Acceptability of shrimp embutido

Abstract

This study was conducted to determine which treatment of shrimp embutido will produce the best appearance, aroma, taste and texture and which of those are generally acceptable. The treatments tested were 100% shrimp, 75% shrimp, 25% pork, 50% shrimp, 50% pork, 25%shrimp, and 75%pork and 100% pork. The experimental design used was the Completely Randomized Design (CRD). It has five treatments with three replications. A total of 15 evaluators consisting of teachers, students and community members evaluated the product. Mean and ANOVA were the statistical tools used to analyze the data. The results revealed that the proportion of 75% shrimp and 25% pork produce the best sensory quality of shrimp embutido. The analysis of variance showed that there are no significant difference among the five treatments in terms of appearance, aroma, taste and texture of shrimp embutido.