Shrimp (Caridea) Hotdog

Abstract

This study evaluated the acceptability of shrimp hotdog in terms of appearance, taste, texture, and general acceptability among five different formulations (Treatments A, B, C, D, and E). A sensory evaluation was conducted using descriptive ratings. Results revealed that all treatments were rated as “Extremely Appealing” for appearance, with mean scores ranging from 4.49 to 4.56. Taste scores varied significantly (p < 0.01), with Treatment A receiving the highest at 4.55 and Treatment C the lowest at 4.28. General acceptability ratings ranged from 4.39 to 4.44, all described as “Extremely Acceptable.” Least Significant (LSD) testing confirmed that Treatment A was significantly better in taste and texture compared to others. Treatment C consistently underperformed across multiple sensory attributes, indicating a need for formulation adjustments. Overall, Treatment A emerged as the most preferred formulation. Further research and refinement of formulations, particularly Treatment C, are recommended to enhance consumer satisfaction and commercial potential.