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

¹ Master Program of Food Science and Technology Study, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, 90245, Makassar, Indonesia
² Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, 90245, Makassar, Indonesia
² Center of Excellence in Science and Technology on Food Product Diversification, Hasanuddin University, 90245, Makassar, Indonesia

^* Corresponding author: meta-mahendradatta@unhas.ac.id

Abstract

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.