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Comparative effect of red yeast rice ( Monascus purpureus ), red beet root ( Beta vulgaris ) and betanin (E‐162) on colour and consumer acceptability of fresh pork sausages packaged in a modified atmosphere
Author(s) -
Martínez Luis,
Cilla Irene,
Beltrán José Antonio,
Roncalés Pedro
Publication year - 2006
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2389
Subject(s) - betanin , monascus purpureus , red rice , food science , betalain , red yeast rice , monascus , yeast , brown rice , chemistry , red cabbage , pigment , horticulture , botany , biology , fermentation , biochemistry , organic chemistry
Abstract Fresh pork sausages containing natural colorants, red yeast rice powder ( Monascus purpureus ; Frame ® ) or a crude red beet root ( Beta vulgaris ) juice or commercial betanin (E‐162), at different concentrations, were packaged in an atmosphere containing 80% O 2 and 20% CO 2 and stored in the dark for 20 days. The following parameters were measured at 4 day intervals: instrumental colour (CIE L *, a *, b *, a */ b *, C * and h *), reflectance spectra, sensory discoloration (trained panel) and acceptability and willingness to purchase (habitual and non‐habitual consumer panels) under two different lighting displays (standard fluorescent and Promolux ® lamp). The use of colorants improved the colour properties of fresh pork sausages. Sausages with red yeast rice, red beet root juice and betanin had lower L * and h * and higher a * and a */ b * values than control samples. The colour properties of sausages with red beet root were the closest to control sausages, while sausages with red yeast rice had significantly lower b * values. Both natural colorants and betanin protected sausages from discoloration and extended acceptability and willingness to purchase by about 4 days, according to evaluation by habitual consumers under two different types of lighting display. Therefore, red beet root juice may be envisaged as the most suitable natural colorant for use in fresh pork sausages. Copyright © 2005 Society of Chemical Industry