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Quality Properties of Gouda Cheese Added with Fish Surimi

어육 수리미를 첨가한 가우다 치즈의 품질특성

  • 김경희 ((재)임실치즈과학연구소) ;
  • 최희영 ((재)임실치즈과학연구소) ;
  • 전순실 (순천대학교 식품영양학과) ;
  • 배인휴 (순천대학교 동물자원과학과)
  • Received : 2011.06.17
  • Accepted : 2012.02.21
  • Published : 2012.02.29

Abstract

The effects of adding fish surimi to Gouda cheeses on quality characteristics during ripening were investigated. Cheese samples were prepared with 1.0% fish surimi, changes in chemical composition, lactic acid bacterial population, pH, non casein nitrogen, non protein nitrogen, water-soluble nitrogen, were monitored every 3 weeks during ripening. The electrophoresis patterns of cheese protein and the consumer's sensory evaluation test of Gouda cheese added with fish surimi also were analyzed. Slightly higher amounts of moisture, crude ash, crude protein, and crude fat were observed in the cheese supplemented with the fish surimi compared to the control cheese. The results suggested that the Gouda cheese prepared with fish surimi did not affect appearances or consumer's sensory characteristics of the cheeses.

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