Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant Effect of Monascus koji in Sausage Mixture

  • Published : 2002.09.01
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Abstract

The antioxidative capacity of Monascus koji was studied in raw bologna-type sausage by measuring thiobarbituric acid reactive substances (TBARS) and peroxide values (POV) during storage at $25^{\circ}C$ for 7 days. The addition of 2% Monascus koji effectively inhibited lipid oxidation in the mixture without vitamin C and NaNO$_2$, evidenced by its prevention of an increase in TBARS and a significantly reduction in increases in POV. Monascus koji in raw minced processed meat significantly improved the shelf life of the food.

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References

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