Effect of Fermentation with Two Molds on Characteristics of Chicken Meat
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...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/8845552 |
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| author | Liping Guo Yan Li Shengchao Ding Baowei Wang Yinglian Zhu Bin Pang Ming Huang Harvey Ho Jiying Yu Jingxin Sun |
| author_facet | Liping Guo Yan Li Shengchao Ding Baowei Wang Yinglian Zhu Bin Pang Ming Huang Harvey Ho Jiying Yu Jingxin Sun |
| author_sort | Liping Guo |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-82d295717beb4f3baa94f1b9513f6d1d |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-82d295717beb4f3baa94f1b9513f6d1d2025-02-03T01:31:22ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/88455528845552Effect of Fermentation with Two Molds on Characteristics of Chicken MeatLiping Guo0Yan Li1Shengchao Ding2Baowei Wang3Yinglian Zhu4Bin Pang5Ming Huang6Harvey Ho7Jiying Yu8Jingxin Sun9College of Food Science and Engineering, Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Food Science and Engineering, Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Food Science and Engineering, Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Food Science and Engineering, Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Food Science and Engineering, Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Food Science and Engineering, Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, ChinaNational R&D Branch Center for Poultry Meat Processing Tech., Nanjing Huangjiaoshou Food Sci. & Tech. Co. Ltd., Nanjing 211226, ChinaBioengineering Institute, The University of Auckland, Auckland, New ZealandHainan (Tanniu) Wenchang Chicken Co. Ltd., Haikou 571133, Hainan, ChinaCollege of Food Science and Engineering, Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, ChinaIn 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.http://dx.doi.org/10.1155/2021/8845552 |
| spellingShingle | Liping Guo Yan Li Shengchao Ding Baowei Wang Yinglian Zhu Bin Pang Ming Huang Harvey Ho Jiying Yu Jingxin Sun Effect of Fermentation with Two Molds on Characteristics of Chicken Meat Journal of Food Quality |
| title | Effect of Fermentation with Two Molds on Characteristics of Chicken Meat |
| title_full | Effect of Fermentation with Two Molds on Characteristics of Chicken Meat |
| title_fullStr | Effect of Fermentation with Two Molds on Characteristics of Chicken Meat |
| title_full_unstemmed | Effect of Fermentation with Two Molds on Characteristics of Chicken Meat |
| title_short | Effect of Fermentation with Two Molds on Characteristics of Chicken Meat |
| title_sort | effect of fermentation with two molds on characteristics of chicken meat |
| url | http://dx.doi.org/10.1155/2021/8845552 |
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