Sensory Evaluation of Skinless Longganisa Made from Milkfish (Chanos chanos)

Abstract

This study aimed to evaluate the acceptability of Milkfish Skinless Longganisa as a new variety of longganisa in terms of appearance, aroma, taste, and texture. The research was conducted with three different treatment combinations: Treatment 1 (100% pork), Treatment 2 (100% milkfish), and Treatment 3 (50% pork and 50% milkfish). A sensory evaluation was performed by 30 respondents, including milkfish vendors, longganisa vendors, and consumers, to assess the acceptability of each treatment. The data were analyzed using descriptive statistics and one-way ANOVA to determine significant differences between treatments. The results showed that both Treatment 1 and Treatment 2 were rated as "extremely acceptable" in all attributes, with Treatment 1 receiving the highest mean score. In contrast, Treatment 3 was rated as "moderately acceptable." The one-way ANOVA revealed significant differences in acceptability levels among the treatments, with Treatment 3 having a significantly lower mean compared to Treatments 1 and 2. The findings suggest that Milkfish Skinless Longganisa has the potential to meet the needs of health-conscious consumers and can serve as a viable alternative to traditional pork-based longganisa. This study contributes to the development of sustainable food options by promoting the use of milkfish as a protein source in the Philippine culinary tradition. Future research is recommended to further explore the nutritional content, shelf life, and overall marketability of milkfish skinless longganisa.