Characteristics and Consumer Preferences of Natural Flavouring Derived from Smoked Lizardfish (<i>Saurida tumbiil</i>)

Abstract Lizardfish ( Saurida tumbiil ) is a valuable resource due to its high protein content and can be transformed into smoked fish. The smoking process imparts unique flavour that enhances consumer appeal. This study evaluates the addition of smoked lizardfish affects product characteristics and consumer preferences, aiming to identify the optimal flavour formulation. Various concentrations of smoked lizardfish powder were tested (0%, 40%, 50%, 60%, and 70%). The best treatment was 70% lizardfish powder. It had a moisture content 6.97%±0.64, protein 36.00%±0.48, fat 2.09%±0.02, ash 38.78%±1.97, and carbohydrate 14.48±2.15. The highest levels of essential amino acids included arginine 22306.1 mg/kg, non-essential amino acid was glutamic acid 51258.10 mg/kg, and nervonic fatty acid 0.0834%. A hedonic test indicated that panellists preferred the product, scoring colour 3.83±0.53, aroma 4.30±0.70, taste 4.53±0.63, texture 3.70±0.60 and overall appearance 4.40±0.67. The innovation successfully created a distinct smoked lizardfish flavour variant with optimal characteristics and sensory appeal.