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http://dx.doi.org/10.5851/kosfa.2011.31.2.232

Quality Properties of Appenzeller Cheese Added with Fish Surimi  

Choi, Hee-Young (Imsil Institute of Cheese Science)
Kim, Kyoung-Hee (Imsil Institute of Cheese Science)
Chun, Soon-Sil (Department of Food and Nutrition, Sunchon National University)
Bae, In-Hyu (Department of Animal Science and Technology, Sunchon National University)
Publication Information
Food Science of Animal Resources / v.31, no.2, 2011 , pp. 232-240 More about this Journal
Abstract
The effects of adding fish surimi to Appenzeller cheese on quality characteristics during ripening were investigated. Cheese samples were prepared with 1.0% surimi. Changes in chemical composition, lactic acid bacterial population, pH, non-casein nitrogen, non-protein nitrogen, water-soluble nitrogen, a consumer sensory evaluation test, chromaticity, texture, and proteolysis were monitored during ripening. The electrophoretic patterns of cheese proteins and the functional components originating from the surimi were investigated. Adding surimi did not affect the appearance or consumer sensory characteristics of the cheeses. Significantly higher amounts of crude fat and moisture were observed in the cheese supplemented with surimi than in cheese without added surimi.
Keywords
Appenzeller cheese; fish surimi; marine product; lactic acid bacteria; Korean cheese;
Citations & Related Records
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Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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