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Production and Food Applications of the Red Pigments of Monascus ruber
Author(s) -
FABRE C. E.,
SANTERRE A. L.,
LORET M. O.,
BABERIAN R.,
PAREILLEUX A.,
GOMA G.,
BLANC P.J.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb06123.x
Subject(s) - monascus , pigment , food science , chemistry , nitrite , food additive , fermentation , extraction (chemistry) , chromatography , nitrate , organic chemistry
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.