Aquaculture and sensometric characteristics of minimally processed snapping

Sensory research in aquaculture has been developed in different ways depending on the commercial interests of the species implicated. The application of aquaculture research has shown tremendous impact for the continued growth of the industry needs and to complement the findings and possibilities offered by sensometric. The main purpose of the study is to produce snapping shrimp processed into cold cuts (luncheon meat) and utilized to evaluate the sensory acceptability of snapping shrimp processed cold cuts in terms of appearance, aroma, mouthfeel, texture, taste, and overall acceptability. A mixed-methods research design was used in the study. A quasi-experimental design was used to test the preliminary characteristics and 9-point hedonic scale for consumer preferences. Results have shown that the proposed selling price of T0 is P 16.8 compared to T4, which is P 19.78. The shelf-life and other physical characteristics, including aroma and appearance for both at room temperature and in the refrigerator, showed no changes from day 1 to day 7. The luncheon meat also possessed remarkable physical characteristics while being stored at a high freezing point. There is a significant difference in terms of appearance, aroma, mouthfeel, texture, taste, and overall acceptability in five (5) treatments. This further implied that all treatments have different levels of acceptability in terms of the four (4) sensory attributes. From the 5 treatments used, T2 (25% pork and 75% snapping shrimp) was the most accepted and considered preferable by the respondents compared to other treatments. The processed cold cuts (luncheon meat) have a potential for adoption either from the identified community or from aquaculture entrepreneurs.