Enhancing sensory attributes of dried boneless siganids (Siganus canaliculatus) with cryoprotectant marinades: Extension program guide

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”.