ఫుడ్ & ఇండస్ట్రియల్ మైక్రోబయాలజీ జర్నల్

Sensory Evaluation of Allium sativum - Cheddar Cheese in the Presence and Absence of Fish Collagen during Ripening and Refrigerated Storage

Abstract

Amal Bakr Shori, Ahmad Salihin Baba and Liew Sien Hoen Solear 

The production of Allium sativum (AS) cheddar cheese in the presence and absence of fish collagen (FC) compared to plain cheese with/without FC was conducted to determine sensory evaluations during 0, 14, 30, and 60 days of ripening. The evaluation system consists of seven parts; outer appearance, colour, texture, consistency of body, consistency of colour, flavour and aroma. Ripened cheeses were assessed by a sensory panels based on a 10-point system. The present results demonstrated that outer appearance of AS cheese in presence of FC showed the lowest score (2.8 ± 0.09) after 8 weeks of ripening. The color criteria of all fresh cheese samples reduced significantly (p<0.05) at the end of ripening period. The highest flavor score of cheese samples was shown at week 2 of ripening for all cheese samples except of AS-cheese. AS-cheese in the presence and absence of FC registered lower aroma score than their respective control during the period of ripening. In conclusion, AS- and AS+FC-cheeses can be consumed within 2 to 4 weeks of storage for the best organoleptic properties.