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- Title
Accelerated Cheddar Cheese Ripening with an Aminopeptidase Fraction from Squid Hepatopancreas.
- Authors
Raksakulthai, R.; Rosenberg, M.; Haard, N.F.
- Abstract
An aminopeptidase (AP) fraction from squid (Illex illecebrosus) hepatopancreas was added to Cheddar cheese at 2 levels, and its influence on ripening indices was determined for up to 3-mo storage at 11 °C. Two commercial enzymes (Neutrase® and Flavourzyme®) were similarly tested. Cheese with the higher level of squid AP contained more soluble N, amino acids, and Cheddar flavor after 1 mo, but it developed defects in texture and bitterness as ripening progressed. Cheese with less squid AP did not differ from the control with respect to all ripening indices over 3-mo storage. Ripening Cheddar contains cysteine protease inhibitor(s) that inhibit low levels of squid AP but not Neutrase® and Flavourzyme®.
- Subjects
AMINOPEPTIDASES; NORTHERN shortfin squid; ILLEX; CHEDDAR cheese; ENZYMES; PHYSIOLOGY
- Publication
Journal of Food Science (Wiley-Blackwell), 2002, Vol 67, Issue 3, p923
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2002.tb09429.x