By Willer Wu
Fish sauce is a fermented condiment made from salted anchovies or other fish. Fish sauce, commonly used in Southeast Asian cooking, lends its rich, savory, earthy, and umami flavor to many dishes. Today, Willer Wu, the R&D expert of Angel Yeast Extract division, is going to give a comprehensive introduction of how yeast extracts positively improve the quality and taste of fish sauce products.
Yeast extract is an excellent source of Xianness/umami taste. During the production process of yeast extract, the natural degradation process releases a large number of umami-giving substances, such as flavor amino acids, peptides, nucleotides. They impart yeast extract a more complicated and completed Xianness/umami taste profile than monomer substances.
For fish sauce free from MSG and I+G, yeast extract plays a synergistic effect in enhancing the Xian intensity when mixing with fish sauce which is packed with glutamate. For fish sauce added MSG and I+G which has a high umami intensity, yeast extract can make Xianness/umami taste more natural, fuller, subtler and give consumers a superior savory experience.
Yeast extract enhances Xianness and overall taste profile of the zero-added fish sauce
The salt level of fish sauce is related to saltiness and preservation. Normally, fish sauce makers need to dilute the extra saltiness without reducing the salt content to make it more palatable. Yeast extract perfectly fits the fish sauce by adding Xianness while effectively reducing the salty taste without cutting down the dosage of salt.
The effect of yeast extract on reducing saltiness and enhancing tastes of general fish sauce
Inhibit Acidity and Astringency
Poor control of microorganisms in the fermentation process and long fermentation cycle will result in acidity and astringency of fish sauce.
Yeast extract works great to inhibit the off-flavors. Firstly, the Xian taste of yeast extract itself weakens these off-notes effectively. Secondly, the rich content of small flavor peptide in yeast extract reduces the stimulating intensity to taste buds, thereby suppressing the sensation of acidity and astringency.
The effect of yeast extract on inhibiting acidity and enhancing tastes of fish sauce
Improve Hou-feel/mouthfeel and Lingering Taste
The quality of fish sauce with a short fermentation period or low dosage generally has a short aftertaste and poor mouthfeel. Because the brewed fish sauce or flavored fish sauce has a high conversion rate to end products, and high amino nitrogen but a relatively insufficient total nitrogen. In other words, it means the deficiency of small molecular peptides. Because the total nitrogen of fish sauce, except for the amino acids, is mainly nitrogen contributed by small molecules and flavor peptide.
The food studies also showed that the mouthfulness of food was related to the content of flavor peptide, molecular weight size, and structure, etc., which confirmed that the insufficient quality, short aftertaste, and poor taste were due to the insufficient of small molecular peptides.
The primary taste-giving contributors of yeast extract are small molecular peptides. The content of protein in Basic yeast extract powder can reach 70%(about 11% of total nitrogen), the amino acid in protein accounts for 35-40%, and the remaining 60-65% are small molecular peptides. The small molecular peptides in Hou-feel yeast extract can reach more than 80% of the protein, and most of them are small peptides with a molecular weight from 180Da to 1000Da.
With the aid of yeast extract, the content of small molecular peptide in the fish sauce can be significantly increased, thereby, delivering a superior Hou-feel/mouthfeel, and long-lasting aftertaste.
The effect of yeast extract on enhancing hou-feel/mouthfeel, lingering taste and other basic tastes of fish sauce
Balance the Overall Taste Profile
The fermented fish sauce or an unreasonable formulation of fish sauce results in a separated taste profile and unbalanced product quality. Yeast extract can effectively enhance Xianness and Hou-feel, dilute saltiness, inhibit astringency, prolong the lingering taste, thereby, comprehensively improving the taste quality. The end products will have a balanced and well-rounded taste profile.
Optimize Physical and Chemical Indexes
Fish sauce is further processing of animal protein that is similar to the production process of yeast extract which is obtained from further processing of yeast protein. Enzymes break down protein into amino acids, small peptides, which are also rich in fish sauce. Therefore, yeast extract not only enhances the overall taste profile but also improves the total nitrogen, amino nitrogen, and soluble salt‐free solids content (SSFSC) in fish sauce.
The total nitrogen, amino nitrogen, and soluble salt-free solids content of Basic Yeast Extract powder can reach 11, 4, 100g/100mL. When adding 1g of basic yeast extract in 100mL fish sauce, the total nitrogen, amino nitrogen, and soluble salt-free solids content of fish sauce products can be increased by 0.11, 0.04, 1. 0g/100mL.
Yeast extract contributes to optimized physical and chemical indexes