Formulation of Tuna Flavouring Agents for Soup Applications | ||
| مجله علوم و صنایع غذایی ایران | ||
| Volume 23, 171-ویژه نامه, February 1405, Pages 215-224 PDF (323.35 K) | ||
| Document Type: مقاله پژوهشی | ||
| DOI: 10.48311/fsct.2026.118506.83004 | ||
| Authors | ||
| Bayu Kusuma; Tian Nur Marifat* | ||
| Fisheries Product Technology, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Indonesia | ||
| Abstract | ||
| This study investigates the flavour profile and nutritional composition of tuna-based soups, aiming to optimize ingredient combinations and cooking techniques for enhanced consumer acceptance. The research employs a systematic approach, utilizing proximate analysis to assess key nutritional components such as moisture, protein, fat, carbohydrates, and ash content, alongside sensory evaluations conducted with 100 panellists. The methodology includes marinating yellowfin tuna fillets, followed by drying and grinding to create a tuna flavour agent, which is then incorporated into the soup. Results indicate that the proximate analysis reveals significant nutritional value, with variations in protein and fat content influenced by ingredient selection. Sensory tests highlight that the M3 treatment, with a higher concentration of tuna flavour agent, received the best ratings for odour, flavour, and overall acceptability. The findings underscore the importance of ingredient quality and preparation methods in developing soups that meet consumer preferences while providing essential nutrients. This research presents a novel approach to valorising abundant yellowfin tuna resources through the development of a shelf-stable flavour agent, offering significant potential for commercial applications in the rapidly growing food and beverage industry targeting university students and young consumers. The study provides a practical framework for industrial scale-up and product commercialization, contributing to sustainable utilization of marine resources while meeting evolving market demands for convenient, nutritious, and flavourful soup products. | ||
| Keywords | ||
| Thunnus albacares; flavor agent; proximate analysis; sensory evaluation; product development | ||
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