Home⇛Isabela State University Linker The Journal of Emerging Research in Agriculture, Fisheries and Forestry⇛vol. 4 no. 2 (2024)

Microbiological, Nutrient Analysis, and Sensory Acceptability of Bottled Rice Eel (Monopterus Albus) in Spanish Oil Style with Different Fruit Flavorings

Mary Joy S. San Antonio | Mary Joy L. Asprec | Isagani P. Angeles Jr. | Marites R. Castro

Discipline: food sciences

 

Abstract:

This study was conducted to determine the acceptability of bottled rice eel flavored with different fruit extracts (guava, calamansi, camias, and tamarind) in Spanish oil style. The five treatments in this study were the inclusion of fruit flavorings and the non-inclusion of fruit flavoring was served as an experimental treatment. The microbial analysis, nutrient analysis, and sensory acceptability were determined using Total Plate Count (TPC), proximate analysis, and Hedonic scale. Moreover, overall acceptability was ranked using the Acceptability Composite Index (ACI). The population of TPC recorded varied from 103 to 106 samples. All treatments showed that there was no development of bacteria on day 1; however, all treatments from day 8 to day 32 had an increasing number of TPC from which day 16 recorded the lowest TPC, while day 32 gained the highest TPC. The result of ACI confirmed that Treatment 5 (with tamarind flavor) is the most acceptable treatment for the product of the other four treatments. In terms of the Return on Investment (ROI), T2 and T4 reflected the highest percentage and T1 attained the lowest. On the other hand, T3 and T5 obtained 45%, respectively.



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