Detailed evaluation of a newly attained fungal pigment from Monascus purpureus in meat burgers.

Beef burgers with red pigment extracted from Monascus purpureus, used as a natural colouring agent, were examined for chemical compositions, physical properties, microbiological aspects and organoleptic evaluation. Beef burgers with Monascus pigment showed higher nutritional values compared with control samples. Nutritional values were proportionally enhanced by increasing pigment concentration. Synthetic dye samples had the lowest values of nutrients. Cooking loss percentage and water holding capacity were lower in all treatments compared with control samples, and vice versa for plasticity. The initial total bacterial count, Staphylococcus aureus count and coliform count were determined. Extending storage period up to 90 days severely reduced all tested microorganisms. By increasing the M. pigment concentration, the colour was significantly increased. Insignificant differences in colours were noticed among various treatments. Flavour and body and texture scores were insignificantly different. Microbial inhibition percentage of beef burger samples was increased by increasing the Monascus pigment concentration up to 0.8 g/kg.