Abstract:

Suspension of wall-free cells of different types of yeast (brewers yeast, grape wine yeast, Saccharomyces cerevisiae and braker s yeast) prepared by snailase hydrolysis was used to treat silver carp surimi in order to examine its effect on lipid oxidation and flavor of silver carp surimi using chemical analysis, sensory evaluation and gas chromatography-mass chromatography. The results indicated that the suspension wall-free cells of grape wine yeast could more significantly inhibit lipid oxidation in silver scarp meat in comparison with brewers yeast, Saccharomyces cerevisiae and braker s yeast. The thiobartiburic acid reactive substance (TBARS) in silver scarp meat was quickly eliminated within 2 h period from 2.4 to 0.8 mg/kg with a rate of 0.8 mg/ (kg·h) at 25 ℃. Although traditional water-washed surimi retained severe fishy odor, it could be almost removed after treatment with the suspension. The contents of 2-decenal and 2, 4-decadenal as the major components responsible for fishy odor were under the detection limit (0.48 mg/kg) in surimi after treatment with the suspension. Therefore, wall-free cells of wine yeast have excellent effect on the removal of fishy odor from silver carp surimi.

Key words: yeast, deodorization, silver carp, surimi