Lee, Yee Eun published the artcileEffect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef, Name: Benzyl acetate, the main research area is Penicillium candidum nalgiovense dry aged beef; Dry aging; Mixed starter culture; Penicillium candidum; Penicillium nalgiovense; Starter culture.
This study was designed to investigate the effect of starter culture on the improvement of physicochem. and sensory properties of dry-aged beef. Penicillium nalgiovense and Penicillium candidum were used as single starter cultures and mixed suspensions (1:1) to determine the effect of mixed starter culture. Starter cultures were spray-inoculated on the surface of beef samples, and samples were dry-aged for 0, 7, 10, 14, and 21 days. Dry-aged samples were then analyzed for microbial population, physicochem. properties (pH, water content, and color), proteolytic activity on sarcoplasmic and myofibrillar proteins, and flavor compounds (free amino acids, nucleotides, and volatile compounds). The microbial activities of starter cultures affected the physicochem. traits and enhanced sensory quality. Penicillium candidum particularly influenced proteolytic activity and volatile compounds, whereas P. nalgiovense affected free amino acid and nucleotide content, with the most significant effect on day 7. Combination of the two strains resulted in different patterns when compared to the single strains. Therefore, the inoculation of mold starter cultures significantly affected the physicochem. properties and improved the sensory qualities of dry-aged beef, and the effect differed between single and mixed strains.
Food Microbiology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Name: Benzyl acetate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics