A Comparative Study Of Kroepeck Products Using Fish, Squid and Spider Conch (Lambislambis)1
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- Kroepeck, Squid Kroepeck, Spider Conch Kroepeck, Fish Kroepeck
- Pagatpatan, Andres C.; Morante, Tirso A.; Lagramada, Cecilia G.; Lacaba, Teresita Villa G.
- The evaluation of the quality characteristics of kroepeck preparations (Fish, Squid and Spider Conch Kroepecks) in terms of color, aroma, flavor, texture and crispness through the use of organoleptic test was the focus of this study, which was conducted in order to determine the acceptability and quality attributes of Kroepeck samples at ESSU-Guiuan Campus. The product testing was done by 15 Food Technology Instructors and other food experts of this campus, who evaluated the quality characteristics of the samples; whereas one hundred ten (110) respondents evaluated the acceptability of different Kroepecks made from different fishery products. The Hedonic Rating Scale was used by the respondents to determine their preferences. Results of the study revealed that: in terms of the quality characteristics of the three Kreopeck preparations, Product 3 got the highest mean value of 7.81 which is interpreted as “like very much”, followed by Product 2 with a mean value of 7.27 interpreted as “like moderately” and Product 1 got the lowest mean score of 6.91 which is also interpreted as “like moderately”. Recommendations of the study are: 1. further study on the shelf life as well as on the packaging of the Kroepeck products for commercialization purposes; 2. mass production of the Kroepeck, however, refinement on some of the quality attributes of the product may be considered; 3. the same Kroepeck products used in the evaluation should be submitted for food content analysis; and 4. the research product may be considered in the selection of food items produced in Guiuan in line with the one-town-one-product program of the government.
Full text: IJRAS_521_FINAL.pdf