Effect of Fermentation with Two Molds on Characteristics of Chicken Meat

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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Bibliographic Details
Main Authors:	Liping Guo, Yan Li, Shengchao Ding, Baowei Wang, Yinglian Zhu, Bin Pang, Ming Huang, Harvey Ho, Jiying Yu, Jingxin Sun
Format:	Article
Language:	English
Published:	Hindawi-Wiley 2021-01-01
Series:	Journal of Food Quality
Online Access:	http://dx.doi.org/10.1155/2021/8845552

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