The Acceptability and Costs of Hot Smoke-cured Milkfish (Chanoschanos) Using Fragrant Screw Pine (Pandanus odoratissimus) and Lemon Grass (Cymbopogon citratus) Leaves Extract as Food Additives
A taste test study on smoke-cured milkfish with food additives, fragrant screw pine and lemongrass leaves extract, to determine its acceptability (color, odor, and flavor) and the cost was conducted. The 9-point Hedonic Rating Scale was used to evaluate the product. Mean determined the acceptability of hot smoke-cured milkfish as to color, odor, flavor and general acceptability. ANOVA determined the significant differences among treatments and Least Significant Difference determined the significant difference in treatment means. A t-Test was used to evaluate the responses of both laboratory and consumer panelists on the quality attributes of the product. All tests were set at 0.01alpha. Results showed that Treatment 1 is least acceptable, Treatment 2 is very much acceptable, and Treatment 3 is extremely acceptable. The t-Test revealed that there was no significant difference in the product attributes of Treatments one (1), two (2) and three (3) as evaluated by both laboratory and consumer panelists. Treatment 3 was more viable and profitable based on simple cost and return analysis. Keywords-Food technology, fish processing, acceptability, costs, hot smoke-cured milkfish, fragrant screw pine, lemongrass leaves extract, food additives, experimental design, Philippines, Asia.