Substitution of Sodium Nitrite in Sausages by Pigment Powders from Monascus purpureus Fermented with Nata de Coco
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Abstract
This research was to study the production of pigment powders from three different Monascus purpureus strains fermented with Nata de coco, and the effect of using pigment powders as a substitute for sodium nitrite in sausages in terms of chemical, microbiological and sensory evaluation. Firstly, Nata de coco was produced with Acetobacter xylinum, resulting in white cellulose sheets, 2.5 cm thick. Next, Nata de coco was fermented with M. purpureus TISTR 3002, 3090 and 3629. The results showed that Nata de coco fermented with M. purpureus TISTR 3090 was dark red and a* value was 33.61, which was significantly higher than that with M. purpureus TISTR 3002 and 3629. Then, Nata de coco fermented with M. purpureus was blended and dried at 70°C. The results revealed that 182 minutes was the suitable drying time, which the moisture content did not exceed 5 percent. The pigment powders were used to study the substitution of sodium nitrite in sausages at 3 levels: 0.25%, 0.50% and 0.75% of drained weight. The taste panel agreed that the sausages with 0.50% added pigment powders were overall acceptable in terms of color, softness, firmness and likeliness. The chemical composition of sausages with 0.50% added pigment powders was 63.04% moisture content, 17.96% protein, 13.64% fat, 1.99% ash, 1.67% carbohydrates, and 1.70% crude fiber. Additionally, the total plate count of sausage was 1.5×103 CFU/g and the total yeast and mold count of sausage was 70 CFU/g.
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