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VOL. 9, ISSUE 3 (2024)
Acceptability of mexican-style chorizo sausage using rice Eel (Monopterus albus) meat
Authors
Heidi C Revilloza, Mary Joy Libatique-Asprec, Isagani P Angeles Jr, Evelyn C Ame, Emma L Ballad
Abstract
Rice eel is regarded as nuisance and pest and
has low acceptance to consumers for household consumption due to its slimy,
fishy taste and fishy odor characteristics. Therefore, ways to add value to
rice eel, as a raw material in the production of ready-to-eat products, are of
great interest, to offer value-added products and to address sustainability.
Mexican-style chorizo (MSC) sausage using Rice eel meat was produced. The spices
which create flavorful and spicy characteristics of the MSC sausage could
remove fishy odor and taste of rice eel thus, increasing its commercial value
as a food commodity. Four formulations of Mexican-style chorizo sausage
with 100%, 75%, 50% and 25% rice eel meat were evaluated for sensory
acceptability for the attributes appearance, odor, flavor and texture by fifty
(50) semi-trained panelist using 9-point hedonic scale. Acceptability Composite
Index (ACI) was used to determine the ranking of each treatment. Results showed
that MSC sausage with 75% Rice eel meat (T2) got the highest acceptable score
in the attributes appearance and flavor while MSC sausage with 25% Rice eel
meat (T4) got the highest acceptable score in the attribute odor and MSC
sausage with 100% Rice eel meat (T1) in the attribute texture. The ACI confirms
that chorizo sausage with 75% Rice eel meat (T2) is the most acceptable
treatment among the group.
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Pages:26-30
How to cite this article:
Heidi C Revilloza, Mary Joy Libatique-Asprec, Isagani P Angeles Jr, Evelyn C Ame, Emma L Ballad "Acceptability of mexican-style chorizo sausage using rice Eel <i>(Monopterus albus)</i> meat". International Journal of Food Science and Nutrition, Vol 9, Issue 3, 2024, Pages 26-30
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