Effects Of Yeast Extract On The Qualities Of Cantonese Sausage

The flavor of Cantonese sausage is an important indicator to evaluate the quality of Cantonese sausage.It is also an important factor affecting consumer procurement orientation.The processing of Cantonese sausages is through a process of curing and long drying.Because the processing time is long,the formation of flavor substances is affected by the quality of raw and auxiliary materials,formulation ratio,process parameters,production environment and other factors,as a result,the flavor of each batch of Cantonese sausage is different.In order to stabilize and improve the unique flavor of the Cantonese sausage,this research was based on the natural nutrient and flavor enhancement of the yeast extract,and the different types of yeast extracts were added to the Cantonese sausage,and the effects of the addition of yeast extracts on the quality and quality indicators of the Cantonese sausage were observed,and used to comprehensively evaluate the effect of the yeast extract on the taste of the Cantonese sausage.1.A variety of yeast extracts purchased from the market were compared and screened.Three types of yeast extracts,LB804 type,LA904 type and FA905 type produced by commercial production,were selected as research objects,and by consulted the amount of yeast extract in other foods,Three different concentrations(0.5%?1.0%?1.5%)of yeast extract were added to the Cantonese sausage respectively.The effect of the yeast extract on the quality of the sausage was analyzed synthetically,and the results showed that,the effect of flavor enhancement from strong to weak were as follows: Type FA905/1.0% > Type LA904/0.5% > Type LB804/1.0%.The best effect of flavor enhancement could be obtained by selecting Type FA905 with addition amount of 1.0%.2.The effect of yeast extract on the quality of Cantonese sausage was studied by testing the quality indices of sausage.The results showed that the addition of yeast extract had no significant effect on the drying characteristics,water activity,fat,texture and rehydration rate of Cantonese sausage.The main effects were as follows: the nitrogen content of the Cantonese sausage increased;the redness and yellow color increased in the color difference,the color of final product was deeper,and reddish brown in color;the sensory evaluation results showed that the values of smell and taste(flavor)indexes of experimental groups were higher than that of the blank control group.3.The flavor substances of Cantonese sausage were analyzed qualitatively and quantitatively.The effects of yeast extract on the type and quantity of flavor substances of Cantonese sausage were studied.The results showed that the addition of yeast extract could increase the species of volatile flavor substances in the Cantonese sausage and alter their proportion.The flavor compounds of Cantonese sausage are mainly alcohol and aldehyde compounds.The results showed that the types and contents of alcohol,acids,ketones,alkenes and heterocyclic compounds contained were higher in the experimental group than that in the blank control group.Twelve new compounds were identified.Two pyrazine compounds in particular.The extract of yeast makes the flavor of Cantonese sausage more complex and rich,and the flavor of wax is more intense and prominent.