Sensory properties of sweet and spicy fish flakes using vinegar and water as pre-treatment

Abstract

Rays are usually caught for their high-value fins, but their flesh is also in demand in Philippine tribal areas. Compared to other commercial marine fish in the local market of Bongao, Tawi-Tawi, Philippines, stingrays are not very expensive, but they are high in protein. Fish flakes are a popular snack food made from intermediate moisture fish. This study evaluated sweet and spicy fish flakes made using dried stingray meat with the aid of white cane vinegar (T1) and water (T2) as pre-treatments. The newly developed fish flakes were evaluated by 100 panelists, particularly faculty and students. The results showed that the color, odor, texture, and general acceptability scores of sweet and spicy dried fish flakes did not differ significantly (P>0.05) between the two treatments. However, the taste scores showed a significant difference (P<0.05) in terms of sweetness. The sweetness score of sweet and spicy dried fish flakes pre-treatment with water (4.33 ± 0.09) was significantly higher than those pre-treatment with vinegar (3.99 ± 0.09). Moreover, the sensory quality scores suggest that either of the two treatments can be used to formulate this new fishery product. However, this new product requires further analysis, especially on shelf life, proximate and microbial analyses.