Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp

Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp

This study investigated the dual enhancement effect of five yeast extracts (YE) on gel properties and saltiness perception of low-salt (1% NaCl) surimi gels. The addition of YE not only pronouncedly enhanced the gel strength, texture properties (hardness, cohesiveness and chewiness) and elasticity o...

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Veröffentlicht in:Food hydrocolloids 2024-07, Vol.152, p.109925, Article 109925
Hauptverfasser: Wu, Dan, Xiong, Jian, Li, Pei, Zhang, Yan, Li, Fan, Yin, Tao, Huang, Qilin
Format: Artikel
Sprache:eng
Schlagworte:
Dual effect
Gel properties
Low-salt surimi gel
Saltiness perception
Yeast extract
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Zusammenfassung:This study investigated the dual enhancement effect of five yeast extracts (YE) on gel properties and saltiness perception of low-salt (1% NaCl) surimi gels. The addition of YE not only pronouncedly enhanced the gel strength, texture properties (hardness, cohesiveness and chewiness) and elasticity of low-salt surimi gel (P 
ISSN:0268-005X
DOI:10.1016/j.foodhyd.2024.109925