Sensory Properties of Sweet and Spicy Fish Flakes Using Vinegar and Water as Pre-Treatment

European Food Science and Engineering Pub Date : 2023-05-22 DOI:10.55147/efse.1275204

Rube May Palma, Joime Pangli̇li̇ngan, Irene Mae Salasai̇n, Ali-akbar Alawi̇, J. Ti̇kmasan, Fathma Abduhasan, R. Shariff, Jurmin H. Sarri, Iannıe Maribao

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引用次数: 1

Abstract

Rays are usually caught for their high-value fins, but their flesh is also in demand in the tribal areas of the southern Philippines. Export-oriented flesh is mainly salted and dried. Stingrays are not very expensive compared to other commercial marine fish on the local market, but they are high in protein, low in fat, and contain other nutrients as well. Fish flakes are an intermediate moisture fish product that is a favorite snack food among many people. The present study aimed to evaluate the sensory properties of sweet and spicy fish flakes using dried stingray meat with the aid of vinegar (T1) and water (T2) as pre-treatment before adding the other ingredients. The 100 panelists from the local community evaluated newly developed fish flakes. 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

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醋和水预处理甜、辣鱼片的感官特性

人们捕捞鳐鱼通常是因为它们价值不菲的鳍，但在菲律宾南部的部落地区，它们的肉也很有需求。出口的肉主要是腌制和干燥的。与当地市场上的其他商业海鱼相比，黄貂鱼并不贵，但它们蛋白质含量高，脂肪含量低，还含有其他营养物质。鱼片是一种中等水分的鱼类产品，是许多人最喜欢的休闲食品。本研究以黄貂鱼干为原料，先用醋(T1)和水(T2)作为预处理，再加入其他配料，对其甜味和辣味鱼片的感官特性进行了评价。来自当地社区的100名小组成员对新开发的鱼片进行了评估。结果表明，甜辣鱼干片的颜色、气味、质地和一般接受度评分在两种处理之间无显著差异(p>0.05)。然而，味觉得分显示出显著差异(p

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European Food Science and Engineering

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