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Accelerated Cheddar Cheese Ripening with an Aminopeptidase Fraction from Squid Hepatopancreas
Author(s) -
Raksakulthai R.,
Rosenberg M.,
Haard N.F.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09429.x
Subject(s) - ripening , squid , flavor , hepatopancreas , food science , cheese ripening , chemistry , protease , enzyme , biochemistry , biology , fishery
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 ®.