The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts

This study investigated the tenderizing and flavor-enhancing effects of koji, a fermented grain cultured with a single microorganism, on chicken breasts during curing. Chicken breasts were cured with different ingredients, including 4% (w/w) curing agent (GC), 5% (w/w) Aspergillus oryzae with rice (...

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Detalles Bibliográficos
Autores principales: Jeong, Jaehyun, Jeon, Seungtak, Lee, Jiseon, Lee, Mi-Yeon, Lee, Kwang-Hee, Song, Chi-Kwang, Choi, Mi-Jung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529446/
https://www.ncbi.nlm.nih.gov/pubmed/37761172
http://dx.doi.org/10.3390/foods12183463

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529446/
https://www.ncbi.nlm.nih.gov/pubmed/37761172
http://dx.doi.org/10.3390/foods12183463

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