Research Article

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

Volume: 4 Number: 1 July 26, 2023
Rube May Palma , Joime Panglilingan , Irene Mae Salasain , Ali-akbar Alawi , Jurma Tikmasan , Fathma Abduhasan , Rosalinda Shariff , Jurmin Sarri , Iannıe Marıbao *
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Sensory properties of sweet and spicy fish flakes using vinegar and water as pre-treatment

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 (T1) and water (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 (P>0.05) between the two treatments. However, the taste scores showed a significant difference (P<0.05) in terms of sweetness. The sweetness score of sweet and spicy dried fish flakes pre-treatment with water (4.33 ± 0.09) was significantly higher than those pre-treatment with vinegar (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

References

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Early Pub Date

June 2, 2023

Publication Date

July 26, 2023

Submission Date

April 1, 2023

Acceptance Date

May 22, 2023

Published in Issue

Year 2023 Volume: 4 Number: 1

DOI

https://doi.org/10.55147/efse.1275204

IZ

https://izlik.org/JA88NZ75DA

Cite

RIS / Bibtex
APA
Palma, R. M., Panglilingan, J., Salasain, I. M., Alawi, A.- akbar, Tikmasan, J., Abduhasan, F., Shariff, R., Sarri, J., & Marıbao, I. (2023). Sensory properties of sweet and spicy fish flakes using vinegar and water as pre-treatment. European Food Science and Engineering, 4(1), 10-14. https://doi.org/10.55147/efse.1275204

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