The compositions and properties of spray dried tuna flavor powder produced from tuna precooking juice

Kanpairo K., . and Usawakesmanee W., . and Sirivongpaisal P., . and Siripongvutikorn S., . The compositions and properties of spray dried tuna flavor powder produced from tuna precooking juice. pp. 893-899. ISSN 2231-7546

This study was to utilize the waste from canned tuna processing (tuna precooking juice) for producing dried tuna flavor powder. Tuna precooking juice was centrifuged and concentrated to 15 total soluble solid (TSS). Maltodextrin (DE 9) was added to increase the TSS of tuna precooking concentrate to 20 22 24 and 26 then dried by spray dryer at 180oC inlet air temperature. The compositions and properties of spray dried tuna flavor powder were determined. Color of spray dried tuna flavor powders was pale brown. The composition of tuna flavor powders consisted of 4.630.2 to 7.460.3 moisture 28.490.5 to 42.060.1 protein and 3.440.3 to 4.250.3 ash. TBARS value of the powders was 0.510.08 to 0.620.05 mg MDA/kg sample. Bulk density of the powders was increased with increasing maltodextrin levels. All spray dried tuna flavor powders showed high in solubility. Based on compositions and properties tuna flavor powders should produce from tuna precooking concentrate with 22 TSS.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(03)%202012/(16)%2...

Abstract

This study was to utilize the waste from canned tuna processing (tuna precooking juice) for producing dried tuna flavor powder. Tuna precooking juice was centrifuged and concentrated to 15 total soluble solid (TSS). Maltodextrin (DE 9) was added to increase the TSS of tuna precooking concentrate to 20 22 24 and 26 then dried by spray dryer at 180oC inlet air temperature. The compositions and properties of spray dried tuna flavor powder were determined. Color of spray dried tuna flavor powders was pale brown. The composition of tuna flavor powders consisted of 4.630.2 to 7.460.3 moisture 28.490.5 to 42.060.1 protein and 3.440.3 to 4.250.3 ash. TBARS value of the powders was 0.510.08 to 0.620.05 mg MDA/kg sample. Bulk density of the powders was increased with increasing maltodextrin levels. All spray dried tuna flavor powders showed high in solubility. Based on compositions and properties tuna flavor powders should produce from tuna precooking concentrate with 22 TSS.

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Item Type:	Article
AGROVOC Term:	Processed foods
AGROVOC Term:	Tuna
AGROVOC Term:	Flavor
AGROVOC Term:	Powders
AGROVOC Term:	Dried fish
AGROVOC Term:	Spray drying
AGROVOC Term:	Physical properties
AGROVOC Term:	Food composition
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22050

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