Utilization of Yeast Extract as a Flavor Enhancer and Masking Agent in Sodium-Reduced Marinated Shrimp
Deepwater pink shrimp (<i>Parapenaus longirostris</i>) 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....
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/29/1/182 |
| _version_ | 1797358395217412096 |
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| author | Evren Burcu Şen Yılmaz |
| author_facet | Evren Burcu Şen Yılmaz |
| author_sort | Evren Burcu Şen Yılmaz |
| collection | DOAJ |
| description | Deepwater pink shrimp (<i>Parapenaus longirostris</i>) 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 <i>Saccharomyces cerevisiae</i> 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. |
| first_indexed | 2024-03-08T15:01:21Z |
| format | Article |
| id | doaj.art-69f62624a45146bbb2680787b80a33c8 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-08T15:01:21Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-69f62624a45146bbb2680787b80a33c82024-01-10T15:04:25ZengMDPI AGMolecules1420-30492023-12-0129118210.3390/molecules29010182Utilization of Yeast Extract as a Flavor Enhancer and Masking Agent in Sodium-Reduced Marinated ShrimpEvren Burcu Şen Yılmaz0Faculty of Fisheries, Ege University, 35100 Bornova, Izmir, TurkeyDeepwater pink shrimp (<i>Parapenaus longirostris</i>) 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 <i>Saccharomyces cerevisiae</i> 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.https://www.mdpi.com/1420-3049/29/1/182sodium replacementyeast extractmarinated shrimpNaClKClamino acid composition |
| spellingShingle | Evren Burcu Şen Yılmaz Utilization of Yeast Extract as a Flavor Enhancer and Masking Agent in Sodium-Reduced Marinated Shrimp Molecules sodium replacement yeast extract marinated shrimp NaCl KCl amino acid composition |
| title | Utilization of Yeast Extract as a Flavor Enhancer and Masking Agent in Sodium-Reduced Marinated Shrimp |
| title_full | Utilization of Yeast Extract as a Flavor Enhancer and Masking Agent in Sodium-Reduced Marinated Shrimp |
| title_fullStr | Utilization of Yeast Extract as a Flavor Enhancer and Masking Agent in Sodium-Reduced Marinated Shrimp |
| title_full_unstemmed | Utilization of Yeast Extract as a Flavor Enhancer and Masking Agent in Sodium-Reduced Marinated Shrimp |
| title_short | Utilization of Yeast Extract as a Flavor Enhancer and Masking Agent in Sodium-Reduced Marinated Shrimp |
| title_sort | utilization of yeast extract as a flavor enhancer and masking agent in sodium reduced marinated shrimp |
| topic | sodium replacement yeast extract marinated shrimp NaCl KCl amino acid composition |
| url | https://www.mdpi.com/1420-3049/29/1/182 |
| work_keys_str_mv | AT evrenburcusenyılmaz utilizationofyeastextractasaflavorenhancerandmaskingagentinsodiumreducedmarinatedshrimp |