By Ma Chunlei

Yeast extract (YE) is a natural seasoning made from edible yeast through enzymatic hydrolysis and concentration. It is rich in amino acids, nucleotides, peptides, and B vitamins. YE contains rich peptide substances such as Gly-Leu, Pro-Glu, and Val-Glu, which can buffer and balance unpleasant odors and flavors, such as the fishy smell of fish and meat products, the greasy taste of baked products, and the plastic taste of food packaging. At the same time, YE can not only serve as a flavor raw material, but also participate in the formation of flavor as a precursor, giving food a strong meat and sauce aroma, playing a role in improving freshness and saltiness, and has been widely used in improving food flavor.

At present, the research on the application of yeast extract in the seasoning of aquatic products is gradually increasing. The balance odor and flavor improvement of different types of yeast extracts in food application are studied as follows.

1. Different YE balance off-odors

1.1 Masking the fishy smell of fish fillets

As shown in Fig.1, it is a radar chart picture of the taste of steamed silver carp fillets before and after adding YE.

Figure 1 Radar chart Chart of Taste of Steamed Silver Carp Fillet

The results showed a significant increase in saltiness, a slight increase in acidity, a significant decrease in bitterness, and no significant changes in richness, astringency, and aftertaste. It showed that adding YE could effectively mask the fishy taste of fish and impart a strong meat aroma to fish fillets.

1.2 Removing the fishy smell from small yellow croaker scraps

As shown in Fig. 2, the sensory evaluation showed that the 1 g/dL yeast treatment group, the 0.5 g/dL yeast extract treatment group, and the untreated group had higher scores for fish aroma; The 0.5 g/dL yeast extract treatment group had outstanding freshness; The ginger onion cooking wine group, the 0.5 g/dL yeast extract group, and the pH 9 sodium hydroxide treatment group had milder bitterness, astringency, and fishy taste.

Figure 2 Sensory radar chart after different deodorization methods

As shown in Fig. 3, the response values of YE, pH 3 hydrochloric acid, and pH 9 sodium hydroxide treatment groups were significantly reduced compared to other groups on these sensors, indicating a decrease in fishy substances such as methane, inorganic sulfides, ethanol, and organic sulfides. YE removes fishy odor by preventing fat oxidation and neutralizing some amines.

Figure 3 Peak response of electronic nose after processing with different deodorization methods

2. The Effect of Different YEs on the Flavor of Fish Products

2.1 The Influence of Fish Cake Flavor

As shown in Fig. 4, the response values of T and P type sensors to fish cakes are higher, while the response values of LY type sensors to fish cakes are lower. The response values of T and P sensors in fish cakes added with yeast extract and monosodium glutamate were significantly improved (P<0.05), indicating that adding yeast extract can increase the types or content of volatile flavor compounds such as aldehydes, ketones, alcohols, and olefins, making the smell of fish cakes richer.

Figure 4 radar chart Diagram of Fish Cake Electronic Nose with Different YE

2.2 The Influence of Fish Fillet Flavor

2.2.1 Snakehead fillet

As shown in Fig. 5, research has shown that different types of yeast extracts can improve the flavor, texture, and sensory quality of conditioned snakehead fish fillets to a certain extent, and the Angeoboost KU012 group has the best overall performance.

Figure 5 Flavor changes under different YEs

2.2.2 Black fish fillet

It can be seen from Table 1 that at the confidence level P=0.05, the F-test value of yeast extract addition is 0.017<0.05, which suggests that yeast extract addition has a significant impact on the sensory comprehensive score of conditioned black fish fillets, and has a significant effect on flavor enhancement and fishy suppression of black fish fillets; To some extent, it can adjust the hardness of fish fillets, improve the texture of fish meat, and also give the fillets a light yellow color.

Table 1 Analysis of variance in orthogonal experiments for optimizing the process of preparing black fish fillets

Note: “*” indicates significant differences, P<0.05.

Based on the above research, it can be concluded that yeast extract has a balanced odor in aquatic products and improves overall flavor and taste, which has significant application significance. Find more application here.

Reference:

[1] Liu Nian, Huang Qilin, Li Pei, Shen Shuo, Qin Xianwu. The effect of a conditioning formula based on yeast extract on the sensory quality and texture characteristics of black fish fillets [J]. Chinese Seasoning, 2021,46 (04): 25-3.

[2] Ouyang Weihong, Hu Wei, Zhou Xujing, Sun Wuqian, Liu Liping. Study on the removal of fishy odor from small yellow croaker scraps by yeast extract [J]. Journal of Food and Biotechnology, 2020,39 (06): 76-83.

[3] Ren Jiayi, Zhai Yingying, Huang Jingjing, Zhang Huimin, Xiong Shanbai, Huang Qilin, Zhu Jianzhong, Li Pei, Li Ku, Shen Shuo. Taste composition analysis of yeast extract and the impact of its compound seasoning on silver carp flavor [J]. food science, 2020,41 (16): 210-217.

[4] Du Zhixiang, Zhang Qian, Huang Qilin, Li Pei, Guo Jiangyong, Qin Xianwu, Xiong Jian. The effect of yeast extract on the quality and flavor characteristics of fish cake gel [J]. Journal of Huazhong Agricultural University, 2022,41 (01): 219-228.

[5] Liu Nian, Huang Qilin, Li Pei, Guo Jiangyong, Qin Xianwu. The effect of different types of yeast extracts on the flavor and quality of cooked snakehead fish fillets [J]. Journal of Fisheries, 2021,45 (07): 1089-1100.

About Angel Yeast

Founded in 1986, Angel Yeast Co., Ltd specializes in the production of yeast and yeast derivatives. Its product range includes baker's yeast and ingredients, Chinese dim sum and seasoning, savory yeast extract, human health, animal nutrition, plant nutrition, distilled spirits and biofuels, microbial nutrition and enzymes. At present, Angel Yeast has 11 international advanced production bases in China, Egypt and Russia, and provides products and services for more than 150 countries and regions globally.

About Angel Yeast Extract-Savoury:

Angel YE (yeast extract) made from edible yeast, by degradation the protein and nucleic acid in the yeast cells into nutritional seasonings with the application of modern biotechnology, has the advantages of increasing the fresh flavor, reducing salt, balancing the odor, strong tolerance and food properties, which promotes the global healthy operation of salt reduction and "clean label ".

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