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- KIKUCHI Eiichi
- Research Division, Snow Brand Milk Products Co., Ltd.
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- IZUTSU Tadashi
- Research Division, Snow Brand Milk Products Co., Ltd.
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- KOBAYASHI Hideyuki
- Institute of Applied Biochemistry, University of Tsukuba
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- KUSAKABE Isao
- Institute of Applied Biochemistry, University of Tsukuba
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- MURAKAMI Kazuo
- Institute of Applied Biochemistry, University of Tsukuba
Bibliographic Information
- Other Title
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- 繊維状チーズのテクスチャーに及ぼす残存酵素の影響
- 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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Abstract
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.
Journal
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- Nihon Chikusan Gakkaiho
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Nihon Chikusan Gakkaiho 59 (5), 388-394, 1988
Japanese Society of Animal Science
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Details 詳細情報について
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- CRID
- 1390001205195827328
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- NII Article ID
- 130000751752
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- NII Book ID
- AN00195188
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- ISSN
- 18808255
- 00215309
- 1346907X
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- NDL BIB ID
- 3183955
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed