Description
Meat fermentation with fungal enzymes uses selected fungi to break down proteins and fats, enhancing flavor and texture.
Technical
Proteolytic enzymes such as Aspergillus oryzae proteases hydrolyze myofibrillar proteins into peptides, while lipases from Penicillium roqueforti cleave triglycerides into free fatty acids. These reactions occur optimally at 20–35 °C under low‑oxygen conditions, producing umami‑rich peptides and aroma‑contributing fatty acids.
Science
Primary Reaction
Proteolysis and lipolysis by fungal enzymes
Sensory Profile
Aroma ()
umamisavorycheesyearthyroastednuttymustymushroom-likefunkybuttery