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VOL. 10, ISSUE 2 (2025)
Sensory characteristics, nutrient content, and microbial load of Tocino-flavored rice eel (Monopterus albus) flavored with different fruit extracts
Authors
Halem Karenez Y Ladipe, Isagani P Angeles Jr, Arjay B Pataueg, Marites R Castro, Mary Joy L Asprec
Abstract
This study aimed to develop and assess the
acceptability, nutrient content, and microbial load levels of tocinoflavored
fish enhanced with different fruit extracts. Four experimental tocino-flavored
fish were formulated to contain O. niloticus + 0%fruit extract (C0),
M. albus + 2.34% Philippine lime (T1), M. albus +
2.34% Lemon (T2), and M. albus + 2.34% Orange (T3).
Sensory attributes such as appearance, texture, color, aroma, taste, and
acceptability of the formulated product were evaluated using the acceptability
composite index (ACI) and a 9-point hedonic scale. Proximate composition,
nutrient content, and microbial load were also analyzed. For sensory
attributes, results show that all treatments were perceived as “liked very
much”. Nutrient analysis revealed that T3 contained the highest
amount of protein (30%) and energy (160kcal), followed by T2 (29%
protein, 130kcal), T1 (28% protein, 106kcal), and C0 (26%
protein, 152kcal), respectively. All treatment groups showed acceptable limits
of microbial levels (<106 cfu/g) until 32 days of storage.
Generally, this study underscores the potential of tocinoflavored M. albus enhanced
with different fruit extracts as an adequate and nutritious source of
protein-rich food.
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Pages:41-45
How to cite this article:
Halem Karenez Y Ladipe, Isagani P Angeles Jr, Arjay B Pataueg, Marites R Castro, Mary Joy L Asprec "Sensory characteristics, nutrient content, and microbial load of Tocino-flavored rice eel (<i>Monopterus albus</i>) flavored with different fruit extracts". International Journal of Food Science and Nutrition, Vol 10, Issue 2, 2025, Pages 41-45
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