Abstract
Abstract
Corning is a preservation method that involves soaking the raw material with salt to add flavor and extend shelf life. Milkfish, which is abundant in the Philippines, was developed into a corned product incorporated with a by-product of jackfruit which is the rags. The levels of salt and jackfruit rags were optimized using a 3 by 3 full factorial design with three (3) levels of jackfruit rags (15 g, 20 g, and 25 g) and salt (7.5 g, 15 g and 22.5 g). The result of sensory evaluation revealed that color, odor, taste, and general acceptability were significantly affected by salt, while texture and general acceptability were significantly affected by varying levels of jackfruit rags. The acceptability for all the attributes was moving towards high jackfruit rags and middle level of salt. Treatment 8 consisting of 15 grams salt and 25 grams jackfruit rags with a total cost of 1.74 USD/250 grams fell on the optimum region and was preferred by 55% of the consumers over the commercial brand. This formulation is light brown, moderately salty, slightly tender, has a well-blended fishy odor & jackfruit, liked very much by the panelist, and has a pH of 5.79.