Formulation, Analyses, and Acceptability of Dried Fish Paste with Herbs
DOI:
https://doi.org/10.54536/ajfst.v5i2.7774Keywords:
Consumer Preference, Dried Fish Paste, Lemon Grass, Oregano, Yerba BuenaAbstract
This study of dried fish paste with herbs focused on sensory qualities, general acceptability, shelf life, microbial safety, and nutritional composition. Using experimental-developmental methods and a Completely Randomized Design (CRD), three treatments were prepared: Treatment A (Yerba Buena), Treatment B (Oregano), and Treatment C (Lemongrass), each containing 150 grams of dried fish, 25 grams of the respective herb, and other consistent ingredients. Sensory qualities of the product were evaluated by 10 semi-trained panelists and 100 consumers for general acceptability using a Nine-Point Hedonic Scale to assess appearance, aroma, taste, and texture. Data were analyzed using the Statistical Package for the Social Sciences (SPSS). Results revealed that all formulations were highly appealing across all sensory qualities. Lemongrass (Treatment C) consistently received the highest overall preference, particularly in taste and aroma, described as extremely delicious and extremely pleasant. Oregano (Treatment B) was moderately preferred, while Yerba Buena (Treatment A) scored highest for smooth texture but had a slightly lower taste appeal. Statistical analysis showed no significant difference in sensory qualities among treatments; however, general acceptability differed significantly, confirming that Lemongrass was the most favored. Shelf life monitoring indicated that all treatments remained stable for 38 days at room temperature and 76 days at chilling temperature, with no mold growth, confirming product safety and stability. Microbial analysis of the dried fish paste with Lemongrass complied with food safety standards, and proximate analysis revealed substantial protein, energy, and mineral content, demonstrating its nutritional value. These findings support the commercial development of dried fish paste with herbs as an innovative, safe, nutritious, and highly marketable Filipino food product.
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