염지시간이 Mozzarella cheese 의 물리적 특성에 미치는 영향 = Effect of different salting time on the physical properties of Mozzarella cheese

국문 초록 (Abstract)

본 실험은 Mozzarella cheese의 염지시간을 각각 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120분으로 달리한 12개의 시료를 제조하여 일반성분, S/M, 조직(경도, 결합성, 탄력성, 파쇄성, 고무질성) 용융성 및 관는검사결과를 비교하여 다음과 같은 결과를 얻었다.
1. 염지시간이 증가됨에 따라 제조된 각 시료의 S/M함량은 각각 0.49%, 1.01%, 1.30%, 1.60%, 1.87%, 2.00%, 2.25%, 2.27%, 2.41%, 2.47%, 2.49%, 2.53%로 영지시간이 증가함에 따라 S/M함량이 증가하였으며, 시판용 Mozzarella cheese의 S/M함량은 2.08%였다.
2. 염지시간이 증가함에 따라 제조된 각 시료의 용융성은 각각 18.73, 16.77, 16.17, 15.77, 15.63, 14.50, 14.43, 10.76, 10.13, 9.40, 8.73, 8.08㎝로서 영지시간이 증가함에 따라 감소하는 경향을 나타내었다.
3. 제조된 각 시료의 경도, 탄력성, 파쇄성, 고무질성은 염지시간이 증가함에 따라 점차 증가하는 것으로 나타났으나, 결합성은 반대로 점차 감소하는 것으로 나타났다.
4. 시판용 Mozzarella cheese의 조직은 결합성(0.53), 탄력성(0.64), 고무질성(107.27)은 각각 20분, 90분, 90분 염지한 시료와 유사하였다. 그러나 경도(317.80), 파새성(168.41)은 염지시간을 달리하여 제조된 Mozzarella cheese보다 높은 수치를 나타내었다.
5. 각 시료의 salty taste에 대한 panel score는 각각 1.67, 1.78, 2.03, 2.2228, 2.50, 2.61, 2.78, 3.13, 3.16, 3.52, 3.12, 2.89로 100분간 염지한 시료의 score가 가장 좋았다.
6. 각 시료의 조직에 대한 panel score는 각각 2.20, 2.26, 2.31, 2.37, 2.40, 2.44, 2.45, 2.67, 2.72, 2.87, 2.46, 2.23으로 100분간 염지한 시료에서 가장 높은 score를 보였으며, 시판용 Mozzarella cheese도 2.77로 비교적 높은 score를 나타내었다.

다국어 초록 (Multilingual Abstract)

This experiment was conducted to investigate the optimum salting time of Mozzarella cheese. Mozzarella cheese was manufactured at 12 different salting periods such as 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110 and 120 minutes. The general composition, S/M ratio, texture properties, meltability and sensory evaluation were measured out as experimental parameters.
The results obtained were as follows :
1. The values of S/M of experimental Mozzarella cheese samples increased as salting time increased. The levels of S/M were 0.49%, 1.01%, 1.30%, 1.60%, 1.87%, 2.00%, 2.25%, 2.27%, 2.41%, 2.47%, 2.49% and 2.25% at different salting time. Commercially processed Mozzarella cheese had salt in moisture at level of 2.08%.
2. The meltability of experimental samples decreased as salting time increased. The meltability of experimental samples were 18.73, 16.77, 16.17, 15.17, 15.63, 14.50, 14.43, 10.76, 10.13, 9.45, 8.73 and 8.08cm at different salting time. The meltability of commercially processed Mozzarella cheese showed very similar value to experimental sample which was made at 80 minutes of salting time.
3. The hardness, elasticity, brittleness and gumminess of experimental Mozzarella cheese increased as salting time increased, however, cohesiveness of samples has decreased gradually.
4. The cohesiveness(0.53) of commercially manufactured Mozzarella cheese showed similar values compared to experimental cheese which was salted for 20 minutes.
The elasticity(0.64) and gumminess(107.27) of commercially manufactured Mozzarella cheese showed similar values compared to experimental cheese which was salted for 90 minutes. However, commercially manufactured Mozzarella cheese showed much harder (317.80) and more brittle than experimental samples in the texture.
5. According to the sensory evaluation, salty taste scores of each experimental cheese were 1.67, 1.78, 2.03, 2.28, 2.50, 2.61, 2.78, 3.13, 3.16, 3.52, 3.12 and 2.89 at different salting period. Generally, as salting time increased sensory score(salty taste) increased. However, sensory score was the highest at 100 minutes of salting period and decreased after 100 minutes of salting period.
6. The texture scores were 2.20, 2.26, 2.31, 2.37, 2.40, 2.44, 2.45, 2.67, 2.72, 2.87, 2.46 and 2.23 at different salting time. The highest texture score(2.87) was obtained from 100 minutes of salting time but commercially processed Mozzarella cheese showed 2.77 of texture score.