Acceptability of oyster patty

Abstract

The experiment study was conducted at Capiz State University, Sigma Satellite College, Sigma, Capiz during the first semester of the academic year 2017-2018. The experimental study was conducted to determine the acceptability of oyster patty. The instrument used to gather the needed data was an evaluation sheet. It consisted of the community, instructors, and students of Capiz State University, Sigma Satellite College, Sigma, Capiz. The statistical tools used in the study were mean and Analysis of Variance (ANOVA). Result of the study found out that 25% of meat and 75% of oyster was the most acceptable among the 5 treatments in terms of appearance, aroma, taste and texture.