Sensory Properties of Sweet and Spicy Fish Flakes Using Vinegar and Water as Pre-Treatment

Rays are usually caught for their high-value fins, but their flesh is also in demand in the tribal areas of the southern Philippines. Export-oriented flesh is mainly salted and dried. Stingrays are not very expensive compared to other commercial marine fish on the local market, but they are high in protein, low in fat, and contain other nutrients as well. Fish flakes are an intermediate moisture fish product that is a favorite snack food among many people. The present study aimed to evaluate the sensory properties of sweet and spicy fish flakes using dried stingray meat with the aid of vinegar (T1) and water (T2) as pre-treatment before adding the other ingredients. The 100 panelists from the local community evaluated newly developed fish flakes. The results showed that the color, odor, texture, and general acceptability scores of sweet and spicy dried fish flakes did not differ significantly (p>0.05) between the two treatments. However, the taste scores showed a significant difference (p