What is it about?

Pediococcus pentosaceus HN8 could produce high amount of γ-aminobutyric acid (GABA) in mature coconut water (MCW, byproduct from coconut milk industry) under static condition for 24 h by optimization on variables 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. As 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 of Thai top dish 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.

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Why is it important?

Inexpensive GABA to Produce Meat Seasoning Powder

Perspectives

This publication provides information for producing a novel meat seasoning enrich with GABA in a low price.

Dr Duangporn - Kantachote
Prince of Songkla University

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This page is a summary of: Production of a Meat Seasoning Powder Enriched with γ-Aminobutyric Acid (GABA) from Mature Coconut Water UsingPediococcus pentosaceus HN8, Journal of Food Processing and Preservation, November 2015, Wiley,
DOI: 10.1111/jfpp.12654.
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