Circular Economy and Sustainable Recovery of Taiwanese Tilapia (<i>Oreochromis mossambicus</i>) Byproduct—The Large-Scale Production of Umami-Rich Seasoning Material Application
Chia-Hua Lin,
Ying-Tang Huang,
Jhih-Ying Ciou,
Chiu-Min Cheng,
Guan-Ting Wang,
Chun-Mei You,
Ping-Hsiu Huang,
Chih-Yao Hou
Affiliations
Chia-Hua Lin
Ph.D. Program of Aquatic Science and Technology, College of Hydrosphere Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
Ying-Tang Huang
Department of Marine Biotechnology, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
Jhih-Ying Ciou
Department of Food Science, Tunghai University, Taichung City 407, Taiwan
Chiu-Min Cheng
Department and Graduate Institute of Aquaculture, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
Guan-Ting Wang
Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
Chun-Mei You
Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
Ping-Hsiu Huang
School of Food, Jiangsu Food and Pharmaceutical Science College, No. 4, Meicheng Road, Higher Education Park, Huai′an 223003, China
Chih-Yao Hou
Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
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.
