Review: Utilization of Mushrooms, Fish and Chicken as a Source of Natural Flavoring in Foods

Autor: Jannah Ikhwatul, M Meta, Dirpan Andi
Jazyk: English<br />French
Rok vydání: 2024
Předmět:
Zdroj: BIO Web of Conferences, Vol 96, p 01011 (2024)
Druh dokumentu: article
ISSN: 2117-4458
DOI: 10.1051/bioconf/20249601011
Popis: Flavoring spices play an important role in the culinary world by enhancing the taste, aroma, and color of food. Generally, the flavorings used are synthetic flavorings that are not derived from nature but from chemical processes, while natural flavorings derived from animals and plants are very less used. There are many types of animal and vegetable raw materials such as mushrooms, fish and chicken that can be used as flavorings. Each type of raw material has a different flavor, aroma, texture and nutritional content. The purpose of writing this article is to enrich information about various types of natural seasonings and help consumers choose flavorings that suit their tastes and nutritional needs. Mushroom-based flavorings provide a delicious taste with a distinctive natural aroma, while fish-based ingredients provide a unique touch of flavor and chicken-based ingredients provide a deep savory taste. Mushroom, fish and chicken-based flavorings have amino acid components, especially high glutamic acid, which can provide umami flavor to dishes and be used as a natural flavoring. Processing with various conventional, enzymatic and fumigation extractions has potential as a natural flavoring processing method. The use of mushrooms, fish and chicken can reduce dependence on the use of synthetic flavorings.
Databáze: Directory of Open Access Journals