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Physico-chemical Properties and Sensory Evaluation of Fish Seasoning Powder
- Seasoning powder is a form of flavor enhancer, which is commonly prepared from various kinds of meat, fish, and vegetables. The main purpose of this research work is to produce natural seasoning powder instead of mono sodium glutamate (MSG) to reduce health problem. This research was focused on the preparation of fish seasoning powder from Ngar-myint-chin (Labeo rohita) and other ingredients such as carrot, white radish, chayote, Chinese cabbage, cabbage, cauliflower, lactose, sugar, salt, fresh ginger juice, garlic and water were used. This study used hot air oven for maintaining constant air flow and constant temperature during drying or dehydration stage. Optimum conditions for the fish seasoning powder were determined by varying drying temperature (55, 60, 65, 70, 75°C), varying sugar content (0.2, 0.4, 0.6, 0.8, 1%) and varying salt content (1, 2, 3, 4, 5%). The optimum conditions for prepared fish seasoning powder were drying temperature 70°C, drying time 9 hours, 0.8 (% w/w) sugar content and 3 (% w/w) salt content, respectively. The physico-chemical properties such as moisture content, ash content, protein content, fat content, crude fiber content, carbohydrate content, energy value, pH, water activity and microbiology test of the prepared fish seasoning powder were analyzed to study the quality improvement and shelf life of this product storage at room temperature. The results of nutritional value, microbial tests, low moisture content and water activity (aw) content of the prepared fish seasoning powder show the quality, safety and stability of this product. The physico-chemical properties and sensory properties of fish seasoning powder were statistically analyzed using one way ANOVA (Analysis of Variance) and the significant difference between the samples was determined using LSD and Tukey test at p<0.05 respectively. Commercialization of this value-added fish product can contribute to diversification in the fish processing industry through better utilization of this fish species.
Thet Hnin Oo
Khin Swe Oo
Soe Soe Than
- American Journal of Food Science and Technology