Utilization of Paros (Soletellina diphos) Meat Extract in Sauce
Abstract
Soletellina is a genus of bivalve mollusks in the family Psammobiidae commonly known as sunset and Tellen shells; sunset and gari clams (www.issc.org/consumerinfo/clams, 2008) and locally called in Pilar (Capiz) as Paros. They are sold in the market fresh, unshelled and shelled and processed by salting. Salted paros or bagoong is a popular “pasalubongâ€or a “pabaon†item to guests and relatives of Pilareños.
Due to limited technology of processing Paros into other food products, this study ventured on the utilization of paros meat extract into sauce to determine the acceptability of the product in terms of its sensory qualities as to appearance, flavor, consistency and general acceptability.
The experiment was in a single factor at Complete Randomized Design with five treatments replicated three times. There were fifteen selected experts’ panel evaluated the product using a Score sheets in a Hedonic 9 point scale.
The data gathered were statistically computed through means, interpreted and analyzed using Analysis of Variance (ANOVA). Significant difference among treatments was determined by the Least Significant Mean Difference (LSMD) Test.
Results revealed that Paros sauce with 1,250 grams of paros meat extract was the most acceptable in terms of appearance, flavor, consistency and general acceptability. Significant differences among treatment on the flavor, consistency and general acceptability of the product as affected by varying levels of Paros meat extract used per treatment. A 200ml bottled paros sauce has a total energy value of 119kcal/200grams. T The amount of paros meat extract used in the mixture varies the cost and yield of the product. Paros sauce as a product has the potential for commercialization that could compete commercially with the existing products in the market.
Due to limited technology of processing Paros into other food products, this study ventured on the utilization of paros meat extract into sauce to determine the acceptability of the product in terms of its sensory qualities as to appearance, flavor, consistency and general acceptability.
The experiment was in a single factor at Complete Randomized Design with five treatments replicated three times. There were fifteen selected experts’ panel evaluated the product using a Score sheets in a Hedonic 9 point scale.
The data gathered were statistically computed through means, interpreted and analyzed using Analysis of Variance (ANOVA). Significant difference among treatments was determined by the Least Significant Mean Difference (LSMD) Test.
Results revealed that Paros sauce with 1,250 grams of paros meat extract was the most acceptable in terms of appearance, flavor, consistency and general acceptability. Significant differences among treatment on the flavor, consistency and general acceptability of the product as affected by varying levels of Paros meat extract used per treatment. A 200ml bottled paros sauce has a total energy value of 119kcal/200grams. T The amount of paros meat extract used in the mixture varies the cost and yield of the product. Paros sauce as a product has the potential for commercialization that could compete commercially with the existing products in the market.