Asian-Australasian Journal of Animal Sciences

  • 제28권1호
  • /
  • Pages.120-126
  • /
  • 2015
  • /
  • 1011-2367(pISSN)
  • /
  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening

  • Choi, Kyung-Hoon (Department of Food Science and Technology, Sejong University) ;
  • Min, Ji-Young (Department of Food Science and Technology, Sejong University) ;
  • Ganesan, Palanivel (Department of Food Technology, Universiti Putra Malaysia) ;
  • Bae, In-Hyu (Department of Animal Science and Technology, Sunchon National University) ;
  • Kwak, Hae-Soo (Department of Food Science and Technology, Sejong University)
  • 투고 : 2014.01.22
  • 심사 : 2014.04.08
  • 발행 : 2015.01.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago cheeses (AC) during ripening at $14^{\circ}C$ for 4 months. The moisture content significantly increased with increasing concentrations of both RGH- and RGE-added AC (p<0.05). While RGHAC and RGEAC were more yellow and darker with increasing concentrations than that of control (p<0.05), the color was not influenced from the hydrolysis. In texture analysis, hardness, cohesiveness, and chewiness of RGHAC and RGEAC significantly decreased compared to the control during the ripening (p<0.05). In sensory analysis, bitterness and ginseng flavor and taste scores increased significantly with increasing the concentrations of RGH and RGE during ripening (p<0.05). In conclusion, the addition of RGH and RGE into cheese slightly influenced the properties of Asiago cheese, and similarities were observed between RGHAC and RGEAC. Thus, the lower concentrations (0.1% to 0.3%) of RGH and RGE added to AC were preferred for color, texture, and sensory during the ripening, therefore, these cheeses would be worth developing commercially.

키워드

참고문헌

  1. Akao, T., M. Kanaoka, and K. Kobashi. 1998. Appearance of compound K, a major metabolite of ginsenoside Rb1 by intestinal bacteria, in rat plasma after oral administration measurement of compound K by enzyme immunoassay. Biol. Pharm. Bull. 21:245-249. https://doi.org/10.1248/bpb.21.245
  2. AOAC International. 2000. Official Methods of Analysis. Vol. I. 19th ed. Association of Official Analytical Chemists International, Washington DC, USA.
  3. Bae, E. A., M. J. Han, M. K. Choo, S. Y. Park, and D. H. Kim. 2002. Metabolism of 20(S)- and 20(R)-ginsenoside Rg3 by human intestinal bacteria and its relation to in vitro biological activities. Biol. Pharm. Bull. 25:58-63. https://doi.org/10.1248/bpb.25.58
  4. Chung, S. H., C. G. Choi, and S. H. Park. 2001. Comparisons between white ginseng radix and rootlet for antidiabetic activity and mechanism in KKAy mice. Arch. Pharm. Res. 24:214-218. https://doi.org/10.1007/BF02978260
  5. Cochran, W. G. and G. M. Cox. 1957. Experimental Designs. John WILEY & Sons, New York, NY, USA.
  6. Gazzetta, Ufficiale. 2006. Regulation of cheese production DOP "Asiago". Gazzetta Ufficialedella Repubblica Italiana n. 190 of 17/08/2006.
  7. Hyun, J. S. and M. A. Kim. 2005. The effect of addition of level of red ginseng powder on Yackwa quality and during storage. Korean J. Food Cult. 20:352-359.
  8. Jung, H. J., P. Ganesan, S. J. Lee, and H. S. Kwak. 2013. Comparative study of flavor in cholesterol-removed Gouda cheese and Gouda cheese during ripening. J. Dairy Sci. 96:1972-1983. https://doi.org/10.3168/jds.2012-5644
  9. Kanawjia, S. K., P. Rajesh, L. Sabikhi, and S. Singh. 1995. Flavour, chemical and textural profile changes in accelerated ripened Gouda cheese. Lebensmittel-Wissenschaft und Technology 22:248-254.
  10. Kim, J. H., D. H. Hahm, D. C. Yang, J. H. Kim, H. J. Lee, and I. Shim. 2005. Effect of crude saponin of Korean red ginseng on high-fat diet-induced obesity in the rat. J. Pharm. Sci. 97:124-131. https://doi.org/10.1254/jphs.FP0040184
  11. Kim, J. J., S. H. Yu, W. M. Jeon, and H. S. Kwak. 2006. The effect of evening primrose oil on chemical and blood cholesterol lowering properties of Cheddar cheese. Asian Australas. J. Anim. Sci. 19:450-458. https://doi.org/10.5713/ajas.2006.450
  12. Kim, S. I., S. H. Ko, Y. J. Lee, H. Y. Choi, and Y. S. Han. 2008. Antioxidant activity of yogurt supplemented with red ginseng extract. Korean J. Food Cookery Sci. 24:358-366
  13. Kwon, S. W., S. B. Han, I. H. Park, J. M. Kim, M. K. Park, and J. H. Park. 2001. Liquid chromatographic determination of less polar ginsenosides in processed ginseng. J. Chromatogr. A 921:335-339. https://doi.org/10.1016/S0021-9673(01)00869-X
  14. Lee, J. K., J. H. Jeong, and J. K. Lim. 2011. Quality characteristics of Topokki Garaedduk added with ginseng powder. J. Korean Soc. Food Sci. Nutr. 40:426-434. https://doi.org/10.3746/jkfn.2011.40.3.426
  15. Lee, N. H., S. R. Yoo, H.G. Kim, J. H. Cho, and C. G. Son. 2012. Safety and tolerability of Panax ginseng root extract: a randomized, placebo-controlled, clinical trial in healthy Korean volunteers. J. Altern. Complement. Med. 18:1061-1069. https://doi.org/10.1089/acm.2011.0591
  16. Lee, Y. S., I. S. Chung, I. R. Lee, K. H. Kim, W. S. Hong, and Y. S. Yun. 1997. Activation of multiple effector pathways of immune system by the antineoplastic immunostimulator acidic polysaccharide ginsan isolated from Panax ginseng. Anticancer. Res. 17:323-331.
  17. Lee, J. S., G. N. Kim, and H. D. Jang. 2008. Effect of red ginseng extract on storage and antioxidant activity of tofu. J. Korean Soc. Food Sci. Nutr. 37:1497-1506. https://doi.org/10.3746/jkfn.2008.37.11.1497
  18. Paek, I. B., Y. Moon, J. Kim, H. Y. Ji, S. A. Kim, D. H. Sohn, J. B. Kim, and H. S. Lee. 2006. Pharmacokinetics of a ginseng saponin metabolite compound K in rats. Biopharm. Drug Dispos. 27:39-45. https://doi.org/10.1002/bdd.481
  19. Rohm, H. and Jaros D. 1996. Colour of hard cheeses 1. Description of coulor properties and effects of maturation. Z Lebensm. Unters. Fosch. 203:241-244. https://doi.org/10.1007/BF01192871
  20. Song, M. R., K. S. Lee, B. C. Lee, and M. J. Oh. 2007. Quality and sensory characteristics of white breads added with various ginseng products. Korean J. Food Presrev. 14:369-377.

피인용 문헌

  1. Bioconversion, health benefits, and application of ginseng and red ginseng in dairy products vol.26, pp.5, 2017, https://doi.org/10.1007/s10068-017-0159-2
  2. A Bacterial Metabolite, Compound K, Induces Programmed Necrosis in MCF-7 Cells via GSK3β vol.25, pp.7, 2015, https://doi.org/10.4014/jmb.1505.05057
  3. 산양삼 첨가 고지방식이가 골격근의 항세포사멸에 대한 작용 연구 vol.104, pp.3, 2015, https://doi.org/10.14578/jkfs.2015.104.3.383
  4. Physiochemical Analysis, Antioxidant Effects, and Sensory Characteristics of Quark Cheese Supplemented with Ginseng Extract vol.39, pp.2, 2019, https://doi.org/10.5851/kosfa.2019.e26
  5. Antioxidant Effect and Sensory Evaluation of Yogurt Supplemented with Hydroponic Ginseng Root Extract vol.10, pp.3, 2015, https://doi.org/10.3390/foods10030639
  6. Quality characteristics of string cheese added with red ginseng powder vol.28, pp.3, 2015, https://doi.org/10.11002/kjfp.2021.28.3.364