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

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 180°C 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 4.63±0.2 to 7.46±0.3% moisture, 28.49±0.5 to 42.06±0.1 % protein and 3.44±0.3 to 4.25±0.3% ash. TBARS value of the powders was 0.51±0.08 to 0.62±0.05 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.