Abstract:The study aimed to investigate the deodorization effect and mechanism of yeast extract for the small yellow croaker. The effects of yeast extract and other deodorants on the smell were determined using electronic nose and sensory evaluation. Single factor and orthogonal experiments were used to optimize the deodorizing time, temperature and dosage of yeast extract. The volatile substances in surimi were detected by head space solid phase microextraction (HS-SPME-GC-MS).The results of deodorization showed that the electronic nose could well distinguish the flavor of surimi treated with different deodorants and the yeast extract group had good deodorization effect and gentle flavor.The best deodorization process was to add 1% yeast extract to fish surimi at 40 ℃ for 60 min, leading to a decrease of 81.21% for the content of trimethylamine.Three volatiles with fishy smell, N,N-dimethylacrylamide, 1-octyl-3-alcohol and 1-ene-3-alcohol, were not detected. The contents of hexanal, glutaraldehyde and trimethylamine were reduced.
