Results and Discussion

This section of the laboratory report focuses on the sensory evaluation of Split-salted
fish or Daeng using Hedonic scaling. The product was evaluated by a number of nine taste
testers using the different physical characteristics namely appearance, aroma, texture, taste and
general acceptability.

Table 1: Represents the evaluation response of the nine taste testers of the Different Physical
Characteristics of Split-salted fish or Daeng

Hedonic Scale
Different Physical Left (-) Middle (/) Right (+)
Characteristics
Appearance Unappealing= 0 Moderately Appealing=8 Very Appealing=1

Aroma Very fishy odor = 0 Moderately Good Smell = Good/Not Fishy= 0

9

Texture Very Soft = 0 Moderate Good Compact= 8

=1

Taste Very Poor = 0 Good = 9 Very Good= 0

General Dislike Very Much = 0 Moderately Like=9 Like Very Much= 0

Acceptability

Table 2: The Percentage and the General Acceptability of the Product

Percentage
Different Physical
Moderate/Good Very Appealing/ Very Good
Characteristics
Appearance 88.89 % 11.11 %
Aroma 100 % 0%
Texture 11.11% 88.89 %
Taste 100 % 0%
General Acceptability 100 % 0%

A. 1.1. Appearance
It was implied in the list of the evaluation forms submitted by most of the taste-testers
that the appearance of the fish product falls down on the category of ‘moderately
appealing. Hence, the appearance of the product belongs to the average category
therefore not surpassing the maximum set of standards.
 B. 1.2. Aroma
For the Observation of Aroma, all taste testers agreed on their written evaluation form
that the fish product can pass on the scale of ‘moderately good smell’. The category of
aroma, plays an important role in enticing a person or customers in tasting or buying
the product.
C. 1.3. Texture
As for this category, the split-salted fish or daeng possessed a compact texture, as noted
and implied in the evaluation of most number of taste testers.
D. 1.4. Taste
The evaluation findings that came from the taste testers indicate that the product falls
in the average, indicating it was ‘good’. The salt percentage put in the product and as
well as the length of the drying time, greatly affects the resulting taste.
E. 1.5. General Acceptability
Overall, the general acceptability of the fish product falls on the scale of ‘moderately
like’, as given by all the taste evaluators, showing the split-salted fish is above the lower
range and only just below the upper range of the hedonic scale.

References:

Foley C. (2021, October 07). The Incomplete History of Aquaculture: Part I. Sereia Films.
https://sereiafilms.org/incomplete-history-i/

Forbes, R. J. (1966). Studies in Ancient Technology Vol V (First ed.). p.163. Brill Archive.
https://books.google.com.ph/books/about/Studies_in_Ancient_Technology_Vol_V.html?id=
Zqg3AAAAIAAJ&redir_esc=y

Food and Agriculture Organization of the United Nations (2018, May 19). Role of Fish in Food
Security in Selected Pacific Island Countries. https://www.fao.org/3/i9956en/I9956EN.pdf