Sensory, physicochemical, microbiological properties and commercialization preference of formulated spicy salted fish Ginamos

Jess Mark Dagodog; Wendilyn Abdulgani; Sofia Akrim; Jurma Tikmasan; Jurmin Sarri; Iannie Marıbao

doi:10.55147/efse.1392159

EN

Sensory, physicochemical, microbiological properties and commercialization preference of formulated spicy salted fish Ginamos

Abstract

The purpose of this study was to reintroduce the spicy salted fish Ginamos made from anchovies (Stolephorus spp.) as a commercial product. Two formulations were prepared: F1 (one part of salt and five parts of fish) and F2 (one part of salt and four parts of fish). Panelists evaluated the sensory properties and general acceptability of the two formulations packaged as last product, after 45 days of storage. The product formulation was further analyzed for its moisture content and microbial load. The results indicated that both formulations positively impacted sensory attributes such as color, odor, texture, flavor, and overall acceptability. Additionally, all panelist agreed that both formulated spicy salted fish Ginamos products were suitable for commercialization. Moreover, the moisture content of F1 was not significantly different (P>0.05) than the moisture content in F2. However, there was a significant difference between F1 and F2 in terms of microbial load, indicating that F1 had a microbial load of 3.279 log cfu/g, as opposed to F2, which had a microbial load of 2.827 log cfu/g. Hence, it was determined that the F2 formulation of spicy salted fish Ginamos product had a lower microbial load and was safer for human consumption.

Keywords

Anchovies , Commercialization preference , Ginamos , Microbial load , Moisture content

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Details

Primary Language

English

Subjects

Fermentation Technology

Journal Section

Research Article

Authors

Jess Mark Dagodog
0009-0008-2557-0516
Philippines

Wendilyn Abdulgani
0009-0000-7552-9492
Philippines

Sofia Akrim
0009-0007-8519-4578
Philippines

Jurma Tikmasan
0000-0002-6736-4664
Philippines

Jurmin Sarri
0000-0002-4798-0566
Philippines

Iannie Marıbao ^*
0000-0002-8481-0128
Philippines

Publication Date

December 31, 2023

Submission Date

November 17, 2023

Acceptance Date

December 30, 2023

Published in Issue

Year 2023 Volume: 4 Number: 2

DOI

https://doi.org/10.55147/efse.1392159

IZ

https://izlik.org/JA58DT77JC

APA

Dagodog, J. M., Abdulgani, W., Akrim, S., Tikmasan, J., Sarri, J., & Marıbao, I. (2023). Sensory, physicochemical, microbiological properties and commercialization preference of formulated spicy salted fish Ginamos. European Food Science and Engineering, 4(2), 75-80. https://doi.org/10.55147/efse.1392159

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Sensory, physicochemical, microbiological properties and commercialization preference of formulated spicy salted fish Ginamos

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Development and innovation of the goby fry paste in Ilocos, Philippines