繊維状チーズのテクスチャーに及ぼす残存酵素の影響

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タイトル別名
  • Effect of Residual Enzymatic Activity on the Texture of Fiber-structured Cheese
  • センイジョウ チーズ ノ テクスチャー ニ オヨボス ザンゾン コウソ ノ エ

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抄録

A fiber-structured cheese sample was prepared with three different levels of enzymatic activity for this experiment. Cheese samples (A, B)contained 0.46s.u./g and 0.20s.u./g of residual enzymatic activity, respectively, and were preserved at 10°C. The other sample (C) contained 0.46s.u./g of residual activity; however, it was subjected in storage to a temperature of -20°C to inhibit enzymatic activity completely.<br>The NPN/TN value (protein hydrolytic index) and tensile strength value which shows its fibrous character were measured during the twelve week preservation period.<br>(1) The tensile strength of the cheese sample decreased significantly with the increase in the preservation period and the residual enzymatic activity. The tensile strength curve changed substantially after approximately 4 weeks of preservation.<br>(2) It was recognized that the NPN/TN value correlated significantly with residual enzymatic activity in the cheese with the passage of preservation time.<br>The decrease in tensile strength was due to proteolytic enzyme action because a decrease in 5% saline soluble nitrogen compound and an increase in water soluble nitrogen compound were observed.<br>(3) A negative correlation between the NPN/TN value and the tensile strength in cheese is shown in the following equation.<br>Y=60.4e-0.22x<br>where Y: tensile strength of cheese<br>X: NPN/TN value in cheese<br>The texture of the fiber-structured cheese was affected significantly by the mechanical conditions in the first stage of preservation, by protein degradation owing to the enzymatic action in the second stage (after 2-4 weeks) and by a constitutional change in the cheese during the last stage.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 59 (5), 388-394, 1988

    公益社団法人 日本畜産学会

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