Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Quality Properties of Appenzeller Cheese Added with Fish Surimi

수리미 아펜젤러 치즈의 품질 특성

  • Received : 2010.07.20
  • Accepted : 2011.01.24
  • Published : 2011.04.30
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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.

본 연구는 한국인이 선호하는 신규 자연 치즈 개발에 목적을 두고 수리미를 이용하여 한국인에게는 비교적 온화한 치즈인 아펜젤러 치즈(Appenzeller cheese)를 제조하되 선행실험을 통해 얻은 적정 첨가량인 1.0%의 수리미 첨가가 이 치즈의 전반적인 품질 변화와 소비자 기호도, 조직도, 색도의 변화에 미치는 영향을 조사하였다. 본 연구의 치즈단백질 분해도는 숙성기간이 경과함에 따라 대조구와 첨가구에서 모두 증가함을 확인할 수 있었고 수리미 첨가 치즈에서 유의적으로 다소 높게 나타났다. 일반성분은 수리미 첨가구가 조지방 함량과 수분 함량이 높게 나타났으나, 유의적 차이는 크지 않았다. 이상의 결과를 종합하면 수리미 1.0%의 첨가가 치즈 제조상의 특성이나 품질변화에는 큰 영향을 미치지 않고 제품상의 유리한 요소들이 많음이 검토되었다. 다만 수리미 첨가로 치즈의 숙성이 촉진되었고 이로 인한 제품에서의 다소의 쓴맛이 나타났으나, 숙성기간을 1-2개월로 단축함으로써 신세대와 웰빙 추구 소비자를 위한 새로운 개념의 어육 수리미 치즈의 제품 개발이 가능할 것으로 기대되었다.

Keywords

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