ISSN 2348-313X (Print) International Journal of Life Sciences Research ISSN 2348-3148 (online) Vol. 8, Issue 2, pp: (38-45), Month: April - June 2020, Available at: www.researchpublish.com
Sensory and Nutritional Characteristics of Thermally Processed Tilapia (Oreochromis niloticus) in Coconut (Coconuts nucifera L.) Sauce MYRNA C.BIGUEJA1, LUISA M. LANCISO2, CHRISTINE C. FORMANES3 1
Partido State Univerity, Sagñay Campus, Nato, Sagñay, Camarines Sur Philippines 2
Partido State Univerity, Goa, Camarines Sur Philippines
3
Bicol University College of Industrial Technology, Legazpi City, Philippines
1
Email: cabarles.soreda@gmail.com , 2Email: luisamlancisopnhs84@gmail.com , 3Email: biguejachristine@yahoo.com
Abstract: This study attempted to develop a food product that is readily available in the locality and thermally process the tilapia in the glass jar added with Coconut Sauce. The final product can be a good viand and an alternative for other protein rich foods, like meat and cheese. Developmental and experimental types of research was uses to produce a new product. Result of the sensory evaluation showed all the treatments were found to be acceptable in terms of their sensory attributes; however the treatments that was processed for 75 minutes at 121 °C (15 psi) was the most preferred having an average rating of 3.87. The product has cream color, distinct fish odor, spice and coconut odor, slightly salty and sour taste, with soft bones, tender flesh and neither thick nor thin consistency of sauce. The processing time affects the sensory attributes of the product. The thermally processed Tilapia in Coconut Sauce has a good taste and was acceptable to the consumer. The new product can provide energy and a good source of nutrients that are needed by the body. Furthermore, the product also had met the requirements for commercial sterility, for not having any growth of organism under various condition of the test. Hence this product can be recommended as part of the daily individual diet. Keywords: Sensory Nutritional Characteristics Locally Produced Thermally Processed Tilapia.
I. INTRODUCTION Humans have long relied on fish as source of dietary protein. With the rising cost of meat and cheese protein foods, consumers have increasingly invested in fish as source of dietary protein. In the Philippines, people obtain more than half of the animal protein in their diet from fish. The American Heart Association (AHA)[1] recommends eating fish at least twice a week because it is a good source of protein and low in saturated fat. Fishes are also high in omega-3 fatty acid, which may reduce the causes of heart disease. Furthermore, eating fresh and frozen fish are good ways to obtain omega 3s but for an easy and economical alternative, canned or bottled fish also offers the same health benefit Tilapia is a healthy food choice for consumers because it is a relatively low-fat fish that is rich in proteins and minerals. Tilapia is the second most cultivated freshwater fish worldwide, typically yielding between 30–40% fillet yield leaving 60–70% processing waste commonly referred as offal (El-Sayed A-FM., 2006 and Silva, JFX, 2014)[2,3]. This has often led to relatively low margins for tilapia fillets compared to other finfish species (El-Sayed A-FM., 2006). However, there is an opportunity for producers to further improve the nutrient value (e.g. healthy fats) of tilapia fillets and offal through manipulations of tilapia feed leading to higher value products in the market place.
Page | 38 Research Publish Journals