Effect of Fermentation with Two Molds on Characteristics of Chicken Meat

Table 1

Normalized intensities of tryptophan and tyrosine residue microenvironment in fermented chicken meat products.

Treatment	Trp band (I760/I1003 cm^−1)	Tyr doublet (I850/I830 cm^−1)
P. nalgiovense	0.340 ± 0.016^a	0.973 ± 0.014^a
P. chrysogenum	0.333 ± 0.030^a	0.906 ± 0.012^b

Values not sharing the same letters at the same column are significantly different at  < 0.05. Samples from ten pieces of chicken breast meat for each treatment were examined.