Acceptability of Bangus-Clam Sisig

Janet V. Ledesma

doi:10.36948/ijfmr.2024.v06i05.29729

Acceptability of Bangus-Clam Sisig

Author(s)	Janet V. Ledesma
Country	Philippines
Abstract	Milkfish is one of the healthy and nutritious fish available, and it is loaded with omega-3 fatty acids and protein, which are essential for the proper functioning of the body. Mud clams, on the other hand, are rich in Vitamin B12, providing iron and additional protein. Mud clams, with their potential to regulate high blood pressure and support thyroid health, are a promising addition to any diet. Their rich content of riboflavin, choline, minerals, and vitamins, coupled with their low-fat content, make them a healthy choice. This study utilized bangus flakes and clam meat in varying proportions, combined with butter, garlic, chili, onion, liver spread, soy sauce, black pepper, annatto oil, oil, and salt. The objectives of the study were to develop a bangus-mud clam sisig product, evaluate its sensory characteristics (color, odor, taste, and texture) in different formulations, and determine whether there were significant differences in the acceptability of bangus-clam sisig across treatments. Moreover, the study aimed to identify the most preferred formulation (MPF) and assess consumer preferences. The development was performed in five (5) treatments with three (3) replications. The quality of the product was determined through sensory evaluation. The bangus-clam sisig had similar color, odor, taste, texture, and acceptability, regardless of the amount of bangus flakes and mud clam meat added to the formulated product. The addition of bangus and mud clam in the development of sisig, even in varying percentages, had no significant effect on the results in terms of color, odor, taste, and texture. However, during cooking, especially when pan-frying, the skin browns and crisps up. This contributed a significant amount of brown color to the overall dish. The results show that there was no significant difference in the overall acceptability of bangus-clam sisig, regardless of the amount of bangus and clam. All treatments were acceptable. Out of the five (5) treatments, the most preferred formulation consisted of 50% bangus and 50% mud clams. The findings show that most of the faculty employee and college students at the Capiz State University-Dayao Satellite College, preferred the bangus-clam sisig.
Keywords	Bangus flakes, Seafood, Ready to eat, Processed foods
Published In	Volume 6, Issue 5, September-October 2024
Published On	2024-10-31
Cite This	Acceptability of Bangus-Clam Sisig - Janet V. Ledesma - IJFMR Volume 6, Issue 5, September-October 2024. DOI 10.36948/ijfmr.2024.v06i05.29729
DOI	https://doi.org/10.36948/ijfmr.2024.v06i05.29729
Short DOI	https://doi.org/g8p2r3

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Acceptability of Bangus-Clam Sisig

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