JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Physicochemical and Sensory Properties of Nanopowdered Chitosan-Added Maribo Cheese during Ripening
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Physicochemical and Sensory Properties of Nanopowdered Chitosan-Added Maribo Cheese during Ripening
Kim, Hee-Yeon; Jeong, Yu-Tae; Bae, In-Hue; Kwak, Hae-Soo;
  PDF(new window)
 Abstract
Nanopowdered chitosan (NPC) has high biological activities, such as blood cholesterol lowering effect and antidiabetic activity. This study is carried out to determine the effects of nano-powdered chitosan-added Maribo cheese (NCMC) for the physicochemical properties and sensory analysis during its ripening at for 6 mon. From the results, the moisture and fat levels are not significantly influenced from the addition of chitosan (p>0.05), but ash contents increased with increasing chitosan concentrations and the protein contents decreased with increasing chitosan concentrations. In the short-chain fatty acids analysis during the ripening, the total production is initially 13.79 ppm in 0.2% NCMC and 13.81 ppm in control, and their levels have steadily increased to 59.94 and 53.11 ppm, respectively. For the color levels, the values decreased, while the and values significantly increased during ripening for all samples (p<0.05). In texture analysis, the hardness and gumminess of NCMC significantly decreased as compared to the control during ripening (p<0.05), while the cohesiveness, springiness and chewiness were not significantly different among the treatments (p>0.05). In sensory analysis, the butyric off-flavor and bitterness increased slightly with increasing concentrations of NCMC during ripening. The overall acceptability of 0.2% NCMC held the highest score amongst the samples during the ripening. From the results obtained, the 0.2% NCMC was preferred during the ripening and observed the possibility of functional cheese.
 Keywords
maribo cheese;nanopowdered chitosan;ripening;
 Language
English
 Cited by
1.
Effect of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin, Nutrition & Food Science, 2016, 46, 1, 51  crossref(new windwow)
 References
1.
Cichoscki, A. J., Eunice, V., Alice, T. V., Maryia, E. T., and Jose, M. F. (2002) Characterization of Prato cheese, a Brazilian semi-hard cow variety: Evolution of physico-chemical parameters and mineral composition during ripening. Food Control. 13, 329-336. crossref(new window)

2.
Altieri, C., Scrocco, C., Sinigaglia, M., and Del Nobile, M. A. (2005) Use of chitosan to prolong mozzarella cheese shelf life. J. Dairy Sci. 88, 2683-2688. crossref(new window)

3.
AOAC. (2000) Official methods of analysis. 19th ed. Association of Official Analytical Chemists, Washington, DC, USA.

4.
Brito, C., Astete, M. A., Pinto, M., and Molina, L. H. (2000) Maribo cheese manufactured with concentrated milk: Characteristics, maturation and yield. Int. J. Dairy Technol. 53, 6-12. crossref(new window)

5.
Chaudhry, Q., Scotter, M., Blackburni, J., Ross, B., Boxall, A., Castle, L., Aitken, R., and Watkins, R. (2008) Applications and implications of nanotechnologies for the food sector. Food Addit. Contam. 25, 241-258. crossref(new window)

6.
Fox, P. F. (1989) Proteolysis during cheese manufacture and ripening. J. Dairy Sci. 72, 1379-1400. crossref(new window)

7.
Gallaher, C. M., Munion, J., Hesslink, R. Jr., Wise, J., and Gallaher, D. D. (2000) Cholesterol reduction by glucomannan and chitosan is mediated by changes in cholesterol absorption bile acid fat excretion in rats. J. Nutr. 130, 2753-2759.

8.
Hayashi, K. and Ito, M. (2001) Antidiabetic action of low molecular weight chitosan in genetically obese diabetic KK-Ay mice. Biol. Pharm. Bull. 25, 188-192.

9.
Kwak, H. S., Jeon, I. J., and Park, D. (1990) Effect of food grade porcine pancreatic lipase on the production of shortchain fatty acids and its contribution. Kor. J. Food Sci. Technol. 22, 248-254.

10.
Lin, J. C. C. and Jeon, I. J. (1987) Effects of commercial food grade enzymes on free fatty acid profiles in granular cheddar cheese. J. Food. Sci. 52, 79-83. crossref(new window)

11.
McSweeney, P. L. H. (2004) Biochemistry of cheese ripening. Int. J. Dairy Technol. 57, 127-144. crossref(new window)

12.
Miura, T., Usami, M., Tsuura, Y., Ishida, H., and Seino, Y., (1995) Hypoglycemic and hypolipidemic effect of chitosan in normal and neonatal streptozotocin-induced diabetic mice. Biol. Pharm. Bull. 18, 1623-1625. crossref(new window)

13.
Park, H. S., Jeon, B. J., Ahn, J., and Kwak, H. S. (2007) Effects of nanocalcium supplemented milk on bone metabolism in ovariectomized rats. Asian-Aust. J. Animal. Sci. 20, 1266- 1271. crossref(new window)

14.
Park J. H., Hong, E. K., Ahn, J., and Kwak, H. S. (2010) Properties of nanopowdered chitosan and its cholesterol lowering effects in rats. Food Sci. Biotechnol. 19, 1457-1462. crossref(new window)

15.
Qin, C., Du, Y., Xiao, L., Li, Z., and Gao, X. (2002) Enzymic preparation of water-soluble chitosan and their antitumor activity. Int. J. Biol. Macromol. 31, 111-117. crossref(new window)

16.
Rohm, H. and Jaros, D. (1996) Colour of hard cheese. Z Lebensm Unters Fosch. 203, 241-244. crossref(new window)

17.
Robinson, R. K. (1995) A color guide to cheese and fermented milk products. Chapman & Hall. London. U.K.

18.
Seo, M. H., Chang, Y. H., Lee, S., and Kwak, H. S. (2011) The physicochemical and sensory properties of milk supplemented with ascorbic acid-soluble nano-chitosan during storage. Int. J. Dairy Technol. 64, 57-63. crossref(new window)

19.
Seo, M. H., Park, J. H., and Kwak, H. S. (2010) Antidiabetic activity of nanopowdered chitosan in db/db Mice. Food Sci. Biotechnol. 19, 1245-1250. crossref(new window)

20.
Seo M. H., Lee, S. Y., Chang, Y. H., and Kwak, H. S. (2009) Physicochemical, microbial, and sensory properties of yogurt supplemented with nanopowdered chitosan during storage. J. Dairy Sci. 92, 5907-5916. crossref(new window)

21.
Sugimoto, M., Morimoto, M., Sashiwa, H., Saimoto, H., and Shigemasa, Y. (1998) Preparation and characterization of water- soluble chitin and chitosan derivatives. Carbohyd. Polym. 36, 49-59. crossref(new window)

22.
Tunick, M. H. and Van Hekken, D. L. (2002) Torsion gelometry of cheese. J. Dairy Sci. 85, 2743-2749. crossref(new window)

23.
Zhang, W., Zhang, J., Jiang, Q., and Xia, W. (2013) The hypolipidemic activity of chitosan nanopowder prepared by ultrafine milling. Carbohyd. Polym. 95, 487-491. crossref(new window)