Studies on the Physicochemical Changes of Monascus Egg product
Date Issued
2007
Date
2007
Author(s)
Chang, Sue-Mei
DOI
zh-TW
Abstract
The purpose of this study was to use anka ( red Chinese rice; Monascus species) starter to prepare 3 formulas of chiu-niang （formula I, II and III）used in manufacturing flavored Monascus duck’s egg products（Monascus eggs）. In addition to reveal the physicochemical changes in Monascus eggs during pickling period, the changes of components and enzymatic activity in Monascus chiu-niang was also explored, for the purpose to develop a new processing procedure of pickled duck’s egg product.
The general compositions of Monascus chiu-niang after 5 or 10 fermentated days before manufacturing Monascus eggs were sweet taste. Moisture of formula I、II and III were 52.64, 54.49 and 42.59％, pH values were 4.58, 4.84 and 5.43, titratable acidity were 0.14, 0.25 and 0.14％, alcoholicity were 8.35, 7.17 and 4.49％, salinity were 10.84, 14.65 and 14.98％, acid protease activity were 8.26, 5.40 and 3.49 units/g and the citrinin contents were 482.42, 386.80 and 285.04 ppb respectively. To study the properties of chiu-niang, salt was added to simulate the pickled environment of Monascus eggs. During the pickling period of Monascus eggs, as the results showed, the moisture, pH values and acid protease activity increased within 15 days, and then was stable till 60 days. The alcoholicity and salinity decreased gradually during the ripening period. But citrinin and titratable acidity increased respectively. The citrinin concentrations of Monascus chiu-niang in formula I and II were more than 600 ppb and all Monascus chiu-niang were higer than Monascus eggs（234~524 ppb）.
The uncooked duck’s eggs with clean and cracked shell were preserved with 3 formulas of rpickled Monascus chiu-niang individually. After pickling at 30℃ for 60 days, the results showed the egg shells of duck in each formula coagulated by acids and alcohol. All the egg yolks were coagulated gradually and egg whites were hydrolyzed by acid and alcohol in each pickled Monascus chiu-niang formula. The results of analyzing the total nitrogen and soluble nitrogen contents showed that the maximum ripening ration of egg white and yolk were formula II and III, respectively. Comparison of sensory evaluation of cooked （100℃,10 min）Monascus eggs indicated that the egg white and yolk of formula III had the highest overall acceptability than other formula preserved products. However, whether yolk or white, the concentrations of citrinin were raised as pickling days increased.
Subjects
紅麴
紅糟
紅麴蛋
Monascus
Monascus chiu-niang
Monascus egg
Type
thesis
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