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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| Veröffentlicht in: | Journal of food quality 2021, Vol.2021, p.1-9, Article 8845552 |
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| container_title | Journal of food quality |
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| creator | Guo, Liping Li, Yan Ding, Shengchao Wang, Baowei Zhu, Yinglian Pang, Bin Huang, Ming Ho, Harvey Yu, Jiying Sun, Jingxin |
| 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. |
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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.</description><identifier>ISSN: 0146-9428</identifier><identifier>EISSN: 1745-4557</identifier><identifier>DOI: 10.1155/2021/8845552</identifier><language>eng</language><publisher>LONDON: Hindawi</publisher><subject>Aldehydes ; Bound water ; Chickens ; Fatty acids ; Fermentation ; Food quality ; Food Science & Technology ; Hardness ; Life Sciences & Biomedicine ; Meat ; Meat processing ; NMR ; Nuclear magnetic resonance ; Proteins ; Science & Technology ; Software ; Variance analysis</subject><ispartof>Journal of food quality, 2021, Vol.2021, p.1-9, Article 8845552</ispartof><rights>Copyright © 2021 Liping Guo et al.</rights><rights>COPYRIGHT 2021 John Wiley & Sons, Inc.</rights><rights>Copyright © 2021 Liping Guo et al. This is an open access article distributed under the Creative Commons Attribution License (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. https://creativecommons.org/licenses/by/4.0</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>true</woscitedreferencessubscribed><woscitedreferencescount>7</woscitedreferencescount><woscitedreferencesoriginalsourcerecordid>wos000621567100002</woscitedreferencesoriginalsourcerecordid><citedby>FETCH-LOGICAL-c481t-3cea6fe515f72c7a5fe1922984eb99b2e67c1ef1fe7172682527b1385ea993cd3</citedby><cites>FETCH-LOGICAL-c481t-3cea6fe515f72c7a5fe1922984eb99b2e67c1ef1fe7172682527b1385ea993cd3</cites><orcidid>0000-0001-5876-8547</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>315,782,786,865,866,879,880,2106,2118,4028,27932,27933,27934,39267</link.rule.ids></links><search><contributor>Patarata, Luis</contributor><contributor>Luis Patarata</contributor><creatorcontrib>Guo, Liping</creatorcontrib><creatorcontrib>Li, Yan</creatorcontrib><creatorcontrib>Ding, Shengchao</creatorcontrib><creatorcontrib>Wang, Baowei</creatorcontrib><creatorcontrib>Zhu, Yinglian</creatorcontrib><creatorcontrib>Pang, Bin</creatorcontrib><creatorcontrib>Huang, Ming</creatorcontrib><creatorcontrib>Ho, Harvey</creatorcontrib><creatorcontrib>Yu, Jiying</creatorcontrib><creatorcontrib>Sun, Jingxin</creatorcontrib><title>Effect of Fermentation with Two Molds on Characteristics of Chicken Meat</title><title>Journal of food quality</title><addtitle>J FOOD QUALITY</addtitle><description>In the present study, we investigated the characteristics of chicken meat fermented with Penicillium nalgiovense and Penicillium chrysogenum. 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| subjects | Aldehydes Bound water Chickens Fatty acids Fermentation Food quality Food Science & Technology Hardness Life Sciences & Biomedicine Meat Meat processing NMR Nuclear magnetic resonance Proteins Science & Technology Software Variance analysis |
| title | Effect of Fermentation with Two Molds on Characteristics of Chicken Meat |
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