Sensory properties of sweet and spicy fish flakes using vinegar and water as pre-treatment

Authors : Rube May PALMA, Joime PANGLİLİNGAN, Irene Mae SALASAİN, Aliakbar ALAWİ, Jurma TİKMASAN, Fathma ABDUHASAN, Rosalinda SHARİFF, Jurmin SARRİ, Iannıe MARIBAO

Pages : 10-14

Doi:10.55147/efse.1275204

View : 85 | Download : 79

Publication Date : 2023-07-26

Article Type : Research Paper

Abstract :Rays are usually caught for their high-value fins, but their flesh is also in demand in Philippine tribal areas. Compared to other commercial marine fish in the local market of Bongao, Tawi-Tawi, Philippines, stingrays are not very expensive, but they are high in protein. Fish flakes are a popular snack food made from intermediate moisture fish. This study evaluated sweet and spicy fish flakes made using dried stingray meat with the aid of white cane vinegar insert ignore into journalissuearticles values(T1); and water insert ignore into journalissuearticles values(T2); as pre-treatments. The newly developed fish flakes were evaluated by 100 panelists, particularly faculty and students. The results showed that the color, odor, texture, and general acceptability scores of sweet and spicy dried fish flakes did not differ significantly insert ignore into journalissuearticles values(P>0.05); between the two treatments. However, the taste scores showed a significant difference insert ignore into journalissuearticles values(P<0.05); in terms of sweetness. The sweetness score of sweet and spicy dried fish flakes pre-treatment with water insert ignore into journalissuearticles values(4.33 ± 0.09); was significantly higher than those pre-treatment with vinegar insert ignore into journalissuearticles values(3.99 ± 0.09);. Moreover, the sensory quality scores suggest that either of the two treatments can be used to formulate this new fishery product. However, this new product requires further analysis, especially on shelf life, proximate and microbial analyses.
Keywords : Dried stingray, fish flakes, sensory properties, vinegar, water