Utilization and acceptability of Chitala ornata Gray 1831 (clown knife fish) in making fish sauce /
Eva May T. Desalisa, Amir S. Lustado, Jacqueline S. Sistoso
- December 2016
- viii, 58 leaves : illustrations ; 28.5 cm
Descriptive Research Methodology
Thesis
This study aimed to determine the utilization of clown knife fish in making fish sauce and its acceptability in terms of appearance, aroma and palatability. The coomb's model approach was used as guide in the conduct of the study. The input includes the recipe formulation of fish sauce materials, tools and equipment needed and hedonic scale. In terms of process, it includes the experimental procedures, statistical treatment and interpretation of data. Determine the acceptability of fish sauce made-out of clown knife fish was the output of the study. The experimental study utilized the perception of the panelists to determine the acceptability of fish sauce made-out of clown knife fish and commercial fish sauce in terms of appearance, aroma and palatability. The result using z-test revealed that there is no significant difference in terms of appearance, aroma and palatability on the perception of the respondents on the acceptability of fish sauce made-out of clown knife fish and commercial fish sauce. The respondents noted that the overall characteristics of the fish sauce was like very much. This means that the overall properties of the experimental fish sauce is comparable to the commercial fish sauce.
Desalisa, E. T., Lustado, A. S. and Sistoso, J. S. (2016). Utilization and acceptability of Chitala ornata Gray 1831 (clown knife fish) in making fish sauce. Cardona: University of Rizal System.