Stability of monascus color in nitrite-cured meat products
ABSTRACT The study aimed to evaluate the color stability of Monascus red rice pigment (MRRP) in aqueous solutions (300 and 500 mg/l) as affected by exposure to: light (1200 Lumen), air, pasteurization temperature (62.8°C for 30 min), boiling temperature (maximum of 60 min), thermal sterilization (12...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
2004.
|
| Subjects: |