지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 210 - 218 (9page)
이용수
초록· 키워드
오류제보하기
The intake of dietary salt through food now exceeds current nutritional recommendations and is thought to have negative effects on human health, such as the increasing prevalence of hypertension. This study was performed to investigate whether $W_1/O/W_2$ double emulsions can be used to enhance the saltiness of cheese without increasing the salt content ($W_1$ is distilled water or 1% abalone hydrolysate, and $W_2$ is 1% NaCl or 1% abalone hydrolysate + 1% NaCl solution). We also investigated the effect of adding abalone hydrolysate to the double emulsion as a saltiness enhancer. The cheeses were physico-chemically evaluated to determine curd yield, pH value, moisture content, color, texture, salt release rate, and sensory properties. No significant differences were observed in curd yield, pH value, moisture content, lightness, or redness between the cheeses made with and without the double emulsion. However, in the evaluation of salt release rate, fresh cheese made with double emulsion ($W_1$ = distilled water, $W_2$ = 1% NaCl + 1% abalone hydrolysate) was detected earlier than the control or the other treatments. In the sensory evaluation, fresh cheese made with the double emulsion showed higher scores for saltiness and overall preference than the control or the other treatments. We concluded that abalone hydrolysate encapsulated in a double emulsion ($W_1$ is water and $W_2$ is abalone hydrolysate and NaCl solution) could enhance the saltiness of fresh cheese while maintaining the same salt concentration, without altering its physical properties.
목차
등록된 정보가 없습니다.
참고문헌 (35)
참고문헌 신청
AOAC / 1990 / Official methods of analysis. 15th ed :1106~1107
Bansemer, M. S. / 2016 / Nutritional requirements and use of macroalgae as ingredients in abalone feed / Rev. Aquacult 8:121~135
Bonnet, M. / 2010 / Impact of sodium caseinate concentration and location on magnesium release from multiple W/O/W emulsions / Langmuir 26:9250~9260
Cecchinato, A. / 2015 / Genetic parameters of cheese yield and curd nutrient recovery or whey loss traits predicted using Fourier-transform infrared spectroscopy of samples collected during milk recording on Holstein, Brown Swiss, and Simmental dairy cows / J. Dairy Sci 98:4914~4927
Cervantes, M. A. / 1983 / Effects of salt concentration and freezing on Mozzarella cheese texture / J. Dairy Sci 66:204~213
Bansemer, M. S. / 2016 / Nutritional requirements and use of macroalgae as ingredients in abalone feed / Rev. Aquacult 8:121~135
Bonnet, M. / 2010 / Impact of sodium caseinate concentration and location on magnesium release from multiple W/O/W emulsions / Langmuir 26:9250~9260
Cecchinato, A. / 2015 / Genetic parameters of cheese yield and curd nutrient recovery or whey loss traits predicted using Fourier-transform infrared spectroscopy of samples collected during milk recording on Holstein, Brown Swiss, and Simmental dairy cows / J. Dairy Sci 98:4914~4927
Cervantes, M. A. / 1983 / Effects of salt concentration and freezing on Mozzarella cheese texture / J. Dairy Sci 66:204~213
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Emulsion application of rice protein hydrolysates with commercial enzymes
한국식품영양과학회 학술대회발표집
2024 .10
-
Physical and functional properties of tunicate (Styela clava) hydrolysate obtained from pressurized hydrothermal process
Fisheries and Aquatic Sciences
2017 .01
-
단백질 가수분해물을 이용한 식품 내 소금 저감화
식품과학과 산업
2018 .12
-
Physicochemical properties analysis of bamboo salt on chicken emulsion sausage
한국축산학회지
2020 .01
-
Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion
한국축산식품학회지
2018 .01
-
Influence of Primary Emulsion Ratio on Color Expression and Stability of Water-in-Oil-in-Water Emulsions Containing Beet Red Pigment
한국식품영양과학회 학술대회발표집
2024 .10
-
Biological Activity of Garlic Hydrolysates
한국식품영양과학회 학술대회발표집
2020 .10
-
CURRENT STATUS OF ABALONE DISEASES IN SOUTH KOREA
한국수산과학회 양식분과 학술대회
2015 .05
-
Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality
한국축산식품학회지
2016 .01
-
Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts
한국축산식품학회지
2018 .01
-
Encapsulation of bromelain by water in oil in water (W₁/O/W₂) double emulsion
한국식품영양과학회 학술대회발표집
2018 .10
-
The potential of citrus extracts as an acid substitute in the extraction of collagen hydrolysate and the properties of collagen hydrolysate oral edible films
한국식품영양과학회 학술대회발표집
2024 .10
-
Emulsifying Properties and Physicochemical and of Protaetia brevitarsis larvae Protein Hydrolysates by Alcalase-Mediated Hydrolysis
한국식품영양과학회 학술대회발표집
2021 .10
-
Acetylcholinesterase Inhibition, Antioxidant Activity and Emulsion Stability of DHA Rich Oil-in-Water Emulsion Added with Functional Ingredients
한국식품영양과학회 학술대회발표집
2017 .10
-
전복 해상가두리 양식업의 품종별 경제성 비교 분석
수산해양교육연구
2020 .08
-
Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions
한국축산식품학회지
2016 .01
-
리포좀 코팅 소금이 첨가된 식빵의 물성과 짠맛에 미치는 영향
산업식품공학
2016 .01
-
THE EFFECTS OF PROTEIN HYDROLYSATES FED UNDER TWO DIFFERENT FEEDING REGIMES ON THE IMMUNITY AND GROWTH OF THE SOUTH AFRICAN ABALONE Haliotis midae
한국수산과학회 양식분과 학술대회
2015 .05
-
Effects of O/W emulsion on high moisture extrusion meat analogues and physicochemical properties
한국식품영양과학회 학술대회발표집
2024 .10
-
CURRENT STATUS OF ABALONE AQUACULTURE IN KOREA
한국수산과학회 양식분과 학술대회
2015 .05
이 논문의 저자 정보
최근 본 자료
댓글(0)
0