GC-MS Analysis of Suaeda maritima and its Application as a Salt Substitute in Fish Marinade Powder
Keywords:
Bioactive compounds, Fish, GC-MS, Marinate powder, SeabliteAbstract
This study aims to identify bioactive compounds in seablite (Suaeda maritima) and develop seablite-based fish powder seasoning and marinade as an alternative low-sodium product. The chemical composition of edible seablite extract was analyzed using gas chromatography-mass spectrometry (GC-MS). Production process: powder preparation from dried seablite leaves and dried herbal powder including 5% lemongrass, 5% galangal, 5% garlic, and 5% kaffir lime leaves. Sensory evaluation and consumer acceptance test were conducted on 30 participants. GC-MS results showed that seablite extract contains phytochemicals, with the main components including phytol (43.19%), Myo-Inositol (7.06%), 9,12,15-Octadecatrienoic acid, (Z,Z,Z)- (6.32%), 9-Octadecenamide, (Z)- (5.36%) and Palmitoleamide (5.21%). The final product contained 320.87 kcal, 8.65 g protein, 68.62 g carbohydrate, 1.31 g fat, 15.19 g ash, 6.23 g water per 100 grams, and 46,431.25 mg/kg sodium. This formulation offers a healthier alternative with reduced sodium while maintaining flavor and nutritional value. The optimal formulation for seasoning and marinating fish powder consisted of 50% dried seablite powder. Sensory evaluation scores indicated consumer preferences ranging from “somewhat liked” to “quite liked.” These findings indicate that the developed seasoning powder is a promising, tasty, and healthier alternative for low-sodium fish products, while maintaining acceptable sensory qualities.
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