Effect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef

This study was designed to investigate the effect of starter culture on the improvement of physicochemical 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, physicochemical 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 physicochemical 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 physicochemical properties and improved the sensory qualities of dry-aged beef, and the effect differed between single and mixed strains. • Starter culture can affect physicochemical and sensory properties of dry-aged beef. • Penicillium candidum promoted proteolysis of dry-aged beef and its volatile compounds. • Penicillium nalgiovense increased the production of taste compounds in dry-aged beef. • Mixed strains can work differently on the dry-aged beef. • The application of starter culture could shorten the dry aging period with better quality.