Shelf-life prediction of seasoning powder made from whole fermented fish (peda) by using arrhenius method

Abstract

Ready to use seasoning powders in markets are commonly based on meat extract or spices. Such seasoning powder made from fish or fish products is rarely found, whereas the raw material has great potential. This research aimed to produce seasoning powder as flavor enhancer for foods which was made from whole fermented fish ('peda']. The product was stored for 8 weeks at two different temperatures, i.e. chilling [7"C) and room temperature (28°C] with aluminum foil packaging. The change of product profile was evaluated and the shelf-life of product was predicted. 'Peda' was processed by addition of clove and cinnamon. After fermentation, 'peda' was then milled into paste. After that onion and garlic were added to the paste and the mixture was then dried. Measuring parameters used for seasoning powder were histamine content, water content, total mesophUlic microbe and sensory evaluation using hedonic scale for color, texture and odor. Shelf-life prediction was carried out using Arrhenius method. Research result showed that there was an increase of histamine content during eight weeks storage. The lowest and highest level of histamine was found during storage at chilling temperature, i.e. 1.311 (control) and 20.144 mg/l00g [7th week) respectively, whereas at room temperature there were 5.459 (ls< week) and 19.845 mg/100g [7,h weeks), respectively. However, the increase was still below the un-safety level. Water content and total mesophillic microbe also increased during storage. Water content ranged between 6.3% to 9.8% (at chilling temperature) and 6.3% to 10.5% (at room temperature). Total mesophillic microbe ranged between 2.1x103 cfu