Quality Properties of Appenzeller Cheese Added with Fish Surimi

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.

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“…To manufacture the cheese, we followed the method described by Choi et al . (2011) based on the technique of Kessler et al .…”

Section: Methodsmentioning

confidence: 99%

Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Shrimp Powder

Lee

Choi²,

Kim³

et al. 2015

Korean Journal for Food Science of Animal Resources

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Quality changes during ripening of Gouda cheese coated with loess

Na¹,

Lee²,

Park³

et al. 2019

Korean Journal of Food Preservation

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The aim of this study was to develop a loess-coated ripening system for Gouda cheese. The quality characteristics of the coated Gouda cheese one and two months after the ripening were compared. The moisture content of loess was the lowest in white clay (WL). The antifungal effect of WL was slightly higher than that of the other samples. It was confirmed that the heavy metal content in the loess was within the soil pollution concern standard and countermeasure standard. The content of NH 3-N was the lowest at 143.51 mg% in WL followed by 204.88 mg% in red loess (RL). Gouda cheese is a hard cheese. In the present study, the moisture content after 60 days of ripening was within the range for WG (WL-coated Gouda cheese after ripening) only. During ripening, the pH and titratable acidity of the cheese increased in all samples. The mineral contents of the cheese increased in the order of Na, Ca, Mg, and K. The NH 3-N content of the LG (laterite-coated Gouda cheese after ripening) was lowest after 60 days of ripening. The WG showed the greatest reduction in NH 3-N content from 30 to 60 days of ripening. The heavy metal content in the Gouda cheeses coated with loess and ripening was within the food standard range. Key words：loess, Gouda cheese, ripening, coating system, quality Quality changes during ripening of Gouda cheese coated with loess 475

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Prebiotic and Immunomodulatory Properties of the Microalga Chlorella vulgaris and Its Synergistic Triglyceride-Lowering Effect with Bifidobacteria

Hyršlová¹,

Krausová²,

Smolová³

et al. 2021

Fermentation

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The microalga Chlorella and strains of Bifidobacterium have been used in human or animal food supplements for decades because of their positive health effects. The presented study assessed different properties of C. vulgaris and its combination with bifidobacteria with the aim to develop new functional foods. The growth of four bifidobacteria strains in milk and whey supplemented with 1.0% (w/v) C. vulgaris and the immunomodulatory effects of aqueous Chlorella solutions (0.5%, 1.0%, and 3.0%) on human peripheral mononuclear cells were evaluated. Furthermore, synergistic effects on lipid metabolism of rats fed a high-fat diet with Chlorella and B. animalis subsp. lactis BB-12® were analysed. Chlorella had a positive growth-promoting effect on the tested bifidobacteria (p < 0.05), and significantly increased the secretion of inflammatory cytokines (tumor necrosis factor-α, interleukin-10, and interleukin-6), depending on the concentration of Chlorella (p < 0.05). After 8 weeks, significant synergistic effects of Chlorella and bifidobacteria on triglyceride levels in rat heart, liver, and serum were observed (p < 0.05). These results demonstrate that various combinations of Chlorella and bifidobacteria have significant potential for the development of new fermented products, dependent on the algal species, probiotic strain, application form, and concentrations for acceptable sensory quality for consumers.

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Quality Properties of Appenzeller Cheese Added with Fish Surimi

Cited by 3 publications

References 16 publications

Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Shrimp Powder

Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Shrimp Powder

Quality changes during ripening of Gouda cheese coated with loess

Prebiotic and Immunomodulatory Properties of the Microalga Chlorella vulgaris and Its Synergistic Triglyceride-Lowering Effect with Bifidobacteria

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