Food seasoning powder supplemented with fish bone

Abstract

The aim of this work was to develop food seasoning powder supplemented with fish bone, a by-product from fishery processing. Different concentrations of fish bone powder (0, 0.5, 1, 1.5, 2, and 3%, w/w) were added in the recipes those contained with and without monosodium glutamate (MSG). Compared between the samples with and without MSG, the latter had higher moisture, ash, and fat content. Moisture (1.8 to 2.5%), ash (42 to 46%) and fat content (0.31 to 0.89%) were reported. Water activity (Aw) of the samples was in the range of 0.41 to 0.43. Increasing of fish bone powder was not affected to Aw of the product. Changes of pH were also observed when concentration of fish bone powder increased. Wettability, dispersibility, and solubility slightly different when fish bone powder was added as well as the addition of MSG. Solubility of food seasoning increased as the concentration of fish bone powder increased. Addition of fish bone powder was not affected to the color of the product. Average particle size of food seasoning powder was 250 μm (45.69 to 67.02%). The highest score of overall acceptance was 6.40 in the sample supplemented with 0.5% fish bone powder containing MSG. High calcium, phosphorus and sodium was predominant mineral content in the sample supplemented with fish bone. For microbiological properties, total plate count (<1.0x10⁴ CFU/g), yeast & mold (<100 colony/g), and E.coli (<3CFU/g) were in the range of acceptable.