한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지
DOI QR코드

DOI QR Code

동물성과 식물성 시판 체다 치즈의 향미 특성 및 조직감 분석

Sensory evaluation and texture of commercial dairy and vegan types of Cheddar cheese

  • 투고 : 2021.05.18
  • 심사 : 2021.08.06
  • 발행 : 2021.10.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 동물성과 식물성 시판 체다 치즈의 향미 특성과 조직감을 분석하기 위해 전자코와 전자혀 및 TPA 분석을 이용하였다. Milky, dairy, buttery, creamy, nutty, fruity의 향미속성을 바탕으로 전자코 분석 결과 확인된 화합물 5종을 주요 향기성분으로 선정하였으며, 모든 시료에서 acetaldehyde, 2-methylbutanal 및 n-butanol이 검출되었으나, 2,3-pentanedione과 pentan-2-one은 DT1, VT1 및 VT3에서만 검출되었다. 주성분 분석 결과 VT간에 군집을 이루지 않고 분산되어 있어 동일한 타입 내 시료 간 향기의 유사도가 떨어지는 것으로 나타내었다. VT의 맛 패턴은 DT와 유사한 경향으로 나타나지 않았으며, DT와 VT 내 시료 간에도 맛 패턴이 원재료에 의해 구분되지 않았다. 시판 체다 치즈의 조직감 측정 결과는 경도, 부착성, 탄력성 및 응집성 항목에서 생산 원료의 타입에 따라 구분되지 않는 것으로 나타내었으나, 조직감에 영향을 미치는 DT와 VT의 단백질 함량은 각각 18.0-20.0%와 1.0% 미만이었다. 본 연구결과는 동물성 치즈와 유사한 향미 특성과 조직감을 갖는 식물성 치즈 제품 개발의 기초자료로서 품질 지표 설정에 활용될 수 있을 것으로 판단된다.

This study compared the quality characteristics of commercial Cheddar cheese of dairy types (DT) and vegan types (VT) using electronic sensory evaluation (nose and tongue) and texture profile analysis (TPA). The electronic nose detected acetaldehyde, 2-methylbutanal, and n-butanol in all samples, whereas 2,3-pentanedione and pentan-2-one were detected in DT1, VT1, and VT3. The electronic tongue detected various intensities of six tastes in the two types, regardless of the raw material. Principal component analysis by electronic sensory evaluation revealed the differences between the pattern for VT. The TPA results showed that the textures of DT and VT were not classified according to the raw material. However, the protein content affecting texture was <0.6% for VT compared with that for DT. These results are expected to be useful for establishing quality indicators in developing vegan cheese products with characteristics similar to those of dairy cheese.

키워드

과제정보

본 결과물은 농림축산식품부의 재원으로 농림식품기술기획평가원의 미래형혁신식품기술개발사업의 지원을 받아 연구되었음(119016-3).

참고문헌

  1. Batool M, Nadeem M, Imran M, Gulzar N, Shahid MQ, Shahbaz M, Ajmal M, Khan IT. Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of Cheddar cheese in accelerated ripening. Lipids Health Dis. 17: 79-93 (2018) https://doi.org/10.1186/s12944-018-0735-3
  2. Bergsma J. Vegan cheese analogue. AU Patent 2017228204 (2020)
  3. Choi AJ, Lee SY. Quality characteristics of soybean cheese prepared with low lipoxidase soybean variety and defatted soybean meal by fermenting after proteolytic enzyme hydrolysis. Korean J. Food Cook. Sci. 17: 65-79 (2001)
  4. Dacremont, C, Vickers Z. Concept matching technique for assessing importance of volatile compounds for Cheddar cheese aroma. J. Food Sci. 59: 981-985 (1994) https://doi.org/10.1111/j.1365-2621.1994.tb08172.x
  5. Day EA, Libbey LM. Cheddar cheese flavor: gas chromatographic and mass spectral analyses of the neutral components of the aroma fraction. J. Food Sci. 29: 583-589 (1964) https://doi.org/10.1111/j.1365-2621.1964.tb00414.x
  6. Drake SL, Gerard PD, Drake MA. Consumer preferences for mild Cheddar cheese flavors. J. Food Sci. 73: S449-455 (2008) https://doi.org/10.1111/j.1750-3841.2008.00960.x
  7. Drake SL, Lopetcharat K, Clark S, Kwak HS, Lee SY, Drake MA. Mapping differences in consumer perception of chart Cheddar cheese in the United States. J. Food Sci. 74: S265-285 (2009)
  8. Food and Agriculture Organization. World agriculture towards 2030/2050: the 2012 revision. Available from: http://www.fao.org.Accessed Feb. 28, 2021.
  9. Forde A, Fitzgerald GF. Biotechnological approaches to the understanding and improvement of mature cheese flavour. Curr. Opin. Biotechnol. 11: 484-489 (2000) https://doi.org/10.1016/S0958-1669(00)00130-0
  10. Giri SK, Tripathi MK, Kotwaliwale N. Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread. J. Food Sci. Technol. 55: 1667-1674 (2018) https://doi.org/10.1007/s13197-018-3078-1
  11. Haddad MA, Omar SS, Parisi, S. Vegan cheeses vs processed cheeses-traceability issues and monitoring countermeasures. Brit. Food J. 123: 2003-2015 (2021) https://doi.org/10.1108/BFJ-10-2020-0934
  12. Hong EJ, Kim KH, Park IS, Park SY, Kim SG, Yang HD, Noh BS. Analysis of flavor pattern from different categories of cheeses using electronic nose. Food Sci. Anim. Resour. 32: 669-677 (2012) https://doi.org/10.5851/kosfa.2012.32.5.669
  13. Hwang HJ, Kang CY, Choi KJ, Lee YL, Shin KO. Studies on the development of soybean cheeses. Korean J. Food Nutr. 31: 811-820 (2018) https://doi.org/10.9799/KSFAN.2018.31.6.811
  14. Ju YJ, Kang JY, Chung JY. Characteristics of vegetarianism and its association with eating behavior in women living in Seoul. J. Korean Soc. Food Cult. 28: 576-584. (2013) https://doi.org/10.7318/KJFC/2013.28.6.576
  15. Kim PJ. Development of Korean dairy industry-market milk. J. Korean Dairy Technol. Sci. 23: 143-148 (2005)
  16. Kim EJ. Reducing greenhouse gas emissions in ruminants: minireview. Korean J. Organic Agri. 20: 185-200 (2012) https://doi.org/10.5338/KJEA.2012.31.2.185
  17. Kim JS, Jung HY, Park EY, Noh BS. Flavor analysis of commercial Korean distilled spirits using an electronic nose and electronic tongue. Korean J. Food Sci. Technol. 48: 117-121 (2016) https://doi.org/10.9721/KJFST.2016.48.2.117
  18. Kim YH, Kim SD, Hong EH, Kim SH. Processing characteristics of soybean genotypes lacking lipoxygenase. Korean J. Corp Sci. 39: 171-174 (1994)
  19. Kim DS, Kim HS, Seo WT, Shin EC. Flavor and taste properties of fermented soybeans with mycelia of Tricholoma matsutake and Bacillus sp.. J. Korean Soc. Food Sci. Nutr. 47: 107-115 (2018) https://doi.org/10.3746/jkfn.2018.47.1.107
  20. Korea Rural Economic Institute. World agriculture. Available from: http://repository.krei.re.kr. Accessed Apr. 15, 2021.
  21. Kumar P, Chatli MK, Mehta N, Singh P, Malav OP, Verma AK. Meat analogues: health promising sustainable meat substitutes. Crit. Rev. Food Sci. Nutr. 57: 923-932 (2017) https://doi.org/10.1080/10408398.2014.939739
  22. Kwak HS, Jeon IJ, Park JN. Effects of food grade porcine pancreatic lipase on the production of short-chain fatty acids and its contribution. Korean J. Food Sci. Technol. 22: 248-254 (1990)
  23. Lee CH, Son HS. The textural properties of imitation cheese by response surface analysis. Korean J. Food Sci. Technol. 17: 361-370 (1985)
  24. Lim TJ, Easa AM, Karim AA, Bhat R, Liong MT. Development of soy-based cream cheese via the addition of microbial transglutaminase, soy protein isolate and maltodextrin. Brit. Food J. 113: 1147-1172 (2011) https://doi.org/10.1108/00070701111174587
  25. Lobato-Calleros C, Reyes-Hernandez J, Beristain CI, Hornelas-Uribe Y, Sanchez-Garcia JE, Vernon-Carter EJ. Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat. Food Res. Int. 40: 529-537 (2007) https://doi.org/10.1016/j.foodres.2006.10.011
  26. Lorrungrua C, Sinma K, Pantagrud P, Wannasiris S, Mahabandha K, Khucharoen K. Red cheese production from soymilk by Monascus purpureus and Lactobacillus casei. J. Appl. Sci. 14: 2819-2824 (2014) https://doi.org/10.3923/jas.2014.2819.2824
  27. Matias NS, Bedani R, Castro MA, Saad SMI. A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT-Food Sci. Technol. 59: 411-417 (2014) https://doi.org/10.1016/j.lwt.2014.05.054
  28. Meals SE, Schiano AN, Drake MA. Drivers of liking for Cheddar cheese shreds. J. Dairy Sci. 103: 2167-2185 (2020) https://doi.org/10.3168/jds.2019-16911
  29. Murtaza MA, Ur-Rehman S, Anjum FM, Huma N, Hafiz I. Cheddar cheese ripening and flavor characterization: a review. Crit. Rev. Food Sci. 54: 1309-1321 (2014) https://doi.org/10.1080/10408398.2011.634531
  30. Nakamura M, Kitamura Y, Kokawa M. Development of a cheese-type food using rice milk. Food Sci. Technol. Res. 22: 605-609 (2016) https://doi.org/10.3136/fstr.22.605
  31. Oyeyinka, AT, Odukoya JO, Adebayo YS. (2019). Nutritional composition and consumer acceptability of cheese analog from soy and cashew nut milk. J. Food Process. Pres. 43: 1-6 (2019)
  32. Park MJ, Lee SY. Effects of lactose and yeast on the growth of lactic acid bacteria and sensory characteristics during the fermentation of soy yogurts. Korean J. Food Sci. Technol. 29: 533-538 (1997)
  33. Poore J, Nemecek T. Reducing food's environmental impacts through producers and consumers. Science 360: 987-992 (2018) https://doi.org/10.1126/science.aaq0216
  34. Poorva S, Deepansh S, Awzia A. Development of a functional fermented peanut-based cheese analog using probiotic bacteria. Biotechnologia 99: 435-441 (2018) https://doi.org/10.5114/bta.2018.79973
  35. Ruby MB. Vegetarianism. A blossoming field of study. Appetite, 58: 141-150 (2012) https://doi.org/10.1016/j.appet.2011.09.019
  36. Saraco MN, Blaxland J. Dairy-free imitation cheese: is further development required? Brit. Food J. 122: 3727-3740 (2020) https://doi.org/10.1108/BFJ-11-2019-0825
  37. United States Department of Agriculture. Dairy world markets and trade. Available from: http://www.fas.usda.gov. Accessed Feb. 28, 2021.
  38. Valente NI, Rudnitskaya A, Oliveira JA, Gaspar EM, Gomes MTSR. Cheeses made from raw and pasteurized cow's milk analysed by an electronic nose and an electronic tongue. Sensors 18: 2415-2429 (2018) https://doi.org/10.3390/s18082415
  39. Yoon HN, Um KW, Bailey ME. Effects of processing conditions on the sensory properties of Cheddar cheese. Korean J. Food Sci. Technol. 23: 750-754 (1991)
  40. Yu HG, Park ON. The study on design an ontology for Korean food information. Jour. of KoCon. a. 19: 147-158 (2019)
  41. Yu JH, Shin WC, Pyun YR, Yang R. Preparation of cheese-like product using soybean milk. Korean J. Food Sci. Technol. 10: 231-236 (1978)