Effects of Yeast Extract on the Qualities of Cantonese Sausage
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Abstract:
This study was based on the function of the yeast extract as a naturally nutritious taste enhancer. Three kinds of yeast extracts were added at three different concentrations (0.5%, 1.0% and 1.5%, respectively) to the Cantonese sausage, to explore the effect of such additions on the water activity, color, volatile flavor components and sensory quality of the Cantonese sausage. The results showed that the addition of yeast extract had no significant effect on the water activity of Cantonese sausage (p>0.05). Yeast extract addition could significantly increase the redness (a*) and yellowness (b*) of Cantonese sausage (p<0.05). In particular, the addition of LB804 yeast extract at 1.5% increased the a* and b* values to 3.50 and 1.55, respectively, while exerting insignificant effect on the brightness. The addition of yeast extract could significantly improve the sensory quality of Cantonese sausage, with the quality ranking for the yeast extracts at their respective optimal doses as FA905/1.0% > LA904/0.5% > LB804/1.0%. The analysis of volatile flavor composition revealed that alcohols and aldehydes were the major constituents in the Cantonese sausage samples, accounting for 27.85~46.83% and 17.66%~48.71% of the total volatile content, respectively. Adding yeast extract could increase the percentage of alcohols while decreasing the percentage of aldehydes, and generate 11 new compounds (especially two pyrazine compounds). Yeast extract could enrich the flavor and improve the quality of Cantonese sausage.
