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| Effect of Yeast Extract on Properties of Surimi Gel |
| LIU Yuqi1,2, CHEN Cheng1,2, CHEN Zhou1,2, YU Xiaoyue1,2, SHEN Shuo3, LI Pei3, XIONG Shanbai1,2,* |
| 1.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2.National R&D Branch Center For Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China; 3.Angel Yeast Co. Ltd.,Yichang 443003, China |
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Abstract Surimi gels were prepared by from frozen silver carp surimi by two-stage heating. The effects of different types of yeast extract (FA02, FA28, KK02, FA31) on the mechanical properties (texture p rofile analysis and puncture test), color and water-holding capacity of the surimi gel were studied, as well as on odor characteristics, taste characteristics and sensory scores. The results showed that the addition of 1% yeast extract could improve the breaking force, penetration distance, hardness and chewiness of silver carp surimi gels, significantly improved odor, taste and sensory scores, but lowered whiteness and sensory color score. Sensory evaluation combined with the responses of electronic nose and tongue showed that yeast extract could reduce the off-flavor and warmed-over flavor of surimi gels evidently, with KK02 being more effective than any other types. KK02 also increased the umami of surimi gels, and lower sourness and saltiness.
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2019, Vol. 33 
