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.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
