Sensory, Physicochemical, Microbiological Properties and Commercialization Preference of Formulated Spicy Salted Fish Ginamos

Abstract

Ginamos is a salty brine product made from small fishes, crustaceans, and other seafood. Due to the continuing search for new products, there is considerable potential for the production and marketing of Ginamos. The purpose of this study was to reintroduce the spicy salted fish Ginamos made from anchovies (Stelephorus spp.) as a commercial product. Two formulations were prepared: F1 (one part of salt and five parts of fish) and F2 (one part of salt and four parts of fish). Panelists evaluated the sensory properties of the two formulations, including their color, odor, texture, flavor, and general acceptability after 45 days of storage. The product formulation was further analyzed for its moisture content and microbial load. The results indicated that both formulations positively impacted sensory attributes such as color, odor, texture, flavor, and overall acceptability. Additionally, all evaluators agreed that both formulated spicy fish Ginamos products were suitable for commercialization. Moreover, the moisture content of F1(40.56 ± 0.03) did not significantly different (p>0.05) than the moisture content in F2 (40.05 ± 0.01). However, there was a significant difference between F1 and F2 in terms of microbial load, indicating that F1 had a microbial load of 1902.67 CFU g-1, as opposed to F2, which had a microbial load of 672 CFU g-1. Hence, it was determined that the F2 formulation of spicy salted fish Ginamos product had a lower microbial load and safer for human consumption.