학술논문
Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Shrimp Powder
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Jai Sung Lee Hee Young Choi Kyoung Hee Kim Soon Sil Chun In Hyu Bae
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제35권 제2호, 232~239쪽, 전체 8쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2015.04.30
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국문 초록
영문 초록
The effects of adding shrimp (Periclimenes imperator) powder to Appenzeller cheese on quality and characteristics during ripening were investigated. Cheese samples were prepared containing 1.0%, 2.0%, and 3.0% shrimp powder. Changes in the lactic acid bacterial populations, pH, water-soluble nitrogen concentrations, consumer acceptability, colour and texture were monitored during ripening. The addition of shrimp powder did not affect the appearance or consumer sensory characteristics of the cheeses. Likewise, cheese cohesiveness, fracturability, and springiness were not significantly altered. It was concluded that the quality of the Appenzeller cheese was not affected by adding shrimp powder.
목차
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