Sensory, physicochemical, microbiological properties and commercialization preference of formulated spicy salted fish Ginamos

Abstract

The purpose of this study was to reintroduce the spicy salted fish Ginamos made from anchovies (Stolephorus spp.) as a commercial product. Two formulations were prepared: F1 (one part of salt and five parts of fish) and F2 (one part of salt and four parts of fish). Panelists evaluated the sensory properties and general acceptability of the two formulations packaged as last product, after 45 days of storage. The product formulation was further analyzed for its moisture content and microbial load. The results indicated that both formulations positively impacted sensory attributes such as color, odor, texture, flavor, and overall acceptability. Additionally, all panelist agreed that both formulated spicy salted fish Ginamos products were suitable for commercialization. Moreover, the moisture content of F1 was not significantly different (P>0.05) than the moisture content in F2. However, there was a significant difference between F1 and F2 in terms of microbial load, indicating that F1 had a microbial load of 3.279 log cfu/g, as opposed to F2, which had a microbial load of 2.827 log cfu/g. Hence, it was determined that the F2 formulation of spicy salted fish Ginamos product had a lower microbial load and was safer for human consumption.