The Effect of Replacing Sodium Nitrite with Monascus Purpureus Pigment in German Sausage

Many common cancers, such as prostate, breast, and colon, are caused by harmful substances and compounds contained in processed foods, including nitrite-treated meats. The aim of this study was to investigate the possibility of replacing sodium nitrite with Monascus purpureus pigment in sausage and to assess its antimicrobial, antioxidant, color, and sensory properties.

The antioxidant properties (Thiobarbiturics), microbiology tests, color (L*, a*, and b*), and their sensory evaluation were measured 30 days after production (storage in a refrigerator condition) and compared with the control sample (without Monascus purpureus pigment and with 100% nitrite). The data were analyzed using Duncan's one-way analysis of variance at 95% confidence level through Minitab 16 software.

Replacement of Monascus purpureus pigment with nitrite had no significant effect on the sensory properties of treatments and caused a slight increase in the thiobarbituric index during the storage period, which was not significantly different with the control sample before its replacement up to 60%. The microbial load was increased during the storage in all treatments. The microbial load of samples in which nitrite was replaced with 0%, 40%, and 60% Monascus purpureus pigment was within the acceptable range of standard after 30 days of storage. L* index was decreased, but a* and b* indices were increased by replacing Monascus purpureus pigment with nitrite.

The sample containing 60% Monascus purpureus pigment was selected as a superior treatment because the antioxidant properties, microbial load, and sensory properties had no significant difference with the control sample.