Sensory, organoleptic, and proximate composition of smoked surgeon fish Acanthurus sp. using selected herbs as flavor enhancer
Ariel Miguel Opeña, Francis Nuestro Baleta, Jonathan Mallillin Bolaños
The study evaluated the sensory, organoleptic and proximate composition of smoked Surgeon fish Acanthurus sp. using the extracts of either calamansi leaves, lemon grass or guava leaves. Effectiveness of these herbs as off-odor and off-flavor remover and flavor enhancer were evaluated in terms of color, aroma, taste, texture and general acceptability. Panelists include ten (10) members each from the group of cook, pupils, students (high school and college) and professionals (professors and researcher). Results of the study revealed that smoked Surgeon fish treated with guava leaf extract is the most preferred and highly acceptable by the panelists. Analysis of the sensory and organoleptic evaluation also shows that smoked Surgeon fish treated with either guava leaf, lemongrass, calamansi leaf extracts is highly acceptable based on the different criteria of evaluation. Similarly, the guava leaf extract also masked the off-odor of smoked Surgeon fish. The smoked surgeon fish treated with guava leaf extract were also subject to carcass analysis. Proximate composition revealed that smoked Surgeon contains 54.77% crude protein, 0.58% crude fiber, 11.38% crude fat, 29.55% moisture and 13.07% ash.