title: Physicochemical and Sensory Properties of Nanopowdered Chitosan-Added Maribo Cheese during Ripening.
abstract: Nanopowdered chitosan (NPC) has high biological activities, such as blood cholesterol lowering effect and antidiabetic activity. This study is carried out to determine the effects of nano-powdered chitosan-added Maribo cheese (NCMC) for the physicochemical properties and sensory analysis during its ripening at 14℃ for 6 mon. From the results, the moisture and fat levels are not significantly influenced from the addition of chitosan (p>0.05), but ash contents increased with increasing chitosan concentrations and the protein contents decreased with increasing chitosan concentrations. In the short-chain fatty acids analysis during the ripening, the total production is initially 13.79 ppm in 0.2% NCMC and 13.81 ppm in control, and their levels have steadily increased to 59.94 and 53.11 ppm, respectively. For the color levels, the L* values decreased, while the a* and b* values significantly increased during ripening for all samples (p<0.05). In texture analysis, the hardness and gumminess of NCMC significantly decreased as compared to the control during ripening (p<0.05), while the cohesiveness, springiness and chewiness were not significantly different among the treatments (p>0.05). In sensory analysis, the butyric off-flavor and bitterness increased slightly with increasing concentrations of NCMC during ripening. The overall acceptability of 0.2% NCMC held the highest score amongst the samples during the ripening. From the results obtained, the 0.2% NCMC was preferred during the ripening and observed the possibility of functional cheese.
authors.affiliation: Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea.
authors.forename: Hee-Yeon
authors.initials: HY
authors.lastname: Kim
authors.affiliation: Department of Animal Science and Technology, Sunchon National University, Jeonnam 540-742, Korea.
authors.forename: Yu-Tae
authors.initials: YT
authors.lastname: Jeong
authors.affiliation: Department of Animal Science and Technology, Sunchon National University, Jeonnam 540-742, Korea.
authors.forename: In-Hue
authors.initials: IH
authors.lastname: Bae
authors.affiliation: Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea.
authors.forename: Hae-Soo
authors.initials: HS
authors.lastname: Kwak
keywords: maribo cheese; nanopowdered chitosan; ripening