Bottled Milkfish (Chanos chanos) Enhanced with Different Seaweed Species

Abstract

The study was conducted at Ilocos Sur Polytechnic State College to determine the acceptability of bottled milkfish (Chanos chanos) enhanced with different seaweed species. This is an experimental research utilizing different treatments, namely To (control), T1 (1 tsp. pulverized Hydroclathrus clatrathus + basic ingredients), T2 (1 tsp. pulverized Euchema + basic ingredients, T3(1 tsp. pulverized Gracilaria + basic ingredients), T3 (1 tsp. pulverized Sargassum + basic ingredients). The sample products were assessed by 20 evaluators. Findings showed that T1 is the best among all the treatments in terms of appearance, aroma, texture, color and taste. Microbial load analysis of the products harbor below tolerable limit indicating that the products are safe for human consumption. Analysis of Variance showed that there is a significant difference among the treatments in terms of aroma, texture and taste. Proximate analysis also showed that the product contains 1.26 percent ash, 50.42 percent crude fat, 9.06 percent crude protein and 38.44 percent moisture content. Addition of powdered Hydroclathrus clathratus in the bottled milkfish in oil enhanced the sensory qualities of the formulated product. It is safe for human consumption. Bottled milkfish containing 50 percent beef and 50 percent sea cucumber added to the basic recipe have an ash content of (1.26 percent), crude fat (50.42 percent) crude protein (9.06 percent)and 38.44 percent moisture. The presence of seaweeds in the recipe is comparable in terms of return on investment. Bottled milkfish in oil enhanced with Hydroclathrus clathratus is recommended for commercialization. Researchers may further test the nutrient analysis particularly on the iodine content. Inviting more customers to buy the products, proper labelling and a training program are highly recommended.