Sensory Evaluation of Vacuum-packed Rice eel (Monopterus albus) Fillet Marinade


Authors : Evelyn S. Talla; Marites R. Castro; Mary Joy L. Asprec; Isagani P. Angeles; Evelyn C. Ame; Emma L. Ballad

Volume/Issue : Volume 10 - 2025, Issue 1 - January

Google Scholar : https://tinyurl.com/yck6hh2w

Scribd : https://tinyurl.com/mreumkmn

DOI : https://doi.org/10.5281/zenodo.14724967

Abstract : This study focused on the formulation of a good marinate substitute for vacuum-packed fillets. Treatment marinates are vinegar (T1), lemon juice (T2), calamansi juice (T3), and sweet orange juice (T4), with the same amount of salt, garlic powder, white pepper, and chili powder. Acceptability was determined by its sensory attributes such as taste, odor, color, texture, and Acceptability Composite Index. Results revealed that T 2 (rice eel fillet marinated with 75 ml lemon juice is the most acceptable treatment among the four treatments. In the sensory acceptability, there are no significant differences in the product's hedonic odor, taste, and texture among the four treatments. However, there is a significant difference in the hedonic color of the product among the 4 treatments. Different marinades can be developed for rice eel to improve its taste and acceptability in terms of color, aroma, and texture.

Keywords : Rice eel fillet, Marinades, Sensory Evaluation.

References :

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This study focused on the formulation of a good marinate substitute for vacuum-packed fillets. Treatment marinates are vinegar (T1), lemon juice (T2), calamansi juice (T3), and sweet orange juice (T4), with the same amount of salt, garlic powder, white pepper, and chili powder. Acceptability was determined by its sensory attributes such as taste, odor, color, texture, and Acceptability Composite Index. Results revealed that T 2 (rice eel fillet marinated with 75 ml lemon juice is the most acceptable treatment among the four treatments. In the sensory acceptability, there are no significant differences in the product's hedonic odor, taste, and texture among the four treatments. However, there is a significant difference in the hedonic color of the product among the 4 treatments. Different marinades can be developed for rice eel to improve its taste and acceptability in terms of color, aroma, and texture.

Keywords : Rice eel fillet, Marinades, Sensory Evaluation.

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