Feasibility Study On Smoked Fish Essay

ACCEPTABILITY OF THE ADOBO FLAVORED SMOKED FISH

IN SAN JOSE, OCCIDENTAL MINDORO

Mary Yole Apple Declaro-Ruedas

Science Research Specialist I

Occidental Mindoro State College

San Jose, Occidental Mindoro [e-mail] Cristeta E. Villanada

Assistant Professor III

Occidental Mindoro State College

San Jose, Occidental Mindoro

ABSTRACT

The study determined the profile the respondents, acceptability level of the adobo flavored smoked fish, and tested the significant relationship of the respondents’ characteristics and their acceptability of the adobo flavored smoked fish.

This descriptive study used the One- way ANOVA to determine the level of acceptability of adobo flavored smoked fish and the Pearson Product Moment Correlation

OBJECTIVES

This study was conducted to:

1. Determine the profile of the respondents on the acceptability of adobo flavored smoked fish in terms of age, sex, educational attainment, religion, and ethnic origin.

2. Determine the respondents’ acceptability level of the adobo flavored smoked fish in terms of color, taste, texture, and aroma.

3. Test the significant relationship of the profile of the respondents and their acceptability of the adobo flavored smoked fish.

THEORETICAL FRAMEWORK The process by which man accepts or rejects food is of a multi-dimensional nature. It involves the food choice theory where in consumers perception (perceived importance of the nutrient, perception of disease risk), health beliefs, nutrition awareness and knowledge, label understandability and usage affects their acceptability of the food (Ognjanov,2009).

In complex food matrices, it is not always easy to establish relationships between the individual chemical stimuli concentration, physiological perception, and consumer reaction. Consumers’ responses to food are not only based on the sensory characteristics of the product and on their physiological status but they are also related to other factors, such as previous information acquired about the product, their past experience, and their personal background and beliefs

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Table 4. Analysis of variance (ANOVA) on the aroma quality of Adobo flavoured smoked fish

Source of Variation SS Df MS F P-value F crit

Between Groups 2.55 3 0.85 1.78ns 0.16 2.72

Within Groups 36.20 76 0.48

Total 38.75 79 ns = not significantly different at 5% level. cv = 14.96%

Table 5. Analysis of variance (ANOVA) on the color quality of Adobo flavoured smoked fish.

Source of Variation SS Df MS F P-value F crit

Between Groups 2.24 3 0.75 1.34ns 0.27 2.72

Within Groups 42.15 76 0.55

Total 44.39 79 ns = not significantly different at 5% level. cv = 17.29%

Table 6. Analysis of variance (ANOVA) on the taste quality of Adobo flavoured smoked