Quality Evaluations of Mechanically Dehydrated Dried Boneless Siganids (Siganus Canaliculatus) Infused with Innovative Marinade Premix

Objectives: with the growing consumer concerns over food quality, safety, and nutrition, this study evaluates dried boneless siganids infused with an innovative marinade premix using a mechanical fish dryer, focusing on sensory attributes, consumer preference, chemical and microbial composition. Theoretical Framework: Hurdle Technology Theory (2020) demonstrated laboratory techniques and multiple food preservation methods of cryoprotection, dehydration, and natural antimicrobials inhibiting microbial growth on dried fish product stability. Hence, experimental and laboratory were used in enhancing dried boneless siganids infused with innovative marinade premix using mechanical fish dryer. Method: experimental research design incorporating laboratory techniques was employed to evaluate the sensory attributes of the product. Data analysis was conducted using one-way Analysis of Variance (ANOVA) to distinct formulation attributes using the IBM SPSS statistics 24.0 software (SPSS Inc., Chicago, IL, USA). Additionally, descriptive statistics were used to describe experimental and laboratory results. Results and Discussion: there is no significant difference in the sensory attributes, consumer preference and acceptability, and the chemical and microbial composition of dried boneless siganids infused with different innovative marinade premixes. Research Implications: the use of innovative marinade premix and mechanical fish dryer enhances the quality of dried boneless siganids. Originality/Value: there is significant difference between traditional and innovative drying methods of dried boneless siganids in the following activities: enhanced sensory quality of the product, Salmonella sp. was not detected, and met the microbiological requirements both Staphylococcus aureus (≤ 1,000 MPN/g) mold and yeast count (≤ 10,000 cfu/g) of the Philippine National Standard for dried siganids.