Quality Properties of Gouda Cheese Added with Fish Surimi
2012
Kim, K.H., Imsil Institute of Cheese Science, Imsil, Republic of Korea | Choi, H.Y., Imsil Institute of Cheese Science, Imsil, Republic of Korea | Chun, S.S., Sunchon National University, Sunchon, Republic of Korea | Bae, I.H., Sunchon National University, Sunchon, Republic of Korea
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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