Product Development Technology of Flavored Smoked Fish
SALUKAG
Volume 2, Issue 1, 2023
Page 62-70
ISSN: 1665-8391
PDF
Product Development Technology of Flavored Smoked Fish
Samuel Jay-Jay A. Crisostomo
Santa Maria National High School 300077-Schools Division of Ilocos Sur
Philippines
samueljay.crisostomo@deped.gov.ph
Abstract: Food choices and preferences changes over time. This experimental study focused on the use of Allium species in the development and evaluation of flavored smoked fish based on sensory characteristics. Both consumer and producer evaluators assessed the product's appearance, color, aroma, texture, odor, and flavor. The microbial load of the products was within acceptable limits. The product received high acceptability ratings from groups of evaluators, for both inside and outside characteristics. Some specific inside characteristics received a slightly lower but still favorable rating from producers. Milkfish with Chinese chives had higher moisture content than Round scad with onions. Milkfish with onion yielded the highest net income of Php322.20 and ROI of 23.73. The finished products reached six weeks for the round scad while two weeks for the milkfish at room temperature and still safe for food consumption. Enhance flavor and preservation, incorporating different spices or herbs and ensuring proper packaging and storage conditions are suggested to maintain product quality and extend shelf life. During the rainy season, the use of an air dryer is suggested to sustain production. Additionally, further research is advised to improve product packaging and commercialization. The study proposes exploring the use of bagasse as a generation source to improve smoke curing times and conditions for smoked products. The results offer insights for improving the product and expanding its market potential by considering alternative fish types, flavor enhancement, and appropriate storage and preservation methods.
| Received: July 22, 2023 | Revised: Oct. 8, 2023 | Accepted: Nov. 26, 2023 |
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