Effect of spices mixing process on the quality of seasoning powder from liquid hydrolysis of Lates Calcarifer’s heads

Abstract

The study proposed suitable ingredients to produce seasoning powder from liquid hydrolysised of heads of Lates calcarifer. The obtained results showed that suitable ratio of weight percentage to acid amine hydrolysis liquid for production seasoning powder is: 12% maltodextrin; 7.0% NaCl; 1.5% sugar and 0.4% sodium glutamate. The product satisfied the qualities of sensory, chemistry and microorganic safety according to TCVN 7396 – 2004. The results also suggested that the seasoning product from heads of Lates calcarifer has high nutrition values, containing acid amine amount of 13.55g/100g dry matter, together with the high rate of irreplaceable acid amine of 4.81% compared with the other products in the market.