Sensory Assessment of Fish Types Prepared by Moist Cooking Methods for Sale in Restaurants in Ilaro, Nigeria

Nwokorie, Edwin Chigozie and KWUSI, N. R (2020) Sensory Assessment of Fish Types Prepared by Moist Cooking Methods for Sale in Restaurants in Ilaro, Nigeria. FEPI-JOPAS 2020, 2 (1). pp. 1-10. ISSN 2714-2532

Text Nwokorie & Kwusi 2020.pdf Download (666kB)

Abstract

This study determined the suitable fish that could be subjected to moist methods of cooking for serving meals in restaurants. This study employed the use of primary method (sensory assessment) and secondary method (published materials) for data collection. A population of 27 individuals was randomly selected, in which a sample size of 25 was determined using Taro Yamane formula. The sensory assessment score sheets were administered to the panelists to evaluate the sensory attributes of the samples produced, for overall acceptability, which were thereafter analyzed using analysis of variance (ANOVA) with the aid of SPSS Version 20.0. Results revealed that there was no significant difference between the samples with the moist cooking methods used, while overall acceptability is in favour of Trachurus trachurus. The study recommends the need to cook the prescribed fishes with low heat not only to preserve fish nutrients but to optimize taste and appearance to influence patronage.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr. Bolanle Yisau I.
Date Deposited:	30 May 2021 17:03
Last Modified:	30 May 2021 17:03
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/1522

Actions (login required)

View Item