Enhancing sensory attributes of dried boneless siganids (Siganus canaliculatus) with cryoprotectant marinades: Extension program guide
Article Main
Abstract
Drying is one of the important methods of preserving fish throughout the world. The study aimed to explore the sensory attributes of dried boneless siganids treated with cryoprotectant marinades developed across these formulations. This experimental study employed three distinct formulations, varying in the quantities of Carabao milk (CM), Carrageenan powder (CP), Calamansi extract, Salt, and Coconut water treatments. It sought to assess the general acceptability of these mixtures concerning color, flavor, odor, and texture, identify the most preferred formulation (F1, F2, and F3) based on a panel of tasters, and examine potential significant differences among the product attributes. Data analysis involved computing weighted means and conducting One-way analysis of variance (ANOVA). The findings indicated that F1, comprising 50g CM, 2.5g CP, 5g Calamansi extract, 10g salt, and 500g coconut water, was the most favored in terms of color, flavor, odor, and texture, with overall means of 3.94, 3.90, 4.18, and 3.98, respectively. Furthermore, the results revealed an insignificant relationship between the computed F values and the tabulated F value, leading to the rejection of the null hypothesis. The sensory acceptability rating of the most preferred formulation was deemed "acceptable" with a mean of 4.0. Based on these findings, 50g CM and 2.5g CP were adopted as guidelines for the Extension program “Mugna Kaluwasan”.
Article Details
Article Details
Keywords
Acceptability test, Cryoprotectant development, Innovative-guide, Sensory analysis
References
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Hoque, M. S., Tamanna, F., Hasan, M. M., Al Banna, M. H., Mondal, P., Prodhan, M. D. H. & van Brakel, M. L. (2022). Probabilistic public health risks associated with pesticides and heavy metal exposure through consumption of common dried fish in coastal regions of Bangladesh. Environmental Science and Pollution Research, 1-16. https://doi.org/10.1007/s11356-021-17127-9
Hotchkiss, S., Brooks, M., Campbell, R., Philp, K. & Trius, A. (2016). The use of carrageenan in food. Carrageenans: sources and extraction methods, molecular structure, bioactive properties and health effects, 229-243.
Jayakody, M. M., Vanniarachchy, M. P. G., & Wijesekara, I. (2022). Seaweed derived alginate, agar, and carrageenan based edible coatings and films for the food industry: A review. Journal of Food Measurement and Characterization, 16(2), 1195-1227. https://doi.org/10.1007/s11694-021-01277-y
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Likert, R. (1932). A technique for the measurement of attitudes. Archives of Psychology. New York. P. 5-55. psycnet.apa.org
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Marín-Peñalver, D., Alemán, A., Montero, M. P., & Gómez-Guillén, M. C. (2021). Entrapment of natural compounds in spray-dried and heat-dried iota-carrageenan matrices as functional ingredients in surimi gels. Food & Function, 12(5), 2137-2147. https://doi.org/10.1039/D0FO02922J
Mat, K., Abdul Kari, Z., Rusli, N. D., Che Harun, H., Wei, L. S., Rahman, M. M., ... & Goh, K. W. (2022). Coconut palm: food, feed, and nutraceutical properties. Animals, 12(16), 2107. https://doi.org/10.3390/ani12162107
Naik, M., CK, S., Rawson, A. & N, V. (2022). Tender coconut water: A review on recent advances in processing and preservation. Food Reviews International, 38(6), 1215-1236. https://doi.org/10.1080/87559129.2020.1785489
Onyango, R. D. (2021). Gender Influence on Climate Change Adaptation by the Fisher Community in Mbita Sub-county, Homa Bay County, Kenya (Doctoral dissertation, University of Nairobi). http://erepository.uonbi.ac.ke/handle/11295/155775
Patil, U., Nikoo, M., Zhang, B. & Benjakul, S. (2022). Freeze-dried tuna pepsin powder stabilized by some cryoprotectants: In vitro simulated gastric digestion toward different proteins and its storage stability. Foods, 11(15), 2292. https://doi.org/10.3390/foods11152292
Pradhan, N., Shrestha, M. K., Rai, S., Jha, D. K. & SAH, S. K. (2020). Evaluation of Different Drying Methods on Shelf-life Quality of Mrigal Cirrhinus mrigala (Hamilton, 1822). Asian Fisheries Science, 33(1). 10.33997/j.afs.2020.33.1.004
Rethinam, P. & Krishnakumar, V. (2022). Value addition in coconut water. In Coconut Water: A Promising Natural Health Drink-Distribution, Processing and Nutritional Benefits (pp. 287-384). Cham: Springer International Publishing. DOI: 10.48130/bpr-0024-0009
Retiaty, F. & Nurjanah, N. (2023, December). Iodine content and acceptability of seaweed flour from various types of seaweed, drying methods, and types of fishy odor removal. In IOP Conference Series: Earth and Environmental Science (Vol. 1273, No. 1, p. 012021). IOP Publishing. DOI 10.1088/1755-1315/1273/1/012021
Rifna, E. J., Dwivedi, M., & Chauhan, O. P. (2022). Role of water activity in food preservation. In Advances in food chemistry: Food components, processing and preservation (pp. 39-64). Singapore: Springer Nature Singapore. ISBN : 978-981-19-4795-7
Sharif, M. K., Butt, M. S., Sharif, H. R., & Nasir, M. (2017). Sensory evaluation and consumer acceptability. Handbook of food science and technology, 10, 361-386.
Siddhnath, Ranjan, A., Mohanty, B. P., Saklani, P., Dora, K. C., & Chowdhury, S. (2022). Dry fish and its contribution towards food and nutritional security. Food Reviews International, 38(4), 508-536 https://doi.org/10.1080/87559129.2020.1737708
Sobri, A. M., Seow, L. J., Issara, U., Ab Rahman, N. A., Huda, N., & Seow, E. K. (2023). Effect of sodium alginate on the physicochemical and sensory properties of vegan surimi. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 142-153. https://doi.org/10.20956/canrea.v6i2.1034
Svanberg, I. & Locker, A. (2020). Ethnoichthyology of freshwater fish in Europe: a review of vanishing traditional fisheries and their cultural significance in changing landscapes from the later medieval period with a focus on northern Europe. Journal of Ethnobiology and Ethnomedicine, 16, 1-29. https://doi.org/10.1186/s13002-020-00410-3
Terana, C. C. (2023). Acceptability of coconut (Cocos nucifera) apple tart filling recipe: Techno guide for Extension program. Journal of Applied and Natural Science, 15(2), 542-548. https://doi.org/10.31018/jans.v15i2.4451
Tian, J., Walayat, N., Ding, Y., & Liu, J. (2022). The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations. Comprehensive Reviews in Food Science and Food Safety, 21(1), 321-339. https://doi.org/10.1111/1541-4337.12865
Udo, T., Mummaleti, G., Mohan, A., Singh, R. K. & Kong, F. (2023). Current and emerging applications of carrageenan in the food industry. Food Research International, 113369. https://doi.org/10.1016/j.foodres.2023.113369
Walayat, N., Xiong, Z., Xiong, H., Moreno, H. M., Niaz, N., Ahmad, M. N., ... & Wang, P. K. (2020). Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage. International Journal of Biological Macromolecules, 158, 865-874. https://doi.org/10.1016/j.ijbiomac.2020.04.093
Warner, R. M., Ampo, E., Nelson, D., Benson, J. D., Eroglu, A. & Higgins, A. Z. (2021). Rapid quantification of multi-cryoprotectant toxicity using an automated liquid handling method. Cryobiology, 98, 219-232. https://doi.org/10.1016/j.cryobiol.2020.10.017
Wolkers, W. F. & Oldenhof, H. (2021). Principles underlying cryopreservation and freeze-drying of cells and tissues. Cryopreservation and freeze-drying protocols, 3-25.
Yoha, K. S., Moses, J. A. & Anandharamakrishnan, C. (2024). Novel Drying Techniques. In Emerging Technologies for the Food Industry (pp. 223-260). Apple Academic Press.
Zhang, Y., Colli, L. & Barker, J. S. F. (2020). Asian water buffalo: domestication, history and genetics. Animal genetics, 51(2), 177-191. https://doi.org/10.1111/age.12911
Zhang, Y., Dong, Y., & Dai, Z. (2021). Antioxidant and cryoprotective effects of bone hydrolysates from bighead carp (Aristichthys nobilis) in freeze-thawed fish fillets. Foods, 10(6), 1409. https://doi.org/10.3390/foods10061 409
Anukiruthika, T., Moses, J. A. & Anandharamakrishnan, C. (2021). Electrohydrodynamic drying of foods: Principle, applications, and prospects. Journal of Food Engineering, 295, 110449. https://doi.org/10.1016/j.jfoodeng.2020.110 449
Bindu, J. (2023). Fish Processing Methods: Orientation. ICAR-CIFT.
Cao, C., Xiao, Z., Ge, C. & Wu, Y. (2022). Animal by-products collagen and derived peptide, as important components of innovative sustainable food systems—A comprehensive review. Critical Reviews in Food Science and Nutrition, 62(31), 8703-8727. https://doi.org/10.1080/104 08398.2021.1931807
Chang, T. & Zhao, G. (2021). Ice inhibition for cryopreservation: materials, strategies, and challenges. Advanced Science, 8(6), 2002425. https://doi.org/10.1002/advs.202002425
Duarte, A. M., Silva, F., Pinto, F. R., Barroso, S. & Gil, M. M. (2020). Quality assessment of chilled and frozen fish—mini review. Foods, 9(12), 1739. https://doi.org/10.3390/foods9121739
Fahy, G. M., & Wowk, B. (2021). Principles of ice-free cryopreservation by vitrification. Cryopreservation and freeze-drying protocols, 27-97. https://doi.org/10.1007/978-1-0716-0783-1_2
Fayter, A. E. (2020). Understanding natural and synthetic ice-active materials to aid in the development of new cryoprotective formulations (Doctoral dissertation, University of Warwick). http://webcat.warwick.ac.uk/record=b351935 6~S15
Gabriel, A. A. & Alano-Budiao, A. S. (2015). Microbial, physicochemical, and sensory quality evaluations of salted herring (Sardinella fimbriata) subjected to different drying processes. Food Science and Technology Research, 21(2), 213-221. https://doi.org/10.3136/fstr.21.213
Gallo, M., Ferrara, L., Calogero, A., Montesano, D. & Naviglio, D. (2020). Relationships between food and diseases: What to know to ensure food safety. Food Research International, 137, 109414. https://doi.org/10.1016/j.foodres.2020.109414
Garg, S., Rafiq, S. M., Balaji, G., Mundhada, S., Rafiq, S. I. & Sharma, N. (2022). Food Spoilage and Safety. In Shelf Life and Food Safety (pp. 1-18). CRC Press.
Gazsi, G., Ivánovics, B., Izabella, R. B., Szabó, T., Daniel, Z., Kucska, B., ... & Müller, T. (2021). Artificial sperm insemination in externally fertilised fish as a novel tool for ex situ and in situ conservation of valuable populations. Endangered Species Research, 45, 169-179. DOI: https://doi.org/10.3354/esr01124
Hoque, M. S., Tamanna, F., Hasan, M. M., Al Banna, M. H., Mondal, P., Prodhan, M. D. H. & van Brakel, M. L. (2022). Probabilistic public health risks associated with pesticides and heavy metal exposure through consumption of common dried fish in coastal regions of Bangladesh. Environmental Science and Pollution Research, 1-16. https://doi.org/10.1007/s11356-021-17127-9
Hotchkiss, S., Brooks, M., Campbell, R., Philp, K. & Trius, A. (2016). The use of carrageenan in food. Carrageenans: sources and extraction methods, molecular structure, bioactive properties and health effects, 229-243.
Jayakody, M. M., Vanniarachchy, M. P. G., & Wijesekara, I. (2022). Seaweed derived alginate, agar, and carrageenan based edible coatings and films for the food industry: A review. Journal of Food Measurement and Characterization, 16(2), 1195-1227. https://doi.org/10.1007/s11694-021-01277-y
Kolanus, J. P. M. (2020, February). Functional properties and chemical composition of dried surimi mackerel (Scomberomorus Sp) with different cryoprotectants and drying methods. In Journal of Physics: Conference Series (Vol. 1463, No. 1, p. 012022). IOP Publishing. DOI 10.1088/1742-6596/1463/1/012022
Laureati, M., Sandvik, P., Almli, V. L., Sandell, M., Zeinstra, G. G., Methven, L. & Proserpio, C. (2020). Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ). Food Quality and Preference, 80, 103828. https://doi.org/10.1016/j.foodqual.2019.103828
Likert, R. (1932). A technique for the measurement of attitudes. Archives of Psychology. New York. P. 5-55. psycnet.apa.org
Liu, Z., Yang, W., Wei, H., Deng, S., Yu, X. & Huang, T. (2023). The mechanisms and applications of cryoprotectants in aquatic products: An overview. Food chemistry, 408, 135202. https://doi.org/10.1016/j.foodchem.2022.13 5202
Marín-Peñalver, D., Alemán, A., Montero, M. P., & Gómez-Guillén, M. C. (2021). Entrapment of natural compounds in spray-dried and heat-dried iota-carrageenan matrices as functional ingredients in surimi gels. Food & Function, 12(5), 2137-2147. https://doi.org/10.1039/D0FO02922J
Mat, K., Abdul Kari, Z., Rusli, N. D., Che Harun, H., Wei, L. S., Rahman, M. M., ... & Goh, K. W. (2022). Coconut palm: food, feed, and nutraceutical properties. Animals, 12(16), 2107. https://doi.org/10.3390/ani12162107
Naik, M., CK, S., Rawson, A. & N, V. (2022). Tender coconut water: A review on recent advances in processing and preservation. Food Reviews International, 38(6), 1215-1236. https://doi.org/10.1080/87559129.2020.1785489
Onyango, R. D. (2021). Gender Influence on Climate Change Adaptation by the Fisher Community in Mbita Sub-county, Homa Bay County, Kenya (Doctoral dissertation, University of Nairobi). http://erepository.uonbi.ac.ke/handle/11295/155775
Patil, U., Nikoo, M., Zhang, B. & Benjakul, S. (2022). Freeze-dried tuna pepsin powder stabilized by some cryoprotectants: In vitro simulated gastric digestion toward different proteins and its storage stability. Foods, 11(15), 2292. https://doi.org/10.3390/foods11152292
Pradhan, N., Shrestha, M. K., Rai, S., Jha, D. K. & SAH, S. K. (2020). Evaluation of Different Drying Methods on Shelf-life Quality of Mrigal Cirrhinus mrigala (Hamilton, 1822). Asian Fisheries Science, 33(1). 10.33997/j.afs.2020.33.1.004
Rethinam, P. & Krishnakumar, V. (2022). Value addition in coconut water. In Coconut Water: A Promising Natural Health Drink-Distribution, Processing and Nutritional Benefits (pp. 287-384). Cham: Springer International Publishing. DOI: 10.48130/bpr-0024-0009
Retiaty, F. & Nurjanah, N. (2023, December). Iodine content and acceptability of seaweed flour from various types of seaweed, drying methods, and types of fishy odor removal. In IOP Conference Series: Earth and Environmental Science (Vol. 1273, No. 1, p. 012021). IOP Publishing. DOI 10.1088/1755-1315/1273/1/012021
Rifna, E. J., Dwivedi, M., & Chauhan, O. P. (2022). Role of water activity in food preservation. In Advances in food chemistry: Food components, processing and preservation (pp. 39-64). Singapore: Springer Nature Singapore. ISBN : 978-981-19-4795-7
Sharif, M. K., Butt, M. S., Sharif, H. R., & Nasir, M. (2017). Sensory evaluation and consumer acceptability. Handbook of food science and technology, 10, 361-386.
Siddhnath, Ranjan, A., Mohanty, B. P., Saklani, P., Dora, K. C., & Chowdhury, S. (2022). Dry fish and its contribution towards food and nutritional security. Food Reviews International, 38(4), 508-536 https://doi.org/10.1080/87559129.2020.1737708
Sobri, A. M., Seow, L. J., Issara, U., Ab Rahman, N. A., Huda, N., & Seow, E. K. (2023). Effect of sodium alginate on the physicochemical and sensory properties of vegan surimi. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 142-153. https://doi.org/10.20956/canrea.v6i2.1034
Svanberg, I. & Locker, A. (2020). Ethnoichthyology of freshwater fish in Europe: a review of vanishing traditional fisheries and their cultural significance in changing landscapes from the later medieval period with a focus on northern Europe. Journal of Ethnobiology and Ethnomedicine, 16, 1-29. https://doi.org/10.1186/s13002-020-00410-3
Terana, C. C. (2023). Acceptability of coconut (Cocos nucifera) apple tart filling recipe: Techno guide for Extension program. Journal of Applied and Natural Science, 15(2), 542-548. https://doi.org/10.31018/jans.v15i2.4451
Tian, J., Walayat, N., Ding, Y., & Liu, J. (2022). The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations. Comprehensive Reviews in Food Science and Food Safety, 21(1), 321-339. https://doi.org/10.1111/1541-4337.12865
Udo, T., Mummaleti, G., Mohan, A., Singh, R. K. & Kong, F. (2023). Current and emerging applications of carrageenan in the food industry. Food Research International, 113369. https://doi.org/10.1016/j.foodres.2023.113369
Walayat, N., Xiong, Z., Xiong, H., Moreno, H. M., Niaz, N., Ahmad, M. N., ... & Wang, P. K. (2020). Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage. International Journal of Biological Macromolecules, 158, 865-874. https://doi.org/10.1016/j.ijbiomac.2020.04.093
Warner, R. M., Ampo, E., Nelson, D., Benson, J. D., Eroglu, A. & Higgins, A. Z. (2021). Rapid quantification of multi-cryoprotectant toxicity using an automated liquid handling method. Cryobiology, 98, 219-232. https://doi.org/10.1016/j.cryobiol.2020.10.017
Wolkers, W. F. & Oldenhof, H. (2021). Principles underlying cryopreservation and freeze-drying of cells and tissues. Cryopreservation and freeze-drying protocols, 3-25.
Yoha, K. S., Moses, J. A. & Anandharamakrishnan, C. (2024). Novel Drying Techniques. In Emerging Technologies for the Food Industry (pp. 223-260). Apple Academic Press.
Zhang, Y., Colli, L. & Barker, J. S. F. (2020). Asian water buffalo: domestication, history and genetics. Animal genetics, 51(2), 177-191. https://doi.org/10.1111/age.12911
Zhang, Y., Dong, Y., & Dai, Z. (2021). Antioxidant and cryoprotective effects of bone hydrolysates from bighead carp (Aristichthys nobilis) in freeze-thawed fish fillets. Foods, 10(6), 1409. https://doi.org/10.3390/foods10061 409
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Enhancing sensory attributes of dried boneless siganids (Siganus canaliculatus) with cryoprotectant marinades: Extension program guide. (2024). Journal of Applied and Natural Science, 16(3), 928-937. https://doi.org/10.31018/jans.v16i3.5648
