Acceptability of selected herbs as off-odor remover and flavor enhancer for dried parrot fish Scarus rivulatus
Reymar Oliva Gonzales, Francis Nuestro Baleta, Jonathan Mallillin Bolaños
Acceptability of calamansi leaves, guava leaves and lemon grass aqueous extracts as off-odor and off-flavor remover and flavor enhancer to dried Parrot fish Scarus rivulatus were evaluated in terms of color, aroma, taste and texture and general acceptability. Students (high school and college) professionals (professors and researcher) pupils and cook served as panelists for the sensory and organoleptic evaluation. Dried parrot fish treated with guava leaf extract is the most preferred and highly acceptable by the panelists. Analysis of the sensory and organoleptic evaluation also show that dried parrot fish treated with either guava leaf, lemon grass and calamansi leaf extract is highly acceptable based on the different criteria of evaluation. Similarly, the guava leaf extract also masked the off-odor of dried Parrot fish. Proximate composition analysis of dried parrot fish treated with herbs revealed 80.2% crude protein, 0.065% crude fiber, 037% crude fat, 19.83% moisture and 10.15% ash.