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Quality Properties of Appenzeller Cheese Added with Fish Surimi
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 Title & Authors
Quality Properties of Appenzeller Cheese Added with Fish Surimi
Choi, Hee-Young; Kim, Kyoung-Hee; Chun, Soon-Sil; Bae, In-Hyu;
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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.
Appenzeller cheese;fish surimi;marine product;lactic acid bacteria;Korean cheese;
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