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Food Science and Technology Vol. 13(1), pp. 97 - 102
DOI: 10.13189/fst.2025.130109
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Sensory Properties and Chemical Composition of Fish Paste Produced from the Mechanized Fish Paste Maker

Christine Joy I. Ballo ¹, Michelle D. Enriquez ^2,*
1 College of Teacher Education, College of Engineering, Occidental Mindoro State College, Philippines
² College of Engineering Faculty, College of Engineering, Occidental Mindoro State College, Philippines

ABSTRACT

Fish paste is a common condiment that increases appetite, and Filipinos have created both traditional and machine-made methods for making it. This study aims to ascertain whether the fish paste produced by the new fish paste maker equipment is acceptable. Samples' pH, moisture content, water activity, salt content, and crude fat were among the physical and chemical characteristics that were examined. The sensory evaluation's findings indicated that the fish paste's overall acceptability is extremely high, but its look, color, scent, and taste are all rated as moderate. Chemical studies for pH revealed that the lowest acidity level was 4.58卤0.11% at 30 days, and that this level varied considerably across the 180-day fermentation period (p<0.05). Longer fermentation times, ranging from 26.5卤2.79% (30 days) to 39.10卤6.29% (180 days, p<0.05), were associated with a higher moisture content. It clearly showed how the nutritional value and microbiological development of fish paste are impacted by its shelf life. Since lower reported values were recorded in the 180-day fermentation, the water activity also varies significantly with the fermentation length; the full dilution of salt encourages the growth of microorganisms. Longer fermentation tends to increase the amount of salt and ash; the 180-day fermentation produced the highest values, 1.93卤0.67% (p<0.05) and 2.94卤0.88%, respectively. The fermentation time has no discernible impact on the crude fat results. Overall, the physical-chemical study and sensory evaluation indicated that the fish paste is satisfactory.

KEYWORDS
Fish Paste, Sensory Evaluation, Physical-Chemical Analysis, Fermentation

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Christine Joy I. Ballo , Michelle D. Enriquez , "Sensory Properties and Chemical Composition of Fish Paste Produced from the Mechanized Fish Paste Maker," Food Science and Technology, Vol. 13, No. 1, pp. 97 - 102, 2025. DOI: 10.13189/fst.2025.130109.

(b). APA Format:
Christine Joy I. Ballo , Michelle D. Enriquez (2025). Sensory Properties and Chemical Composition of Fish Paste Produced from the Mechanized Fish Paste Maker. Food Science and Technology, 13(1), 97 - 102. DOI: 10.13189/fst.2025.130109.