Lin Chia-Hua, Huang Ying-Tang, Ciou Jhih-Ying, Cheng Chiu-Min, Wang Guan-Ting, You Chun-Mei, Huang Ping-Hsiu, Hou Chih-Yao
Ph.D. Program of Aquatic Science and Technology, College of Hydrosphere Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan.
Department of Marine Biotechnology, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan.
Foods. 2023 May 8;12(9):1921. doi: 10.3390/foods12091921.
In this study, umami-rich seasoning powder was produced from the offcuts of Taiwanese tilapia () by cooking concentration and spray drying of granules while yielding an abundance of glutamic acid (0.23 mg/100 g), glycine (0.10 mg/100 g), aspartic acid (0.11 mg/100 g), lysine (0.10 mg/100 g), and 11 other aminic acids. It exhibited water content (3.81%), water activity (0.3), powder yields (68.83%), and a good water solubility index (99.89%), while the particle microstructure was a spherical powder. Additionally, it received the highest overall preference score (7.53) in the consumer-type sensory evaluation compared to commercially available seasonings. This study proves that offcuts may be part of the human diet after proper processing and can be widely used to flavor savory food. The producers involved could increase their economic returns while meeting the environmental challenges. The practical contribution could create incremental value for products to critical stakeholders at each point in the tilapia supply chain with an operational guide for transitioning from inefficient to innovative circular practices.
在本研究中，利用台湾罗非鱼（）的边角料，通过蒸煮浓缩和喷雾干燥制粒生产出富含鲜味的调味粉，同时产生了大量的谷氨酸（0.23毫克/100克）、甘氨酸（0.10毫克/100克）、天冬氨酸（0.11毫克/100克）、赖氨酸（0.10毫克/100克）以及其他11种氨基酸。它的含水量为（3.81%）、水分活度为（0.3）、粉末产率为（68.83%），具有良好的水溶指数（99.89%），且颗粒微观结构为球形粉末。此外，与市售调味料相比，在消费者型感官评价中它获得了最高的总体偏好评分（7.53）。本研究证明，边角料经过适当加工后可成为人类饮食的一部分，并可广泛用于为咸味食品调味。相关生产者在应对环境挑战的同时可以提高经济回报。实际贡献在于，可为罗非鱼供应链各环节的关键利益相关者的产品创造增量价值，并为从低效向创新循环实践转变提供操作指南。
