减盐酱卤小鱼中添加酵母抽提物风味提升机理分析

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中图分类号：TS254.4 文献标志码：A 文章编号：1000-9973（2025）11-0219-04

Abstract： In this paper，with sauced smallfish as the raw material，salt reduction process treatment is carried out on sauced smallfish to analyze the enhancement mechanism of yeast extract on the overall flavor，saltiness and umami of sauced smallfish in a low-sodium salt environment. Sensory evaluation is conducted on standard sauced smallfish，salt-reduced sauced small fish and salt-reduced sauced small fish with yeast extract. The enhancement mechanism of yeast extract on the flavor of sauced smallfish is analyzed by determining free amino acids，flavor nucleotides and the distribution of polypeptides in yeast extract.The results show that seven amino acids such as glutamic acid，arginine and alanine in yeast extract play a significant role in enhancing the saltiness and umami of sauced smallfish.Among the flavor nucleotides，5-IMP， 5-GMP and 5-AMP can also enhance the saltiness perception while synergistically enhancing the umami with glutamic acid. Dipeptides and tripeptides in polypeptides not only enhance the saltiness，but also enhance the meat flavor and rich umami of sauced small fish. Therefore，YE plays an extremely significant role in the low-sodium environment，and further development is still needed in the future.

鱼是全球渔获量最高的鱼种，是鱼粉、鱼露等调味料的重要原料[]。（剩余7466字）