Physico-chemical Properties and Sensory Evaluation of Fish Seasoning Powder

Thet Hnin Oo^1, , Khin Swe Oo¹ and Soe Soe Than¹

¹Department of Industrial Chemistry, University of Yangon, Yangon, Myanmar

Cite this paper:
Thet Hnin Oo, Khin Swe Oo and Soe Soe Than. Physico-chemical Properties and Sensory Evaluation of Fish Seasoning Powder. American Journal of Food Science and Technology. 2019; 7(2):52-56. doi: 10.12691/ajfst-7-2-3

Abstract

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 (a_w) 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.

Keywords:
fish seasoning powder hot air oven drying method drying temperature sensory properties

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Beutling, D.M. (Ed). (1996). Biogene Amine in der Ernaehoursung. Springer-Verlag, Berlin-Heidelberg-New York.
[2]	Mahendradatta, M., Tawali, A.B, Bastian, F, and Tahir, M. (2011). Optimizing Production Process of Seasoning Powder made from Fermented Fish Products. Retrieve December, 2015, from https://www.researchgate.net.
[3]	Karrar, A.M.H. (2007). The Impacts of Drying Practices on the Quality of Fish Products. Ph.D. Thesis, Department of Zoology, University of Khartoum, Sudan, 181 pp.
[4]	Afzal, Dr.M. (2014). Aquaculture Handbook: Fish Farming and Nutrition in Pakistan, Chapter-3, Biology of Freshwater Fishes Farmed in Pakistan.
[5]	Wikipedia, the free encyclopedia, (2018). Rohufish. Retrieved January 10, 2018, from http://www.en.wikipedia.org/rohufish.
[6]	Frimodt, C. (1995). Multilingual Illustrated Guide to the World's Commercial Warm Water Fish. Fishing News Books, Osney Mead, Oxford, Englan. 215 P.
[7]	Boldsky. (2018). Rohu Fish. Retrieved February 6, 2018, from https://www.boldsky. com/ health/nutrition/2014/health-benefits-of-rohu-fish-carp-fish-049909.html.
[8]	Mejia, E. G., Aguilera-Gutierrez, Y., Martin-Cabrejas, M.A. and Mejia L. A. (2015). Industrial Processing of Condiments and Seasonings and Its Implications for Micronutrient Fortification. Annals of The New York Academy of Sciences, ISSN 0077-8923.
[9]	Schweiggert, U., R. Carle & A. Schieber. 2007. Conventional and alternative processes for spice production—a review. Trends Food Sci. Technol. 18: 260-268.
[10]	Engle-Stone R., A.O. Ndjebayi, M. Nankap, et al. 2012. Consumption of potentially fortifiable foods by women and young children varies by ecological zone and socioeconomic status in Cameroon. J. Nutr. 142: 555-565.
[11]	Vamos-Vigy ´ az ´ o, L. 1981. Polyphenol oxidase and peroxi- ´dase in fruits and vegetables. Crit. Rev. Food Sci. Nutr. 15: 49-127.
[12]	Bernal, M.A., M.A. Calderon, R.M. Pedre ´ no,˜ et al. 1993. Capsaicin oxidation by peroxidase from Capsicum annuum (var. annuum) fruits. J. Agric. Food Chem. 41: 1041–1044.
[13]	Carle, R., S. Knodler & R. Muller. 1998. Technological importance ofphosphatase activityintreated anduntreated wheat flours and roux. Getreide, Mehl und Brot. 52: 310-314.
[14]	Jaren-Gal ´ an, M. & M.I. M ´ ´ıguez-Mosquera. 1999. Effect of pepper lipoxygenase activity and its linked reactions on pigments of the pepper fruit. J. Agric. Food Chem. 47: 4532-4536.
[15]	Bernal, M.A., M.A. Calderon, R.M. Pedreno, ´et al. 1993. Dihydrocapsaicin oxidation by Capsicum annuum (var. annuum) peroxidase. J. Food Sci. 58: 611-613.
[16]	Buckenhuskes, H.J. & M. Rendlen. 2004. Hygienic problems of phytogenic raw materials for food production with special emphasis to herbs and spices. Food Sci. Biotech. 13: 262-268.
[17]	M´ınguez-Mosquera, M.I. & D. Hornero-Mendez. 1994. ´Comparative study of the effect of paprika processing on the carotenoids in peppers (Capsicum annuum) of the Bola and Agridulce varieties. J. Agric. Food Chem. 42: 1555-1560.
[18]	Bera, M.B., D.C. Shoursivastava, C.J. Singh, et al. 2001. Development of cold grinding process, packaging and storage of cumin powder. J. Food Sci. Technol. 38: 257-259.
[19]	Cebu Institute of Technology-University. (2018). Dried fish written report. Retrieved February 5, 2018, from http://www.coursehero. com/dried-fish.
[20]	D´ıaz-Maroto, M.C., M. Soledad Perez-Coello, M.A.´ Gonzalez Vi ´ nas, ˜ et al. 2003. Influence of drying on the flavor quality of spearmint (Mentha spicata L.). J. Agric. Food Chem. 51: 1265-1269.
[21]	Pruthi, J.S. 2003. “Advances in post-harvest processing technologies of capsicum.” In Capsicum: The genus Capsicum. A. Krishna De, Ed.: 175-213. London: Taylor and Francis.
[22]	Orav, A., I. Stulova, T. Kailas, et al. 2004. Effect of storage on the essential oil composition of Piper nigrum L. fruits of different ripening states. J. Agric. Food Chem. 52: 2582-2586.
[23]	Subbulakshmi, G. & M. Naik. 2002. Nutritive value and technology ofspices: currentstatus and future perspectives. J. Food Sci. Technol. 39: 319-344.
[24]	Das, P. & S.K. Sarma. 2001. Drying of ginger using solar cabinet dryer. J. Food Sci. Technol. 38: 619–621.
[25]	Ibrahim, H.M.A., G.H. Ragab & H.A. Moharram. 1997. Paprika color quality: effect of air and natural drying treatments. Grasas Aceites 48: 200-206.
[26]	Mujumdar, A.S. (2004). Dehydration of products of biological origin. Science Publishes, UK.
[27]	AOAC, "Official Methods of Analysis of AOAC International", 17th ed, Washington, DC:, 2000, 5-15.
[28]	Codex Alimentarius Commission. (2002). Working Paper on Elaboration of a Regional Standard for Microbiological Levels in Foods (prepared by Egypt), CX/NEA 03/16 Food and Agriculture Organization of the United Nations, World Health Organization.