دورية أكاديمية
Circular Economy and Sustainable Recovery of Taiwanese Tilapia ( Oreochromis mossambicus ) Byproduct-The Large-Scale Production of Umami-Rich Seasoning Material Application.
| العنوان: | Circular Economy and Sustainable Recovery of Taiwanese Tilapia ( Oreochromis mossambicus ) Byproduct-The Large-Scale Production of Umami-Rich Seasoning Material Application. |
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| المؤلفون: | Lin CH; Ph.D. Program of Aquatic Science and Technology, College of Hydrosphere Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan., Huang YT; Department of Marine Biotechnology, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan., Ciou JY; Department of Food Science, Tunghai University, Taichung City 407, Taiwan., Cheng CM; Department and Graduate Institute of Aquaculture, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan., Wang GT; Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan., You CM; Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan., Huang PH; School of Food, Jiangsu Food and Pharmaceutical Science College, No. 4, Meicheng Road, Higher Education Park, Huai'an 223003, China., Hou CY; Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan. |
| المصدر: | Foods (Basel, Switzerland) [Foods] 2023 May 08; Vol. 12 (9). Date of Electronic Publication: 2023 May 08. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Original Publication: Basel, Switzerland : MDPI AG, [2012]- |
| مستخلص: | 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. |
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| معلومات مُعتمدة: | 110-2320-B-992-001-MY3 Ministry of Science and Technology (MOST); 111-2622-E-992 -002- Ministry of Science and Technology (MOST); 111-2221-E-328-001-MY3 Ministry of Science and Technology (MOST) |
| فهرسة مساهمة: | Keywords: byproduct; circular economy; flavor; sensory evaluation; tilapia; umami |
| تواريخ الأحداث: | Date Created: 20230513 Latest Revision: 20230515 |
| رمز التحديث: | 20231215 |
| مُعرف محوري في PubMed: | PMC10177915 |
| DOI: | 10.3390/foods12091921 |
| PMID: | 37174458 |
| قاعدة البيانات: | MEDLINE |
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