DEVELOPMENT OF RICE SEASONING (FURIKAKE) FROM SALTED SEABASS FROM SONGKHLA LAKE

Abstract

This research aimed to develop rice seasoning (Furikake) using salted seabass sourced from Songkhla Lake. The study focused on the production process of salted seabass by the Ban Bo Suan community enterprise and the subsequent development of Furikake using different ingredient formulations. Sensory evaluation was conducted to assess product acceptability, followed by an analysis of physicochemical properties, microbial content, and nutritional values and a study of customer acceptance. The findings revealed that the optimal salted seabass production process involved fermenting 6 kg of seabass with 2 kg of salt and 0.5 kg of sugar in a foam container for 3–5 days, followed by solar drying for 3–4 days. The heads and tails of the salted seabass were repurposed to create the Furikake. The most suitable formulation included salted seabass, white and black sesame seeds, crispy seaweed, sugar, and 4% chili powder by weight. The brightness (L*), redness (a*), and yellowness (b*) values of the Furikake were 54.82, 14.26, and 32.86, respectively. The moisture content was 37.89%, and the water activity (a_w) was 0.69. Furthermore, the selected formulation had a total microbial count of 6.8 × 10² CFU/g, with yeast and mold content of less than 30 CFU/g. Nutritional analysis revealed that 100 grams of the Furikake provided 315.68 kilocalories, consisting of 3.395 grams of fat, 38.85 grams of protein, 32.43 grams of carbohydrates, 2.28 grams of fiber, 14.16 grams of moisture, and 11.17 grams of ash. Consumer acceptance of the product, including its packaging and labeling, was 100% among 50 participants.