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.
Highlights
Mold-fermented meat processing originated in Italy and concentrated especially in Southern European regions previously [1]
Many nontoxigenic commercial molds have been used as starter culture for meat fermentation, including Penicillium aurantiogriseum, Penicillium camemberti, Penicillium roqueforti, Penicillium nalgiovense, and Penicillium chrysogenum
Previous published literature studies reported that inoculation with P. chrysogenum and P. camemberti increased the contents of free amino acids, free fatty acids, and volatile compounds as well as the overall quality of pork and beef products [2, 6, 7]
Summary
Mold-fermented meat processing originated in Italy and concentrated especially in Southern European regions previously [1]. Nowadays, it has been spread around the world. Many nontoxigenic commercial molds have been used as starter culture for meat fermentation, including Penicillium aurantiogriseum, Penicillium camemberti, Penicillium roqueforti, Penicillium nalgiovense, and Penicillium chrysogenum. Previous published literature studies reported that inoculation with P. chrysogenum and P. camemberti increased the contents of free amino acids, free fatty acids, and volatile compounds as well as the overall quality of pork and beef products [2, 6, 7]. P. aurantiogriseum and P. roqueforti could improve the sensory properties of products via increasing the content of flavor compounds [5, 9]. Little information is available in the literature regarding the effect of molds on quality of fermented chicken meat
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