SQUID SAVOR: DEVELOPMENT OF HIGH-PROTEIN, LOW-FAT SQUID-BASED SEASONING POWDER
Authors: Torres, M.L.; Cresmundo, R.; Juntilla, J. and Senturias, C.A.
Torres, M.L.: Faculty, Department of Food Technology, College of Agriculture, Western Mindanao State University, Zamboanga City, Philippines.
Cresmundo, R.: Faculty, Department of Nutrition and Dietetics, College of Home Economics, Western Mindanao State University, Zamboanga City, Philippines.
Juntilla, J.: Undergraduate Student, Department of Food Technology, College of Agriculture, Western Mindanao State University, Zamboanga City, Philippines.
Senturias, C.A.: Undergraduate Student, Department of Food Technology, College of Agriculture, Western Mindanao State University, Zamboanga City, Philippines.
ABSTRACT
Food security and sustainability are crucial in addressing the rising demand for nutritious and convenient food options. This study develops a novel squid seasoning powder from “lumayagan pusit,” a commonly caught squid in the Zamboanga Peninsula, Philippines. The product aims to utilize abundant squid resources to augment local fishermen’s incomes while promoting food innovation and addressing marketing challenges. Four formulations of the seasoning powder were developed, varying the amounts of spices and dried squid. Each formulation was assessed for moisture content, water activity, sensory attributes, microbial safety and nutritional composition. Results indicated that the formulation containing 50% spices was the most preferred by consumers, receiving the highest scores in terms of taste, aroma, and overall acceptability. The product exhibited low moisture content (0.222 g) and low water activity values ranging from 0.42 to 0.53, which suggest enhanced product stability and reduced susceptibility to microbial growth. Sodium was measured at 6,669 mg per 100 g, about 289% of the Recommended Energy and Nutrient Intake (RENI). this seasoning offers a unique flavor and is healthier, even when used on a daily basis (133.38 mg per serving). Sodium content meets 26.68% of the RENI, emphasizing the need for mindful seasoning choices. Nutritional analysis of the preferred squid seasoning powder revealed a relatively higher protein content (1.3412 g), low fat content (0.053 g), and no detectable carbohydrates. The sodium content was measured at 133.38 mg per serving, which corresponds to approximately 26.676% of the Recommended Energy and Nutrient Intake (RENI) for sodium. Despite this sodium contribution, the product remains comparable to commercially available seasoning powders in the Philippines, which are commonly marketed in granular form and typically contain zero protein but relatively high sodium levels, as indicated on their nutrition labels. The findings suggest that the squid seasoning powder can enhance culinary applications while providing economic opportunities for local fishers. Future research should explore the product’s broader market appeal and potential as a functional food ingredient.
Keywords: Dried squid, Local fishers, Sensory evaluation, Squid seasoning powder, and Zamboanga Peninsula