SENSORIAL EVALUATION OF DIFFERENT TYPES OF LEAF-WRAPPEDSILVER POMFRET: A STUDY OF GUJARAT’S TRIBAL COMMUNITIES

This study examined how plant leaf wraps affect steamed fish's sensory qualities, customer preferences, and acceptance.Leaf-wrapped samples were rated on appearance, texture, saltiness, juiciness, and flavour using a hedonic scale.Leaf wrapping considerably affected sensory qualities, with Musa paradisiaca, Curcuma longa, and Tectona grandis being the most preferred materials because they improved fish look, moisture retention, and flavour.M. paradisiaca preserved juiciness, while C. longa and T. grandis added colour and aroma.P. betel was least liked due of its bitter phenolic taste.Flavour, saltiness, and juiciness determined consumer preference, according to MCA.This study shows that plant leaves can be used as biodegradable food wrappers with sensory and environmental benefits.The findings on consumer perceptions of leaf-wrapped fish may affect food sector marketing and product development.Future research should examine fish-leaf constituent, biochemical interactions and their antibacterial effects on food preservation and safety.