A & Z Food Additives Co.,Ltd

Products

	Monascus Extract/Kudzu Extract/Lycium Barbarum/Kombucha/Citrus Aurantium/Horsetail/Horse Chestnut/Honeysuckle Flower/Guto-kola/Grape Seed Extract

SUMMARY: The use of nitrate or nitrite for the curing of meat products has a long tradition and provokes little health risk in the amounts legal in Germany. Nevertheless, alternatives are of interest. In Asia the mould Monascus purpureus WENT is traditionally used to color and flavor different foods , and in addition this mould is believed to be beneficial for the health of consumers. Our investigations with M.purpureus (DSN. Strain 1379) revealed that the extract of this mould grown on rice is non-toxic, improves the formation and stability of color in cooked and raw meat products, has a bacteriostatic effect on some undesirable bacteria , and influences the lipids in the blood favorably. Thus, Monascus-extract may be regarded as a possible alternative to nitrite. However, it probably will not replace in general the use of nitrite for meats, but could provide for health conscious consumers attractive meat products without curing agents.

INTRODUCTION: The addition of nitrite (nitrite curing salt) or nitrate (salpetre) should improve the color , flavor and preservation of meats, and because nitrite is an antioxidant the rancidity of the products is delayed. However, nitrite is a substance with considerable toxicity, and therefore it should be used in amounts as little as possible, but as necessary. Following this rule, in Germany since 1981 the addition of nitrite has been reduced by 20%, and the use of nitrate for meat products was restricted too (LEISTNER, 1981). Nevertheless, some consumers of meats object to nitrite even present in small amounts . About 5% of the German meat products (e.g.Gelbwurst,WeiBwurst, Pfalzer Leberwurst ) are traditionally manufactured without nitrite or nitrate and such products are an alternative, however, they appear gray , lack the cured meat flavor and are easily perishable. Therefore, further alternative meat products are desirable.
In the Far East , especially in China, moulds of the genus Monascus are used to ferment rice, which acquires a pleasant red color . After drying and grinding this " red-mould-rice" (also called Angkak) is added to pork, poultry, fish, tofu, bananasauce, rice wine, brandy, etc. to improve the color , flavor and preservation of these products (HESSELEINE, 1983; LEISTNER, 1986; MEYER, 1990). In China "red-mould-rice" is used since more than 1500 years. In a book on Chinese medicine, LI SHIH-CHUN (1590) pointed out that" red-mould-rice" is a cure for various diseases, including indigestion, diarrhea and even anthrax. The" red-mould-rice" is a cure for various diseases, including indigestion, diarrhea and even anthrax. The " red-mould-rice" has also been recommended to extent the shelf -life of meat.
Since " red-mould-rice" could be an alternative for the addition of nitrite or nitrate to meat products, we have investigated the production as well as the toxicological, dietetic, coloring , and preservative effects of Monascus-extract . In these investigations we used Monascus-extract instead of " red-mould-rice" , because the extract has a more uniform composition, and thus the dosage is more exact.