Product Development of Bangus (Chanos chanos) Enriched with Guso (Eucheuma sp.) Chorizo

Abstract

The research aimed to assess how varying percentages of seaweed gel affect the sensory attributes of Milkfish Sausage. Treatments included a control (Treatment 1) and four experimental groups with different seaweed gel percentages (Treatment 2: 2%, Treatment 3: 4%, Treatment 4: 6%, Treatment 5: 8%). Completely Randomized Design (CRD) was employed, with ANOVA utilized for data analysis. Thirty untrained participants from SPAMAST, comprising faculty, staff, and students, were randomly chosen for sensory evaluation, irrespective of gender or age. Evaluation criteria encompassed color, aroma, taste, texture, and overall acceptability using descriptive and hedonic scales. While no significant variations were observed in aroma, taste, or texture, color and overall acceptability showed notable differences. Regarding microbial analysis post-storage for three days, Treatment 2 and Treatment 5 exhibited significant differences. Additionally, three treatments underwent proximate analysis, focusing on potassium, crude protein, moisture, ash, crude fat, magnesium, zinc, and iron. Magnesium levels increased with higher seaweed gel proportions, while moisture content decreased. Other components displayed varying trends. The study suggests further investigations into cooking loss, physico-chemical parameters, moisture content, and shelf-life of seaweed-enriched Milkfish Sausage to comprehensively understand its properties and potential applications.