Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Quality Properties of Gouda Cheese Added with Fish Surimi

어육 수리미를 첨가한 가우다 치즈의 품질특성

  • Received : 2011.06.17
  • Accepted : 2012.02.21
  • Published : 2012.02.29
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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.

본 연구에서는 어육 수리미를 자연 치즈에 접목하여 새로운 치즈 개발에 목표를 두고 반 경질 숙성 치즈 중에서 비교적 온화한 향미를 가진 가우다 치즈(Gouda Cheese)에 예비실험을 통하여 얻어진 최적 첨가량인 1.0% 어육 수리미를 첨가, 제조한 가우다 치즈의 전반적인 품질변화와 소비자 기호 도를 검토하였다. 본 연구의 치즈 단백질 분해도는 숙성기간이 경과함에 따라 어육 수리미 첨가구가 대조구에 비해 유의적으로 다소 높게 나타났다. 일반성분과 소비자 기호도 및 관능평가 부분에서는 대조구와 첨가구에서 유의적인 차이가 나타나지 않았다. 이상의 결과를 종합하면 어육 수리미의 첨가가 치즈 제조상의 특성이나 품질변화에는 큰 영향을 미치지 않고 치즈의 숙성과정에서 단백질 분해를 촉진하면서 치즈의 맛을 개선하였으므로 어육 수리미 이용, 신규 기능성 치즈 개발이 가능함을 확인하였다.

Keywords

References

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