Abstract: This study attempted to develop a food product that is readily available in the locality and thermally process the tilapia in the glass jar added with Coconut Sauce. The final product can be a good viand and an alternative for other protein rich foods, like meat and cheese. Developmental and experimental types of research was uses to produce a new product. Result of the sensory evaluation showed all the treatments were found to be acceptable in terms of their sensory attributes; however the treatments that was processed for 75 minutes at 121 °C (15 psi) was the most preferred having an average rating of 3.87. The product has cream color, distinct fish odor, spice and coconut odor, slightly salty and sour taste, with soft bones, tender flesh and neither thick nor thin consistency of sauce. The processing time affects the sensory attributes of the product. The thermally processed Tilapia in Coconut Sauce has a good taste and was acceptable to the consumer. The new product can provide energy and a good source of nutrients that are needed by the body. Furthermore, the product also had met the requirements for commercial sterility, for not having any growth of organism under various condition of the test. Hence this product can be recommended as part of the daily individual diet.
Keywords: Sensory Nutritional Characteristics Locally Produced Thermally Processed Tilapia.
Title: Sensory and Nutritional Characteristics of Thermally Processed Tilapia (Oreochromis niloticus) in Coconut (Coconuts nucifera L.) Sauce
Author: MYRNA C.BIGUEJA, LUISA M. LANCISO, CHRISTINE C. FORMANES
International Journal of Life Sciences Research
ISSN 2348-313X (Print), ISSN 2348-3148 (online)
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