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 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

Development and Quality Characteristics of Elderly-Friendly Pulpo a La Gallega Prepared Using Texture-Modified Octopus (Octopus vulgaris) Arms

“…Different from other studies, vinegar immersion treatment was performed before the sous vide softening treatment for octopus arms to prepare the octopus pulpo a La Gallega prototype (OPLGP). In general, vinegar contains organic acids, amino acids, and alcohols and is used for odor removal, tissue softening, flavor enhancement, and antibacterial activity during the processing of various foods [ 63 , 64 , 65 ]. The water content of the OPLGP prepared using the raw octopus arm (82.0 g/100 g) was greater than that of OPLGP prepared with octopus subjected to the optimal sous vide softening treatment temperature, treatment time, and vinegar immersion concentration (69.6 g/100 g), but the difference was not statistically significant ( Table 7 ), presumably because the sous vide softening process inhibits water loss from the octopus arm muscles [ 10 , 66 ].…”

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

“…It is evident from this study that both F1 and F2 formulations positively affect the panelist on the sensory attributes, including color, texture, odor, and flavor, as well as the overall acceptability of spicy salted fish Ginamos. Many researchers investigated the sensory properties of different formulated fishery products (Ainul et al, 2020;Anandito et al, 2021;Ajik-Cerbas et al, 2022;Amlani et al, 2022;Palma et al, 2023). The formulated fishery products of sweet-spicy fish flakes based on stingray Dasyatis khulii were positively impacted by consumers in terms of their sensory attributes (Palma et al, 2023).…”

“…Many researchers investigated the sensory properties of different formulated fishery products (Ainul et al, 2020;Anandito et al, 2021;Ajik-Cerbas et al, 2022;Amlani et al, 2022;Palma et al, 2023). The formulated fishery products of sweet-spicy fish flakes based on stingray Dasyatis khulii were positively impacted by consumers in terms of their sensory attributes (Palma et al, 2023). In echinoderms, an evaluation of the sensory characteristics of dried and rehydrated sea urchin Tripneustes gratilla roe revealed good sensory attributes (Amlani et al, 2022).…”