Effect of Drying Process on the Quality and Nutritional Value of Seasoning Powder from Salmon By-Products in Industrial
DOI:
https://doi.org/10.14456/jare-mju.2025.52Keywords:
food industrial by-products, salmon, seasoning fish powder, dryingAbstract
This research aimed to develop a seasoned fish powder product from factory leftover of salmon meat by studying the drying time, physical, chemical characteristics nutritional value and acceptance. Three recipes of seasoned fish powder were studied using a 9-point hedonic scale. It was found that formula 2 (50.4% salmon, 8.4% sugar, 3.4% sea salt, and 37.8% soy sauce) received the highest sensory acceptability scores in all characteristics (p≤0.05). The color values (L* a* b*) were 73.74, 10.12, and 24.06, respectively. The pH was 5.60, the water activity content (aw) was 0.46 and the moisture content was 9.45%. Formula 2 was then tested under four drying times of 9, 10, 11, and 12 hours at 70°C and the sensory acceptance results showed that the sample dried for 12 hours received the highest liking score (p≤0.05). The moisture content of seasoned salmon powder at drying times of 9, 10, 11 and 12 hours was between 4.99–9.15% and the free water content was between 0.27–0.40 and the pH was between 7.52–8.04 indicating that drying temperature affects physical and chemical characteristics and consumer preference. In addition, when the seasoned salmon powder that was dried for 12 hours was analyzed for nutritional value, it was found that 100 grams of seasoned salmon powder contained 403.87 kilocalories of energy, 62.65% protein, 10.51% fat, 7.18% ash, 14.67% carbohydrates, 10.09 grams of sugar, 4.99% of moisture, and minerals including 2,832 milligrams of sodium and 55.42 milligrams of calcium.
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