不同酵母抽提物的挥发性成分及其对鱼肠感官品质和凝胶特性的影响OA

[Objective]In order to investigate the difference of volatile components of different yeast extract(YE)and their effects on the sensory quality and gel properties of fish sausages.[Methods]The volatile com-ponents of five kinds of YE like KA66,FA28,FIG18LS,KU012 and FA01 were analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometer(GC-MS).Meanwhile,the effects of five YE on sensory quality,whiteness,water holding capacity and gel properties of fish sausages were analyzed by sensory evaluation,colorimeter,hardness meter,and texture analyzer(TPA,puncture).[Results]KA66,FA01,FA28,FIG18LS and KU012 were detected with 21,21,21,11 and 24 volatile components,respectively.The contents of volatile components were KA66,FA28 and FA01,KU012 and FIG18LS in descending order.According to the results of odor activity,the key volatile components for KA66 were hexanal,heptanal,phenylacetaldehyde,nonanal,capraldehyde and 1-octyl mercaptan,and for FA28 were heptanal,phenylacetalde-hyde,hydrocarbons and capraldehyde.Meanwhile,the key volatile components for FIG18LS were nonanal,and for KU012 were dimethyl trisulfide,nonanal and decanal,and for FA01 were heptanal,phenylacetaldehyde,nonanal,decanal,isovaleraldehyde,3-methyl-thio-propionaldehyde,octanal and methyl butyrate.However,there was only one same key volatile compound for YE,namely nonanal.The addition of YE could signific-antly reduce the whiteness of fish sausages,and mainly affect the b* value of fish sausages,especially FIG18LS followed by KU012,due to the YE's own yellow color.Besides,the water holding capacity of fish sausages treated with KU012 obviously reduced(P<0.05),while KA66 and FA01 had no significant effect on the water holding capacity of fish sausages.Texture analysis showed that the addition of YE had a significant effect on the texture quality of the fish sausages,but had no significant effect on the degree of breakage.The results of tex-ture analysis parameters showed that adding YE could increase the springness,cohesiveness and resilience of fish sausages,but reduce the hardness and chewiness of fish sausages(P<0.05).Among them,KA66 has the best effect on improving the springness of fish intestines,and KU012 has the best effect on improving the co-hesiveness and resilience of fish sausages.The results of puncture experiments showed that all yeast extract ex-cept FA28 could enhance the breaking strength of fish sausages,and KA66 works best for increasing the break-ing distance of fish sausages.[Conclusion]The addition of YE can improve the sensory quality of fish intest-ines,reduce the fishy taste of fish sausages,especially the flavor quality including taste and odor.Therefore,this study could provide the theoretical basis and technical support for YE to improve the quality of silver carp products.