Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)

Erol, Nida Demirtaş; Erdem, Ömer Alper; Çaklı, Şükran; Yavuz, A. B.

doi:10.1016/j.lwt.2020.110476

Cited by 6 publications

(1 citation statement)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The increase in such reports has led to the growing use of natural flavor enhancers like the yeast extracts employed in this study, particularly to mitigate potential losses in sensory parameters, especially taste, in recent years. Various studies have indicated that substituting NaCl with KCl may lead to the development of bitter or metallic off-flavors [ 35 , 36 , 37 , 38 ]. Results of a previous study showed that the replacement of NaCl by KCl up to a 50:50 ratio does not significantly change the sensory quality (color, taste, odor, texture, and overall quality) of salt replaced marinated anchovy but taste presented an unpleasant bitter taste [ 39 ].…”

Section: Discussionmentioning

confidence: 99%

Utilization of Yeast Extract as a Flavor Enhancer and Masking Agent in Sodium-Reduced Marinated Shrimp

Şen Yılmaz

2023

Molecules

View full text Add to dashboard Cite

Deepwater pink shrimp (Parapenaus longirostris) has a significantly high catch yield and is a highly important food source for human nutrition in terms of its nutritional value. The reduction of salt content in seafood products while preserving taste poses a significant challenge. The aim of this study is to reduce the NaCl ratio used in the shrimp marination process by substituting it with KCl and masking the resulting bitterness from KCl using natural flavor enhancers, such as yeast extracts. The marinated shrimp were prepared using 50% KCl instead of 50% NaCl. In order to mask the bitter taste caused by KCl and enhance the flavor, two different types of yeast extracts obtained from Saccharomyces cerevisiae were utilized in the formulation. Nutritional composition, Na and K contents, amino acid composition, color measurement, bacteriological quality, pH changes, and sensory evaluations were conducted to assess the impact of salt reduction and yeast extracts on the sensory, chemical, and physical attributes of the products. L-glutamic acid, L-alanine, L-aspartic acid, L-leucine, L-valine, and L-lysine were found to be higher in samples with Levex Terra yeast extract. Despite a 50% reduction in NaCl content, the addition of yeast extract led to an increase in the umami taste due to the elevation of amino acids present. Yeast extracts can offer a promising solution for enhancing the sensory qualities of seafood products with reduced salt content by conducting more detailed sensory development examinations.

show abstract