Effect of Fermentation with Two Molds on Characteristics of Chicken Meat. (10th February 2021)

• Record Type: Journal Article
• Authors: Guo, Liping; Li, Yan; Ding, Shengchao; Wang, Baowei; Zhu, Yinglian; Pang, Bin; Huang, Ming; Ho, Harvey; Yu, Jiying; Sun, Jingxin
• Other Names: Patarata Luis Academic Editor.
• Is Part Of: Journal of food quality. Volume 2021(2021)
• Publication Date: 2021-02-10
• Subjects: Food industry and trade -- Quality control -- Periodicals; Food industry and trade -- Standards -- Periodicals; Food -- Periodicals; 664.07
• DOI: 10.1155/2021/8845552
• Languages: English
• ISSNs: 0146-9428

Abstract

Abstract : In the present study, we investigated the characteristics of chicken meat fermented with Penicillium nalgiovense and Penicillium chrysogenum . Hardness and springiness gradually decreased, while gumminess gradually increased during fermentation. Fermentation with P. chrysogenum led to higher hardness and lower gumminess than fermentation with P. nalgiovense . Fermentation with two molds resulted in similar microstructure, such as granule formation and fractured myofibril. The highest percentage of secondary structure was ɑ -helix, and tyrosine residues were buried after fermentation. P. nalgiovense -fermented samples contained more bound water, lower relative content of alkanes, and higher relative content of aldehydes than P. chrysogenum -fermented samples.