Premium
Production of a Meat Seasoning Powder Enriched with γ‐Aminobutyric Acid (GABA) from Mature Coconut Water Using Pediococcus pentosaceus HN8
Author(s) -
Kantachote Duangporn,
Nunkaew Tomorn,
Ratanaburee Anussara,
Klongdee Nikkajit
Publication year - 2016
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12654
Subject(s) - seasoning , food science , monosodium glutamate , chemistry , flavor , fermentation , umami , raw material , organic chemistry
The optimal conditions for producing 9.96 g/L GABA (γ‐aminobutyric acid) in mature coconut water by P ediococcus pentosaceus HN8 were 10% monosodium glutamate as an additive, an initial pH of 5.92 and 33C under static condition for 24 h. A seasoning meat (112 g/L culture broth), spicy Laab‐Numtok powder enriched with 8.2% GABA , was obtained from heating five‐time‐concentrated culture broth after mixing with other ingredients (table salt, lime juice, fermented fish sauce, chili powder, sliced shallots, ground galangal, sliced kaffir lime leaves and ground roasted rice), and followed by drying. This product met Thai Community Product Standard (493/2547) and it had the ability to inhibit foodborne pathogens. A sensory test showed our product and a popular commercial brand (CB3) had the highest score for all parameters. This work was most useful to add value to the by‐product of coconut milk industry by producing a novel meat seasoning powder. Practical Applications P ediococcus pentosaceus HN8 could produce high amounts of γ‐aminobutyric acid ( GABA ) in mature coconut water (a byproduct from coconut milk industry) under static condition for 24 h by optimization on variable factors such as monosodium glutamate, initial pH and incubating temperature. To obtain meat seasoning powder (spicy Laab‐Numtok), culture broth enriched with GABA was concentrated by heating, then mixing with ingredients (herbs, salt, fermented fish sauce and ground roasted rice) and finally drying. No significant difference for the sensory test of our product and the most popular commercial brands of spicy Laab‐Numtok; however, our product provided sources of GABA , essential amino acids and antibacterial activity for producing safe and healthy Thai top dishes like spicy meats (i.e., chicken, duck and pork). Inexpensive GABA production in this study could be useful for the food industry to produce varieties of the novel meat seasoning products with more benefits to consumers.