PDF(Pubmed)
Abstract：
In this study, umami-rich seasoning powder was produced from the offcuts of Taiwanese tilapia (Oreochromis mossambicus) 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.
摘要：
在这项研究中,富含鲜味的调味粉是从台湾罗非鱼（Oreochromismosambicus）的下切中通过烹饪浓缩和喷雾干燥颗粒而产生的，同时产生大量的谷氨酸（0.23mg/100g），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），和其他11种氨基酸。它显示水含量（3.81％），水活度（0.3），粉末产量（68.83%），和良好的水溶性指数（99.89％），而颗粒微观结构为球形粉末。此外,与市售调味料相比，它在消费者类型的感官评估中获得了最高的总体偏好得分（7.53）。这项研究证明，经过适当加工后，下脚料可能是人类饮食的一部分，可以广泛用于调味咸味食品。参与的生产者可以在应对环境挑战的同时增加经济回报。实际贡献可以为罗非鱼供应链中每个环节的关键利益相关者创造产品的增量价值，并提供从低效过渡到创新循环实践的操作指南。
