Effect of Monascus Koji on the Quality Characteristics of Bologna-Type Sausage

Abstract

Effects of Monascus koji on color, peroxide value, textural properties, microbial stability, and sensory characteristics of bologna-type sausage during storage at for 22 days were studied. Addition of 2% Monascus koji resulted in attractive color and distinctly improved color retention. Lipid oxidation was effectively inhibited by lowering the level of peroxide value. Textural properties and microbial stability of the samples were not affected, whereas color was improved by the addition of Monascus koji. Utilization of Monascus koji in meat product could reduce the use of nitrite and inhibit lipid peroxidation during storage.