Chemical Composition and Storage Stability of Flying Fish (Cheilopogon abeir) Embutido from Maitum, Sarangani Province under Chilled and Frozen Conditions
Jemima B. Abdul
College of Fisheries, Mindanao State University - General Santos, General Santos City, Philippines.
Lorriane Faye C. Balandan
*
College of Fisheries, Mindanao State University - General Santos, General Santos City, Philippines.
Gaily Jubie S. Hontiveros
School of Marine Fisheries and Technology, Mindanao State University, Naawan, Philippines.
Ellan Joy T. Mandario
College of Fisheries, Mindanao State University - General Santos, General Santos City, Philippines.
*Author to whom correspondence should be addressed.
Abstract
This study was conducted to determine the effect of different storage conditions (chilled and frozen) in the quality, acceptability, and shelf life of flying fish embutido. Lipid oxidation was analyzed by Peroxide Value (PV) determination on Days 0, 20, 40, and 60. On the same intervals, changes in organoleptic properties, particularly color, odor, flavor, and texture, were also determined using a Descriptive Sensory Score Sheet. General acceptability was likewise assessed using a 9-point hedonic scale. All samples in Day 0 and Day 20 did not exceed the USFDA standard for peroxide value which is 7.8 meq/kg. Progressive oxidation took place afterwards, leading to peroxide values that exceeded the acceptable limits for safe human consumption. All treatments exhibited an increase in PV and had a final peroxide value of 25.0 meq/kg for Treatment I (Chilled) and 16.5 meq/kg for Treatment II (Frozen) at Day 60. This indicated that slower oxidation occurs in frozen samples than those stored in chilled condition. Sensory evaluation revealed that among treatments, frozen flying fish embutido retained better organoleptic properties, which was consistently observed during the 60-day study.
Keywords: Peroxide value, organoleptic properties, oxidation, sensory evaluation, flying fish