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Position: Home > Articles > Effect of Yeast Extract on Properties of Surimi Gel MEAT RESEARCH 2019 (5) 1-6

酵母提取物对鱼糜凝胶品质的影响

作  者：
刘钰琪;陈澄;陈周;余小月;沈硕;李沛;熊善柏
单  位：
华中农业大学食品科学技术学院;国家大宗淡水鱼加工技术研发分中心(武汉);安琪酵母股份有限公司
关键词：
酵母提取物;冷冻鱼糜;凝胶特性;持水性;风味;感官特性
摘  要：
以冷冻鱼糜为原料,采用两段式加热方式制备鱼糜凝胶,测定添加FA02、FA28、KK02、FA31 4种酵母提取物鱼糜凝胶的穿刺特性、质地剖面分析参数、色度、持水性、气味特征、滋味特征及感官评分,研究酵母提取物种类对鱼糜凝胶品质的影响。结果表明:在鱼糜中添加1%的酵母提取物可提高鱼糜凝胶的破断强度、凹陷深度、硬度和咀嚼性,显著改善其气味、滋味和总体可接受性,但会降低鱼糜凝胶的白度和色泽评分;感官评价、电子鼻和电子舌分析可知,添加酵母提取物可明显降低鱼糜凝胶的异味(腥味及过熟味),其中酵母提取物KK02去异味的效果最好,具有增强鱼糜凝胶鲜味、降低其酸味和咸味的作用。
译  名：
Effect of Yeast Extract on Properties of Surimi Gel
作  者：
LIU Yuqi;CHEN Cheng;CHEN Zhou;YU Xiaoyue;SHEN Shuo;LI Pei;XIONG Shanbai;College of Food Science and Technology, Huazhong Agricultural University;National R&D Branch Center For Conventional Freshwater Fish Processing (Wuhan);Angel Yeast Co.Ltd.;
单  位：
WANG Han%ZHU Yingnan%GAO Yuan%ZHANG Zhisheng%College of Food Science and Technology, Hebei Agricultural University%Chengde Agricultural Products Processing Service Center
关键词：
yeast extract;;frozen surimi;;gel properties;;water-holding capacity;;flavor;;sensory characteristics
摘  要：
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 profile 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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