Savory Salt Production and Characterization from Mixed Fishes Protein Hydrolysates

Abstract

The aims of the research was to study the production of savory salt from mixed fishes protein hydrolysates (FPH). Savory salt were prepared by adding salt in different concentration (2; 4; and 6 % (g/ml) from mixed FPH). The result showed that higher concentration of salt have the better sensory characteristic, and salt 6% was the best treatment. The characteristics of the best treatment are protein solubility (3,545% ± 0,207), maillard value (0,577 ± 0,023), level of rancidity (35,104 mmol/kg ± 10,792), water content (6,345% ± 0,219), ash (19,973% ± 0,737), and lipid (0,773 ± 0,194). The savory salt from FPH may potentially be applicated in food industry, because of the ability to produce umami taste.