Production and Food Applications of the Red Pigments of Monascus ruber |
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Authors: | C E FABRE A L SANTERRE M O LORET R BABERIAN A PAREILLEUX G GOMA PJ BLANC |
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Affiliation: | Authors Febre, Santerre, Loret, Pereilleux, Goma end Blanc are with the Dept. Génie Biochimique et Alimentaire, UA-CNRS-N°.544, lnstitut National des Sciences Appliquées, Complexe Scientifique de Rangueil, F-31077 Toulouse Cédex, France.;Author Baberian is with the Critt AgroAlimentaire d'Auch, Zone industrielle d'Engachies, F-32000 Auch. |
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Abstract: | 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 pâté). The pigments added to sausage or pate remained stable when stored for 3 mo at 4°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. |
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Keywords: | Monascus ruber sausage colorants pigment sensory |
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