Scallop (Pectinidae) Bread Filling

Abstract

The study was conducted at the Hospitality Management Laboratory of CAPSU Pilar Campus on October 10, 2024. The study aimed to determine the acceptability of Scallop (Pectinidae) Bread Filling in terms of appearance, taste, texture, and general acceptability. The study was also conducted to find out if there was a significant difference among the variation of treatments using chicken meat and scallop meat. Cost and yield among treatment of Scallop (Pectinidae) Bread Filling were also presented. The study adopted the experimental method in Completely Randomized Design (CRD) with five (5) treatments and three (3) replications. A sensory evaluation sheet using a five-point hedonic scale was used to collect data from the 48 panelists. Mean, ANOVA, and LSD were the statistical tools for data analysis acceptability

level, treatment B got the highest mean in terms of appearance while treatment E got the highest mean in terms of taste, texture, and general acceptability. Although all treatments were consistent, the results further revealed that there were no significant differences among treatments in terms of appearance, taste, texture, and general acceptability.