
a
a
2.733
0
ns
7
ns
14
ns
21
ns
28
ns
ns
control
2(ns)
23.33
1(ns)
23.33 23.33 30 26.66
ns
0.25% 23.33 23.33 23.33 30 20
ns
0.5% 23.33 20 23.33 23.33 23.33
ns
0.75% 16.66 20 23.33 23.33 30
ns
1.00% 16.66 20 23.33 23.33 20

1.00 %  (Table 3)  
  7  
 7    7 
 Monascus   14 
  14  
 Monascus  14   
 

  0.50 %  PV  TBARS 
 (P<0.05)    
  0.50 %  14   
 7    Monascus 

  2552

Table 3 The liking score of Chinese sausages were added 4 levels of Monascus pigment and nitrite
for 28 days
1
Means with different letters within a column are significantly different (P<0.05)
2
Means with different letters within a row are significantly different (P<0.05)

. 2546. .  .  103/2546.
, . 5 .
 . 2548.  ( 1).  : .
256 .
liking 0 7 14 21 28
2
Color
1
control
b
6.20+0.72
a
b
6.20+1.17
a
b
6.20+1.25
b
b
5.20+0.52
b
a
2.80+1.22
b
0.25%
e
7.80+0.75
b
cd
6.80+0.55
b
c
6.60+0.53
b
b
5.20+0.17
b
a
3.40+1.99
b
0.50%
d
8.40+0.39
b
c
7.40+2.11
c
c
6.80+1.87
c
b
5.00+2.41
b
a
2.60+0.96
b
0.75%
c
6.40+1.36
a
c
6.20+1.47
a
c
5.60+2.74
a
b
4.00+1.74
a
a
1.60+0.82
a
1.00%
c
6.20+1.00
a
c
6.00+0.20
a
c
5.40+1.88
a
b
4.00+1.36
a
a
1.40+0.66
a
odor control
d
7.00+1.04
a
c
5.40+0.42
a
c
4.60+2.00
a
b
3.00+0.36
a
a
1.80+0.47
a
0.25%
d
7.20+1.98
a
d
7.00+0.95
b
c
5.80+0.63
a
b
3.20+0.45
a
a
2.20+0.55
ab
0.50%
b
7.20+1.36
a
b
7.80+1.10
b
b
6.20+2.00
a
a
4.20+0.99
b
a
3.20+0.62
bc
0.75%
b
7.80+1.85
a
b
7.40+3.22
b
b
6.80+0.63
b
a
4.40+1.44
b
a
3.60+0.44
c
1.00%
b
7.80+0.25
a
b
7.40+0.52
b
b
7.20+0.55
c
a
4.80+1.32
b
a
4.20+3.25
c
Taste control
d
6.80+1.79
a
cd
5.40+1.14
a
bc
4.20+0.44
a
ab
3.40+1.14
a
a
2.00+0.70
a
0.25%
c
7.4+0.54
a
bc
6.40+1.34
a
b
5.80+0.83
b
a
3.00+0.70
a
a
2.00+0.70
a
0.50%
c
7.2+1.48
a
c
6.20+1.22
a
c
6.00+0.70
b
b
4.20+0.84
ab
a
2.80+0.83
ab
0.75%
b
7.2+0.84
a
b
6.80+1.14
b
b
6.00+1.00
b
a
4.20+0.84
ab
a
3.40+1.14
b
1.00%
d
7.6+0.54
a
cd
7.00+0.70
b
c
6.40+0.54
c
b
5.00+0.70
b
a
3.80+0.84
b
appearance
control
c
6.60+1.09
b
c
6.40+0.55
a
bc
5.60+0.54
a
b
4.80+0.84
b
a
2.60+1.14
a
0.25%
c
6.80+0.83
b
c
6.60+0.90
a
c
6.20+0.84
b
b
5.00+0.70
b
a
3.00+0.70
a
0.50%
c
7.20+0.84
c
bc
6.80+1.14
b
bc
6.6+0.54
c
b
5.60+0.54
c
a
2.80+0.84
a
0.75%
c
6.40+1.51
a
c
6.40+1.81
a
bc
5.8+0.84
a
b
4.60+0.90
a
a
2.60+0.54
a
1.00%
c
6.20+1.09
a
bc
6.00+1.59
a
bc
5.80+0.83
a
b
4.60+0.90
a
a
2.60+0.89
a
Overall control
c
6.80+0.83
b
c
5.80+0.84
a
b
4.60+0.54
a
a
3.00+0.70
a
a
2.60+0.89
a
0.25%
c
7.00+0.85
b
c
6.20+1.51
b
b
5.00+0.71
ab
ab
3.80+0.84
a
a
2.80+0.84
a
0.50%
d
7.80+0.45
c
c
6.40+0.90
c
c
6.60+0.89
c
b
4.80+0.44
c
a
3.80+0.86
b
0.75%
c
6.40+1.14
a
c
6.20+1.09
b
c
5.80+0.44
b
ab
4.40+1.78
b
a
2.60+1.14
a
1.00%
c
6.20+1.30
a
bc
6.00+1.00
b
bc
5.60+1.14
b
ab
4.40+1.51
b
a
2.60+1.14
a

 . 2540. ( 1).  : 
. 275 .
 . 2545.  () 
. , . .
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