Effects of yeast extract and reheating methods on gel properties and warmed-over flavor formation of hairtail surimi

Authors

• HUANG Qianyi, School of Food Science and Biological Engineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China;Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing , Changsha , Hunan 410114 , China
• LI Xianghong, School of Food Science and Biological Engineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China;Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing , Changsha , Hunan 410114 , ChinaFollow
• LI Shuang, School of Food Science and Biological Engineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China;Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing , Changsha , Hunan 410114 , China
• MA Xiayin, School of Food Science and Biological Engineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China;Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing , Changsha , Hunan 410114 , China
• LIU Dongmin, School of Food Science and Biological Engineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China;Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing , Changsha , Hunan 410114 , China
• WANG Faxiang, School of Food Science and Biological Engineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China;Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing , Changsha , Hunan 410114 , China
• LIU Yongle, School of Food Science and Biological Engineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China;Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing , Changsha , Hunan 410114 , China
• WU Jinhong, School of Agriculture and Biology , Shanghai Jiao Tong University , Shanghai 200240 , China

Corresponding Author(s)

李向红（1979—），女，长沙理工大学教授，博士生导师，博士。E-mail：xianghongli@csust.edu.cn

Abstract

［Objective］ To control the gel property and warmed -over flavor formation of hairtail surimi products.［Methods］ Surimi gel is prepared using hairtail as the raw material. Then, by examining changes in sensory evaluation, microstructure, gel property,moisture content, and volatile flavor substances, this study investigates the effects of yeast extract addition and reheating methods on gel property and warmed-over flavor formation in hairtail surimi products.［Results］ Yeast extract addition significantly promotes internal structural cross-linking and reduces the number of pores in the product, thereby enhancing the gel properties, including gel strength, hardness, and elasticity. Specifically, an optimal gel property is observed at a 1.00% addition level. Microwave reheating after freeze -thaw results in a denser microstructure. Furthermore, volatile substance analysis reveals that 2-hexenal,d6-acetone,2-nonanone,ethyl propionate,and ethyl butyrate are the main flavor substances imparted by the yeast extract to fresh hairtail surimi products. The primary warmed -over flavor components in hairtail surimi products formed after reheating are heptanal, 2-methylpentanal, (E)-2-octenal, 1-octen -3-ol, (E,Z)-2, 6-nonadienal, 2,3-butanedione, and 2-undecanone (based on odor activity value >100). Microwave reheating generates less warmed-over flavor than the water-boiling reheating groups (based on odor activity value >1).［Conclusion］ Microwave reheating combined with an addition of 1.00% yeast extract can improve the gel property and inhibit warmed-over flavor formation of hairtail surimi products.

Publication Date

6-17-2026

First Page

19

Last Page

31

DOI

10.13652/j.spjx.1003.5788.2025.81033

Recommended Citation

Qianyi, HUANG; Xianghong, LI; Shuang, LI; Xiayin, MA; Dongmin, LIU; Faxiang, WANG; Yongle, LIU; and Jinhong, WU (2026) "Effects of yeast extract and reheating methods on gel properties and warmed-over flavor formation of hairtail surimi," Food and Machinery: Vol. 42: Iss. 5, Article 3.
DOI: 10.13652/j.spjx.1003.5788.2025.81033
Available at: https://www.ifoodmm.cn/journal/vol42/iss5/3

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