ACKNOWLEDGEMENT

The researchers would like to extend their deepest appreciation to the

following for bestowing assistance, orientation and guidance to make this research

work a reality.

First and foremost, to our Almighty God, Jesus Christ, for His incessant

mercy, graces and unending love conferred upon the researchers – blessing them

with wisdom and strength to continue this research;

Mr. Arnold Delos Reyes, the school principal, for supporting the researchers

in every step that they had performed;

Mrs. Lomalinda J. Clores, for orienting and encouraging them during their

previous year;

Ms. Ma. Lourdes Guerrero, the research instructor, for all the ideas she have

shared to the researchers;

Mr. Ervin F. Papa, for his never-ending patience in checking the researcher’s

wrong concepts regarding the statistics of the study;

Mrs. Maria Pilar N. Coreo, the English editor, for checking and improving the

grammar and coherence of the research paper;

Mrs. Cynthia Madlangbayan, the research adviser, for sharing her talents and

specialties about the research study as well as her moral support and abiding

provision for the researchers.

ii | P a g e
 Mr. Tiburcio and Mrs. Evangelina Pangilinan, parents of one of the

researchers, for lending their kitchen for the preparation of the research study.

Mrs. ResurrecionLomat, one of the researcher’s parents, for sharing her

expertise in cooking and food processing.

Their LHS 104 Family, for sharing each and everyone’s opinion in improving

our research study.

And, to the researchers parents’ (I love you mom and dad), for their undying

love, financial and moral support to the researchers.

To all of you, this research study is humbly offered.

iii | P a g e
 CAVITE STATE UNIVERSITY – NAIC CAMPUS
(Bucana Malaki, Naic, Cavite)
University Vision

The Premier University in historic Cavite recognized for excellence in the

development of globally competitive and morally upright individuals.

University Mission

Cavite State University shall provide excellent, equitable, and relevant

educational opportunities in the arts, sciences and technology through quality

instruction and responsive research and development activities.

It shall produce professional, skilled and morally upright individuals for global

competitiveness.

iv | P a g e
 ABSTRACT

___________________________________________________________________
RONIO, JOHN CESS D., PANGILINAN, JUSTIN ERROL P., ENCARNACION,
NOELIZA V., LOMAT, ZION JOEL B., FABIO, LITRHIZ KELLY M., QUIAPO,
FERDINAND VINCENT M., Acceptability of Tilapia (Oreochromisniloticus)
Sausage. Science High School Thesis. Cavite State University – Naic, Bucana,
Naic, Cavite. April 2015. Adviser: Mrs. Cynthia N. Madlangbayan
___________________________________________________________________

We, the Filipinos have many types of food to eat like vegetables, fruits, beef,

chicken, pork and most especially fishes. Fishes is one of the primary foods that

Filipinos used to eat. We used to utilize fishes in different recipes but as the time are

passing by; we used to experience satiety because of the redundancy in the type of

recipe used. Due to this, the researcher had an idea of pursuing the utilization of

Tilapia Fish by using different type of recipe.

This research study entitled, “Acceptability of Tilapia (Oreochromis niloticus)

Sausage” aimed to determine if the Tilapia Fish can be acceptable as sausage as

well as if it is acceptable in terms of the different sensory attributes in research.

The study was done by mixing all the ingredients needed in the three different

formulations using single group design. In this research study, we used to have

three different formulations and each having three different treatments. Specifically,

the study also aimed to: (1) to determine the level of acceptability of Tilapia Fish as

Sausage in terms of texture, taste, color, odor, appearance and general acceptability

in those three different formulations; (2) to determine the significant difference

between the level of acceptability of tilapia sausage in terms of its sensory attributes

v|Page
such as texture, taste, color, odor and appearance in those different formulations;

and, (3) to determine the general acceptability of tilapia sausage on those three

formulations.

The researchers have forty-eight (48) respondents on this study and each

respondent will be the evaluator of the study. Each of them will be given an

evaluation sheet and they will rate the study using the 9-point hedonic scale.

The researchers will gather the data and facts made by the respondents and

they will analyze and understand all the data. After that they will compute the

acceptability of the product using the Friedman’s Test.

v|Page
 ACCEPTABILITY OF TILAPIA (Oreochromis niloticus) SAUSAGE

Ronio, John Cess D.

Pangilinan, Justin Errol P.

Encarnacion, Noeliza V.

Lomat, Zion Joel B.

Fabio, Litrhiz Kelly M.

Quiapo, Ferdinand Vincent M.

___________________________________________________________________
A thesis manuscript submitted to the faculty of the Teachers Education
Department, Science High School, Cavite State University – Naic, Bucana, Naic
Cavite in partial fulfillment of the requirements in Research 3- Actual Conduct of the
Study. Fourth Year, Science High School. Prepared under the supervision of Mrs.
Cynthia N. Madlangbayan.
___________________________________________________________________

INTRODUCTION

The longer period sciences live, the more abstract – and therefore, possibly

also the more practical – it becomes. As the time passing by, researches in the field

now, known as the food technology, has been conducted and grow for many years.

The people tend to think of the more convenient use of food technology in their lives.

1|Page
 Literally, food technology is a branch of science too, specifically food science.

Through the word itself, food technology pertains to all casualties regarding food

such as; food processing, food styles and recipes, nutritional facts about foods, and

many more.

Many people discovered many ways in preparing and food processing that

can be helpful in creating and making the type of food they want. Food processing

started in the late prehistoric ages. On that time it was just the salting and smoking

and when the years and decades are passing by, all modern types of food

processing such as canning, freezing, baking, steaming and fermenting were

already developed. As we are facing the modernized and civilized life, were still able

to use these ancient and modernized food processors.

As the time goes by, people tend to learn new things regarding food

technology. Today, Filipinos can make restaurant recipes even though they are on

their houses. They can improvise and produce new types of recipes. Sometimes,

they substitute fishes instead of meat so that it can be more affordable and more

nutritious to eat.

Tilapia (Oreochromis niloticus) is the common name for nearly a hundred

species of cichlid fish from the tilapiine cichlid tribe. Tilapia are mainly freshwater

fish, inhabiting shallow streams, ponds, rivers and lakes, and less commonly found

living in brackish water (source: http://en.wikipedia.org/wiki/Tilapia). In addition to

that, tilapia fish were always available in ponds and rarely in lakes. Farming of tilapia

2|Page
is an easy one, they can live in all seasons but they are at dangerous times during

rainy seasons, it is because ponds can filled into its highest level. As we all known

tilapia fish can be fried, can be steamed and many other more. But now it can be fish

loaves, fish nuggets and etc. due to researches that improvise and make other

unique type of food using tilapia fish.

Sausage is a food usually made from ground pork meat with or without skin

around it. Typically, a sausage in a casing traditionally made from intestine, but

sometimes it is unskinned and looks like a hotdog. Some sausage is cooked during

processing and the casing may be removed after. Sausage making is a traditional

food preservation technique. Sausage may be preserved by curing, drying or

smoking. As we all know, sausage is made up of pork meat and some researchers

made a sausage from chicken’s meat.

Our study is entitled, “Tilapia (Oreochromis niloticus) Sausage”. This research

aims to make a typical sausage from tilapia fish. We choose tilapia because it is

everywhere and it is very easy to culture. It is available at all times but its availability

decreases when rainy season came. We choose this product not just because they

are available at all times but also it is cheaper and healthier. Both the tilapia fish and

sausage are rich in proteins, in amino acids and in carbohydrates. This tilapia fish is

also preferable because this product will cost relatively cheaper than the commercial

one.

3|Page
BACKGROUND OF THE STUDY

Fishes are found almost everywhere. They are distributed in lakes, ponds,

riverbanks and se level of barrios and most of the time provinces. The Philippines’

tilapia fish culture industry is a high dollar maker because of high demand and

increasing popularity of these in both local and foreign countries; although foreign

countries have their own type of tilapia fish, they tend to import fishes form our own

country just to satisfy their thirst and hunger for our version of tilapia fish. However,

fishes most especially tilapia fishes, is highly respected for its high nutrition state

given to its consumers. Due to this, the researchers chose this type of fish to be the

main ingredient of their new invention, the fish sausage. Maybe, tilapia fish be a very

good ingredient in preparing a fish sausage.

HYPOTHESES

The following are the suggested hypotheses to this research study:

1. There is no difference between the level of acceptability of Tilapia Fish as

Sausage in terms of texture, taste, color, odor, appearance and general

acceptability in the following formulations.

1.1. Pork – 1890 g = 60%

Fish – 945 g = 30%

Spices – 315 g = 10%

1.2. Pork – 1417.5 g = 45%

Fish – 1417.5 g = 45%

4|Page
 Spices – 315 g = 10%

1.3. Pork – 945 g = 30%

Fish – 1890 g = 60%

Spices – 315 g = 10%

2. There is no significant difference in the level of acceptability of tilapia sausage

in terms of its sensory attributes such as texture, taste, color, odor and

appearance in those three different formulations.

3. There is no significant difference in the level of general acceptability on those

three different formulations.

OBJECTIVES

The following are the said objectives of the study:

1. To determine the level of acceptability of Tilapia Fish as Sausage in terms

of texture, taste, color, odor, appearance and general acceptability in

those three different formulations.

2. To determine the significant difference between the level of acceptability

of tilapia sausage in terms of its sensory attributes such as texture, taste,

color, odor and appearance in those different formulations.

3. To determine the general acceptability of tilapia sausage on those three

formulations.

5|Page
SIGNIFICANCE OF THE STUDY

Sausage has proven itself to be an effective and viable type of food for all

ages. As we all know, sausages are all time kids’ favorite. This time not only the

children at 3 years old and above will benefit this type of sausage but also the

adults. Due to the main ingredient, the tilapia fish, the parents will probably buy this

fish sausage because they know that it is healthier than the common sausage we all

know. The ingredients used are fresh ingredients and too many preservatives are

not added. This research study is not made just to formulate new product from tilapia

fish but also to help the children to be healthier when they eat this type of sausage.

For homemakers, this study can be used as a source of income because the

product’s cost is relatively cheaper than the commercially one.

SCOPE AND LIMITATIONS OF THE STUDY

This research study entitled “Acceptability of Tilapia Sausage” would take up

to a year and a half to produce and made this research study happen. Tilapia

sausage was tested in different sensory attributes (such as; color, texture, taste,

odor, appearance and general acceptability) of research just to determine its whole

and general acceptability.

This study focuses only on the acceptability of tilapia as sausage. Since the

species of this fish is popular and common in town, the meat was used as the main

ingredient in this study. This research study also pertains on how the researchers

6|Page
applied their learned tactics and strategies on how this sausage has make. It is also

about on the preparation of the dish, on how it was evaluated by the teachers and

students.

TIME AND PLACE OF THE STUDY

The study was conducted in Cavite State University – Naic Campus. The

preparation of the product was conducted at Justin Pangilinan’s house on San

Roque, Naic, Cavite. The preparation for the dishes takes seven and a half hour for

us just to finish it. The sensory evaluation of the sausage was done of the Multi-

Purpose Hall of CvSUNaic, Bucana, Naic, Cavite.

The whole research paper took the researchers one and a half year just to finish the

whole manuscript and the whole research study as well. This research study started

last July 2014 and accomplished last February 2015.

7|Page
DEFINITION OF TERMS

For a clearer and better understanding of the study, the following terms are

defined operationally.

Acceptability means finding out the level of acceptance on sensory attributes

of the product in terms of texture, taste, odor, color and appearance.

Chopping is the method in which the ingredients were cut into small pieces.

Color is the visual perceptual property corresponding in humans and it is the

physical appearance seen by our eyes.

Food Technology is a branch of food science that deals with food

processing and manufacturing.

General Acceptability pertains to the general acceptance of the study or

pertains to the whole acceptability of a treatment.

Odor this is the attribute of the product that refers to the pleasant smell of the
product.

Taste is the attribute that distinguishes the flavor of the product.

Sausage is a food usually made from ground pork meat with or without skin

around it.

8|Page
 CONCEPTUAL FRAMEWORK OF THE STUDY

The conceptual framework of the study is presented below:

INPUT PROCESS OUTPUT

Gather all the

ingredients.

Wash and peel off all

Tilapia fish is the the ingredients.
main ingredient of Chop all the
the study. Tilapia ingredients.
and pork meat are
the two primary Steam the fish.
ingredients of the
Homogenize all the
study. It also
ingredients using
includes the
blender.
following
ingredients: Mold the “Tilapia Fish is
homogenize accepted as Fish
Food binder
ingredients. Sausage”
Black pepper
Steam the raw
Salt sausage.

Water Serve the Tilapia

Sausage.
Ginger
Sensory evaluation
Basil sheet using 9-point
hedonic scale to
identify the sensory
attribute,
acceptability and
also the statistical
data is needed.

9|Page
 As presented in the diagram, the input phase indicates that the study used the

tilapia fish and other ingredients like water, salt, paprika and coriander in the

production of sausage in three different formulations that illustrated below;

1.1. Pork – 1890 g = 60%

Fish – 945 g = 30%

Spices – 315 g = 10%

1.2. Pork – 1417.5 g = 45%

Fish – 1417.5 g = 45%

Spices – 315 g = 10%

1.3. Pork – 945 g = 30%

Fish – 1890 g = 60%

Spices – 315 g = 10%

The second table contains the process and procedures that the researchers

take up to make the study happen. The procedures include the following: First,

gather the ingredients needed and complete all the utensils needed; second, wash

all the ingredients especially the fish and peel off all the spices needed in the study;

third, chop all the spices needed in the making the study and make sure that it was

chopped on its smallest pieces. Fourth, steam the fish and make sure to add some

spices that can help to remove the freshly odor of the fish and also to add some

flavors to the fish. Then, homogenize all the ingredients using the blender and after

homogenizing the ingredients, mold the homogenize ingredients in a manual way.

Steam the raw sausage for 10-15 minutes and lastly serve the dish. In addition to

10 | P a g e
that, the second box also states the sensory evaluation of the product using 9-point

hedonic scale in rating, and the statistical data needed to accomplish.

The last table focuses it idea on the output and outcome of the study. The third

table says that tilapia can be used in making sausages.

11 | P a g e
 REVIEW OF RELATED LITERATURE AND STUDIES

Tilapia (Oreochromis niloticus) Industry

Fishing is one of the ancient businesses in the world. This seafood industry is

common especially in Asian Countries like Philippines. There are several kinds of

fishes; salmon, tuna, cod, milkfish, tilapia, etc. In 1940’s tilapia was introduced in

Asian Countries from its native country – the South Africa. In between the decades

of 1960 and 1970, tilapia production is redirected towards the production of food for

local consumption especially here in our country.

There are many husbandry techniques that have been invented throughout

the time like the male culture, hybridization and grow out systems yielding uniform

large size fishes. It is one of the main rather the most important food fishes in the

world.

Those major exporters of tilapia in the market are located here in Asia. China,

Philippines, Taiwan, Thailand and Indonesia are the leading exporters of tilapia in

the market though some of the countries in the Latin America also produce.

In the Philippines, Tilapia is one of the most highly respected fish when it

comes to commercial states. It can be easily found everywhere due to its

convenience. It can be found in lakes, ponds, and river and most especially on sea

water.

12 | P a g e
Taxonomy

“Tilapia” is the generic name of agroup of cichlids endemic to Africa. The

group consists of three aquaculturally important genera – Oreochromis,

Sarotherodon and Tilapia. Several characteristics distinguish these three genera, but

possibly the most critical relates to reproductive behavior. All tilapia species are nest

builders; fertilized eggs are guarded in the nest by a brood parent. Species of both

Sarotherodon and Oreochromis are mouth brooders; eggs are fertilized in the nest

but parents immediately pick up the eggs in their mouths and hold them through

incubation and for several days after hatching. In Oreochromis species only females

practice mouth brooding, while in Sarotherodon species either the male or both male

and female are mouth brooders. During the last half century fish farmers throughout

the tropical and semi-tropical world have begun farming tilapia. Today, all

commercially important tilapia outside of Africa belong to the genus Oreochromis,

and more than 90 percent of all commercially farmed tilapia outside of Africa are

Nile tilapia. Less commonly farmed species are Blue tilapia (O. aureus),

Mozambique tilapia (O. Mossambicus) and the Zanzibar tilapia (O.

urolepishornorum). The scientific names of tilapia species have been revised a lot in

the last 30 years, creating some confusion. The scientific name of the Nile tilapia has

been given as Tilapia nilotica, Sarotherodonniloticus, and currently as

Oreochromisniloticus.

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Growth Rate of Tilapia (Oreochromisniloticus)

Tilapia is more resistant to viral; they tolerate bacteriological and fungal

diseases than other aquacultures. They can tolerate lower levels of dissolved

oxygen (DO) concentrations less than 0.5 mg/l, which is apparently below the

tolerance level for most of the aquacultures. Tilapia has a low fecundity but they

mature faster than the other aquacultures. They are also prolific in breeding thus

causing overcrowding and stunted growth.

All the male cultures prevent spawning and give better yield as the male

tilapia grows faster than the female tilapias. Male tilapia is 40% faster than the

female tilapia when it comes to growth rate.

They take about 8-10 months to be able to become a marketable size fishes,

compared to some species which takes a year and half to become a marketable size

fish.

Some Problems of Tilapia

The debate over tilapia fishes is growing through the years. Tilapia becomes

one of the major fishes in the world. Actually, some fishers and experts call it as the

“Aquatic Chicken” because tilapia is easy to raise and it’s cheap to buy. With the

progress of civilization, most of tilapia that we eat comes from fish farms (e.g. rivers

and creeks; lakes) and the problem here is the place where we raise tilapia because

we all know that the rivers and creeks now are not clean anymore. Rivers and

14 | P a g e
creeks are the common place where we put our huge strain in our environment.

Most of tilapia eats those strains like heavy metals (e.g. lead, mercury) and when it

happens, those tilapia that we’ll buy on the market is neither clean nor healthy to eat.

Another problem is that tilapia has lower levels of heart and brain-healthy omega-3

and higher levels of unhealthy omega-6s – which has been linked to a higher heart

disease.

Nutritional Value of Tilapia

1. Calories and Protein

Calories are measurements of energy your body metabolizes from food.

Carbohydrates, protein and fat are three macronutrients that contribute to the overall

caloric value of a food. A 4-ounce fillet of broiled tilapia has less than 150 total

calories, according to the National Nutrient Database for Standard Reference.

Battered and fried tilapia has about 50-percent more calories than tilapia that is

grilled or broiled. Between 10 and 35 percent of your calories need to come from

protein to support muscle growth and tissue repair. If you normally consume a

2,200-calorie diet, you need 55 to 193 grams of protein each day. A 4-ounce portion

of tilapia provides about 30 grams of protein. This macronutrient offers 4 calories per

gram, which equates to 120 calories from protein in tilapia.

15 | P a g e
2. Carbohydrates and Fat

Carbohydrates break down into glucose, which is the primary source of fuel in

your body. Fat is another macronutrient that provides energy, but also helps absorb

certain vitamins and aids in hormone secretion. Around 45 to 65 percent of your total

caloric intake should come from carbohydrates and 20 to 35 percent needs to come

from fat, reports the McKinley Health Center. Carbs offer 4 calories per gram, but fat

has more than double the caloric content offering 9 calories per gram. A 2,200-

calorie diet requires 247 to 358 grams of carbs and 48 to 86 grams of protein.

Enjoying a 4-ounce grilled fillet of tilapia offers 0 grams of carbohydrates and a

minimal 3 grams of fat, or 27 calories from fat.

3. Vitamin B-12

Tilapia is high in vitamin B-12, which has several functions throughout your

body. This vitamin is essential for red blood cells to form properly. Your brain relies

on B-12 for neurological function and to protect nerve endings. Adults need 2.4

micrograms of B-12 each day in order to support all of these functions. A 4-ounce

tilapia fillet provides 2.1 micrograms, which is nearly all of your daily requirement.

4. Potassium

Potassium is a type of electrolyte that works hand-in-hand with sodium to

balance fluid in your body. Normal fluid balance allows nerves to communicate and

send signals from your brain. Having a healthy fluid balance also allows muscles to

contract and relax. When electrolytes become depleted during vigorous exercise,

you may feel fatigued and possibly nauseated. Keep your body healthy by

16 | P a g e
consuming the recommended 4,700 milligrams of potassium each day. Having just 4

ounces of tilapia provides about 450 milligrams of the mineral.

Sausages

Fresh sausages are a coarse or finely “comminuted” (reduced to minute

particles) meat food product prepared from one more kinds of meat, or meat and

meat “by products” (e.g., heart, kidney, or liver) (Vernon Coelho, 2009-2010). They

may contain water not exceeding 3% of the total ingredients in the product. They are

usually seasoned, frequently cured, and may contain binders and extenders (e.g.,

wheat flour, and non-fat dry milk). They must be kept refrigerated and thoroughly

cooked before eating. Sausages are classified as either raw or fully cooked. The raw

category includes any sausage that has raw filling and must be fully cooked before

eating. Raw sausage can also be purchased in bulk, without casings (UNBS, 2012).

The process of preserving meats by stuffing salted, chopped meats flavored

with spices into animal casings dates back thousands of years, to the ancient

Greeks and Romans, and earlier. Sausages and sausage products have since

evolved into a wide variety of flavors, textures, and shapes resulting from variations

in ingredients and manufacturing processes. Sausage making is an art that has

been practiced for centuries all over the world, probably starting as soon as people

learned that salt is an effective preservative. Today, more than 250 varieties of

sausages are sold, many of them named after the town and/or country of origin

(Microorganisms in Foods, 1986).

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 The sausage industry has grown today into a big business and its share in a

country’s economic development is yet bound to enlarge. The government and

private enterprises must take the advantage of initiating modernizing techniques in

the industry, such as marine products processing commercial scale, and introducing

modern facilities. Sausages are hotdog made from finely minced mud crab meat

blended with spices and seasonings make an excellent ingredient in mud crab meat

and vegetable dishes. Mud crab sausage is a product being introduced in the

Philippines. It is nutritious and tasty. It is similar with meat sausage but differs in the

method of preparation (Ehr, et al., n.d.).

Sausages are made from meats which are ground, seasoned, stuffed into

casings, and smoked. These must be fully cooked before eating and it can be made

in your own home with only a few items of equipment. Uncooked smoked sausages

contain curing agents and must be cooked thoroughly before consumption (Her, et

al., n.d.).

Sausage making began as a means of meat preservation and is one of the

oldest processed foods. A sausage consists of ground meat, herbs and spices, often

with some functional ingredients, and is traditionally packed in a casing made from

the intestines of animals. The word sausage originally comes from Latin word

“salsus”, which means salted or preserved (Ehr, et al., n.d.).

18 | P a g e
History of Sausage

The manufacture of sausages began over two thousand years ago, and it is

still a growing industry. While some of its basic practices are almost as old as

civilization, the industry is constantly adopting new developments in processing in

the light of later scientific and technical knowledge. Sausage has been an important

item in man's diet for twenty centuries. The first recognizable mention of this meat

food is found in a Greek play called "The Orya," or "The Sausage," written about 500

B.C. Thereafter the word for sausage occurs with frequency in Greek writings. It's

also a favorite food of the Romans, at one time becoming so popular for festive

occasions that it was placed under the ban of the early church. The modern word

"sausage" is derived from the Latin ~salsus~, meaning salted. The term was

probably originally applied to cured or salted meat generally. In the days of old

people did not have refrigeration to preserve their meat and so making sausage was

a way of overcoming this problem. Dry sausage was born as a result of the

discovery of new spices, which helped to enhance, flavour and preserve the meat.

Different countries and different cities within those countries started producing their

own distinctive types of sausage, both fresh and dry. These different types of

sausage were mostly influenced by the availability of ingredients as well as the

climate. Some parts of the world with periods of cold climate, such as northern

Europe were able to keep their fresh sausage without refrigeration, during the cold

months. They also developed a process of smoking the sausage to help preserve

the meat during the warmer months. The hotter climates in the south of Europe

developed dry sausage, which did not need refrigeration at all.

19 | P a g e
 Basically people living in particular areas developed their own types of

sausage and that sausage became associated with the area. For example Bologna

originated in the town of Bologna in Northern Italy, Lyons sausage from Lyons in

France and Berliner sausage from Berlin in Germany, in England they became

associated with the county's, Berkshire, Wiltshire, Lincolnshire, Cumberland Etc.

Nutritional Value of Sausage

Although pork sausage is high in sodium and fat, it also provides significant

amounts of protein and essential B vitamins. One 100 g, or about 3.5 oz., serving of

pork sausage also supplies some minerals and a moderate amount of vitamin D.

Dietary reference intake, or DRI, percentages are for adults under age 50.b

1. Calories

A 100 g serving of pork sausage contains 339 calories, all of which come from

protein and fat. One serving of pork sausage contains no carbohydrates, no sugar,

and no fiber.

2. Protein

One serving of cooked pork sausage contains 19.4 g of protein, which is 42

percent of the DRI for women. Pork sausage is a complete protein, as it contains all

nine of the essential amino acids. Pork sausage also contains numerous non-

essential amino acids including 1.1 g of both arginine and alanine. Alanine assists in

20 | P a g e
the breakdown of glucose, and arginine supports the immune system, according to

"Prescription for Nutritional Healing," by Phyllis Balch.

3. Fat

One 100 g serving of pork sausage contains 28.4 g of fat, 9.2 g of which are

saturated fat. One serving of pork sausage also contains .24 g of Tran’s fat and 84

mg of cholesterol. This is 28 percent of the maximum daily allowance for cholesterol.

4. Minerals

Pork sausage contains many essential minerals, including iron and

phosphorus. One 100 g serving provides 8 percent of the DRI for women. One

serving also supplies 23 percent of the DRI for phosphorus, which is important

for heart, kidney and bone health, author Balch says. In addition, one serving of

ground pork supplies 15 percent of the DRI for potassium, 19 percent for zinc

and 10 percent for copper.

5. Sodium

Like many refined meat products, pork sausage is high in sodium. One serving

contains 749 mg of sodium, which is 31 percent of the maximum recommended daily

allowance.

6. Water-Soluble Vitamins

Although pork sausage contains very little vitamin C, it does contain many of the

water-soluble B vitamins. One serving provides more than 40 percent of the DRI for

niacin and B-12 as well as 25 percent of the DRI for thiamin and B-6. One serving of

21 | P a g e
pork sausage also provides more than 10 percent of the DRI for riboflavin,

pantothenic acid and choline.

7. Fat-Soluble Vitamins

Although pork sausage provides less than 5 percent of the DRI for vitamins A, E

and K, it does supply a larger amount of vitamin D. One serving supplies 15 percent

of the DRI for vitamin D, which is important for maintaining calcium and phosphorus

levels.

22 | P a g e
Synthesis of Related Literature

The reviewed literatures as the basis of the researcher on how to developed

and utilize the tilapia fish into tilapia sausage.

This particular subject matter helped the researchers to improve and to

develop the manuscript of the present research paper. These studies talked much

about the nutritional benefits, importance economic factors to the community.

The present study entitled Acceptability of Tilapia (Oreochromis niloticus)

Sausage aimed to provide sausage that is natural and organic, without artificial

additives compared to other sausage.

Since the tilapia fish have the ability to produce sausage and common in the

country, the researchers used this to the study. The tilapia fish is rich in vitamins and

minerals and can used as a typical recipe in dishes, the customer will surely like the

product because of healthy, affordable and no preservatives and additives added in

the Tilapia Sausage.

23 | P a g e
 METHODOLOGY

The study was entitled, “Tilapia (Oreochromis niloticus) Sausage”. This study

aims to develop a new type of sausage which is made from fish, specifically tilapia

fish. This part of the study refers to the process, ingredients and the research

designs used by the researchers. It also pertains to the whole strategies, tactics and

techniques on how this study goes on.

Research Design

The researchers use single group design in this research study. Single group

design is a type of research design in which only one variable is controlled,

manipulated and changed. In this research study, the researchers use two known

variables which are the fish and the pork meat. The main variable is the fish so it

means this variable is manipulated and changed. This research study uses three

different formulation to observed and evaluate which of those is accepted as

sausage. Those three formulations have 30 grams deficit on each other. Here are

the three formulations for this study:

1.1. Pork – 1890 g = 60%

Fish – 945 g = 30%

Spices – 315 g = 10%

1.2. Pork – 1417.5 g = 45%

Fish – 1417.5 g = 45%

Spices – 315 g = 10%

24 | P a g e
 1.3. Pork – 945 g = 30%

Fish – 1890 g = 60%

Spices – 315 g = 10%

The three treatments showed above shows the research design me used, the

single group deign, in which only one variable is changed for every formulation.

Materials

The materials that will be used for characterizing the Tilapia sausage are as

follows: (a) Kitchen Utensils (e.g. Knife, caldron, fork, blender, etc.), (b) Weighing

scale to measure the exact weight of the sausages, (c) Notebooks and laptop for

data recording, (d) camera to document all the events, (e) pens or pencils, (f)

laboratory gown, mask, gloves, etc., (g) masking tapes for labelling the types of

sausage, (h) survey questionnaire.

Ingredients

The study will requires complete ingredients so that it would taste better. It will

also require careful process in preparing the ingredients. The ingredients are also

one of the building blocks in making this study because they are the ones that will be

needed to develop and accomplish this study. The researchers use different types of

25 | P a g e
ingredients as compared to the ingredients of a common and the commercial

sausage. Here are the following ingredients in this study:

 4 ¼ kg. of tilapia Fish

 255 g. of white bread crumbs as filler (85 g. per treatment)

 6pcs. of egg as food binder (2pcs. per treatment)

 30 g. of paprika (10 g. per treatment)

 60 g. of salt (20 g. per treatment)

 45 g. of black pepper (15 g. per treatment)

 15 g. of basil (5 g. per treatment)

 Water

 75 g. of celery (25 g. per treatment)

 300 g. of ginger

 4 ¼ kg. of ground pork meat

 243 g. of garlic (81 g. per treatment)

 210 g. of onion (70 g. per treatment)

Procedures

Making a sausage is not an easy one because it undergoes many processes.

It takes not just an hour or a day to make a perfect and an extraordinary sausage. In

making sausages, we need to follow some steps;

1. Prepare all the ingredients needed in making sausage.

26 | P a g e
2. Chopped and cut all the ingredients (such as;243 g. of garlic, 210 g. of onion,300

g. of ginger and 75 g. of celery) until you reach the smallest pieces of the

ingredients.

3. Steam the tilapia fish and remove the flesh from its bones.

4. Combine all the ingredients such as; fish, ground pork, celery, onion, garlic,

paprika, crumbs, eggs and all the ingredients listed above, using the food processor

or the blender and make a homogenized form.

5. Taste and adjust the flavoring of the sausage after it has been combined in the

food processor.

6. Place and shaped it on the pork casing.

7. Steam the raw sausage and make sure that they are separated with their

respective treatments.

8. After fifteen minutes, get the sausage on the caldron.

9. Store the sausage in the refrigerator to preserve its life.

Those instructions or steps are easy to follow. We make it more

understandable and concise for thee to understand.

27 | P a g e
Research Instrument

The study used a prepared evaluation sheet for the respondents and

evaluators that will rate the general acceptability of the research study. The said

evaluation sheet will be the guide of the researchers in computing and analysing the

general acceptability of the research study.

Statistical Treatment of Data

The study used percentage and frequency distribution in the interpretation

and analyses of the data gathered. The formula is:

∑ fx

% = ------------- X 100

∑f,

The researchers also use the SPSS application in computing the data they

gathered. SPSS Statistics is a software package used for statistical analysis. Long

produced by SPSS Inc., it was acquired by IBM in 2009. The current versions (2014)

are officially named IBM SPSS Statistics. Companion products in the same family

are used for survey authoring and deployment, data mining, text analytics, and

collaboration and deployment.

The software name stands for Statistical Package for the Social Sciences

(SPSS), reflecting the original market, although the software is now popular in other

28 | P a g e
fields as well, including the health sciences and marketing (source:

http://en.wikipedia.org/wiki/SPSS)

Scaling System

For the scaling system, we use the 9-point Hedonic scale and this scale will

help us to determine the general acceptability of the sausage. The 9-point Hedonic

scale is widely used in the art of sciences and technologies that can determine the

general acceptability of a study.

The following attributes are stated below.

9- Like extremely 4- Dislike slightly

8- Like very Much 3- Dislike moderately

7- Like moderately 2- Dislike very much

6- Like slightly 1- Dislike extremely

5- Neither like nor dislike

29 | P a g e
 Sensory Evaluation Sheet

The numbers that are listed below are the samples of the study entitled
“Acceptability of Tilapia (Oreochromis niloticus) Sausage” in different formulations.
The respondents are expected to rate on the following attributes.

9- Like extremely 4- Dislike slightly

8- Like very Much 3- Dislike moderately

7- Like moderately 2- Dislike very much

6- Like slightly 1- Dislike extremely

5- Neither like nor dislike

Color Texture Odor Taste Appearance General Acceptability

04035

61505

97504

Recommendations:

___________________________________________________________________
___________________________________________________________________
__________________________________________________________________

_______________________

Signature

_______________________

Position

_______________________

Date

30 | P a g e
Respondents

The respondents were chosen through random sampling method. The study

consists of 48 respondents and the numbers of respondents from different

institutions are calculated using this formula:

No. of Respondents from diff. institution = No. of preferred respondents

Population

The respondents will accomplish an evaluation sheet, in which they will rate

each sensory attributes from 1-9. In short, the respondents use 9-point hedonic

scale in evaluating the research study.

31 | P a g e
 RESULTS AND DISCUSSION

This chapter embodies the data obtained by the researchers during the

process of experimentation. Throughout the period of experimentation and

evaluation, the researchers have gathered enough information to support the results

of the study. Presented here are several tables that show the outputs and outcomes

of the study.

Table 1. Acceptability of Tilapia Sausages in terms of its Sensory Attributes

FORMULATIONS

SENSORY Pork – 1890 g = 60% Pork – 1417.5 g = 45% Pork – 945 g = 30%
ATTRIBUTES Fish – 945 g = 30% Fish – 1417.5 g = 45% Fish – 1890 g = 60%
Spices – 315 g = 10% Spices – 315 g = 10% Spices – 315 g = 10%

8.3 8.3 8.3

Color
(LVM) (LVM) (LVM)

8.1 8.1 8.1

Texture
(LVM) (LVM) (LVM)

8.1 8.0 8.3

Odor
(LVM) (LVM) (LVM)

8.3 8.3 8.4

Taste
(LVM) (LVM) (LVM)

8.4 8.4 8.4

Appearance
(LVM) (LVM) (LVM)

32 | P a g e
LEGEND:

8.5 – 9.0 Like extreme (LE) 3.5 – 4.4 Dislike slightly (DS)
7.5 – 8.4 Like very much (LVM) 2.5 – 3.4 Dislike moderately (DM)
6.5 – 7.4 Like moderately (LM) 1.5 – 2.4 Dislike very much (DVM)
5.5 – 6.4 Like slightly (LS) 0.0 – 1.4 Dislike extremely (DE)
4.5 – 5.4 Neither like nor dislike (NLD)

The table above, the table 1, shows the acceptability of the sensory attributes

of the Tilapia (Oreochromis niloticus) Sausage using the SPSS application for the

descriptive interpretation of the results. Based on the table, the three (3) different

formulations of Tilapia Sausage were accepted in all terms such as; color, texture,

odor, taste and appearance.

As we can notice, all the attributes on the above table do not have any

significant difference between each other. We can also notice that the value of

acceptability in all attributes were “like very much” by the 48 respondents.

33 | P a g e
 Table 2. Significant difference among the acceptability of tilapia sausages in terms of
its color.

Significant difference among three formulations

Pork – 1890 g = 60% Pork – 1417.5 g = 45% Pork – 945 g = 30%

Formulations
Fish – 945 g = 30% Fish – 1417.5 g = 45% Fish – 1890 g = 60%
Spices – 315 g = 10% Spices – 315 g = 10% Spices – 315 g = 10%

Pork – 1890 g = 60%

Fish – 945 g = 30%
0.617 ns
Spices – 315 g = 10%

Pork – 1417.5 g = 45%

Fish – 1417.5 g = 45%
0.655 ns
Spices – 315 g = 10%

Pork – 945 g = 30%

Fish – 1890 g = 60%
0.655 ns
Spices – 315 g = 10%

Legend:
ns - No significant difference

Table 2 illustrates the significant difference between the colors of the three (3)

different formulations. By the use of SPSS Application which was recommended by

our statistician, we have come up to the results pertaining to the calculations of

acceptability of Tilapia (Oreochromis niloticus) Sausage according to its color. As we

can see on the above table, the results of the three formulations according to color

are very close and almost similar with each other. In short, there is no significant

difference among color of the three formulations.

34 | P a g e
 Table 3. Significant difference among the acceptability of tilapia sausages in terms of
its texture.

Significant difference among three formulations

Pork – 1890 g = 60% Pork – 1417.5 g = 45% Pork – 945 g = 30%

Formulations
Fish – 945 g = 30% Fish – 1417.5 g = 45% Fish – 1890 g = 60%
Spices – 315 g = 10% Spices – 315 g = 10% Spices – 315 g = 10%

Pork – 1890 g = 60%

Fish – 945 g = 30%
0.827 ns
Spices – 315 g = 10%

Pork – 1417.5 g = 45%

Fish – 1417.5 g = 45%
0.796 ns
Spices – 315 g = 10%

Pork – 945 g = 30%

Fish – 1890 g = 60%
1.000 ns
Spices – 315 g = 10%

Legend:
ns - No significant difference

Table 3 shows and presents the significant difference between the textures of

the three (3) different formulations. By the use of SPSS Application which was

recommended by our statistician, we have come up to the results pertaining to the

calculations of acceptability of Tilapia (Oreochromis niloticus) Sausage according to

its texture. As we can see on the above table, the results of the three formulations

according to texture have quite differences compare to color. But if we will compare

those three treatments according to texture, still, it has no significant difference

between the textures of the three (3) formulations.

35 | P a g e
 Table 4. Significant difference among the acceptability of tilapia sausages in terms of
its odor.

Significant difference among three formulations

Pork – 1890 g = 60% Pork – 1417.5 g = 45% Pork – 945 g = 30%

Formulations
Fish – 945 g = 30% Fish – 1417.5 g = 45% Fish – 1890 g = 60%
Spices – 315 g = 10% Spices – 315 g = 10% Spices – 315 g = 10%

Pork – 1890 g = 60%

Fish – 945 g = 30%
0.275 ns
Spices – 315 g = 10%

Pork – 1417.5 g = 45%

Fish – 1417.5 g = 45%
0.012 *
Spices – 315 g = 10%

Pork – 945 g = 30%

Fish – 1890 g = 60%
0.109 ns
Spices – 315 g = 10%

Legend:
ns - No significant difference
* - Significant at 5% level

Table 4 exemplifies the significant difference between the odors of the three

(3) different formulations. By the use of SPSS Application which was recommended

by our statistician, we have come up to the results pertaining to the calculations of

acceptability of Tilapia (Oreochromis niloticus) Sausage according to its odor. As we

can see on the above table, the results of the three formulations according to odor

have a little bit difference if it will be compared to color and texture. But if it is

36 | P a g e
compared those three formulations according to odor, some changes appear. In

short, there is no significant difference between the first and second as well as the

first and third formulation but there is a significant difference in terms of odor

between second and third formulation.

37 | P a g e
 Table 5. Significant difference among the acceptability of tilapia sausages in terms of
its taste.

Significant difference among three formulations

Pork – 1890 g = 60% Pork – 1417.5 g = 45% Pork – 945 g = 30%

Formulations
Fish – 945 g = 30% Fish – 1417.5 g = 45% Fish – 1890 g = 60%
Spices – 315 g = 10% Spices – 315 g = 10% Spices – 315 g = 10%

Pork – 1890 g = 60%

Fish – 945 g = 30%
0.683 ns
Spices – 315 g = 10%

Pork – 1417.5 g = 45%

Fish – 1417.5 g = 45%
1.000 ns
Spices – 315 g = 10%

Pork – 945 g = 30%

Fish – 1890 g = 60%
1.000 ns
Spices – 315 g = 10%

Legend:
ns - No significant difference

Table 5 indicates the significant difference and the acceptability of Tilapia

(Oreochromis niloticus) Sausage in three (3) different formulations according to its

taste. As we can notice on the above table, the table 5, it shows that there is no

significant difference on those three (3) different formulations. We computed this

data using the SPSS Application.

38 | P a g e
 Table 6. Significant difference among the acceptability of tilapia sausages in terms of
its appearance.

Significant difference among three formulations

Pork – 1890 g = 60% Pork – 1417.5 g = 45% Pork – 945 g = 30%

Formulations
Fish – 945 g = 30% Fish – 1417.5 g = 45% Fish – 1890 g = 60%
Spices – 315 g = 10% Spices – 315 g = 10% Spices – 315 g = 10%

Pork – 1890 g = 60%

Fish – 945 g = 30%
0.637 ns
Spices – 315 g = 10%

Pork – 1417.5 g =
45% Fish – 1417.5 g
= 45% Spices – 315 0.371 ns
g = 10%

Pork – 945 g = 30%

Fish – 1890 g = 60%
0.637 ns
Spices – 315 g = 10%

Legend:
ns - No significant difference

Table 6 demonstrates the significant difference and the acceptability of Tilapia

(Oreochromis niloticus) Sausage in terms of its appearance. The three different

formulations were tested using the 9-point hedonic scale and in the end of the

evaluation the result is there is no significant difference between those three

different formulations.

39 | P a g e
 Significant difference among three formulations

Pork – 1890 g Pork – 1417.5 g Pork – 945 g

Formulation Acceptability
Fish – 945 g Fish – 1417.5 g Fish – 1890 g
Spices – 315 g Spices – 315 g Spices – 315 g

Pork – 1890 g
Fish – 945 g 8.5
0.808ns
Spices – 315 g
(LE)

Pork – 1417.5 g
Fish – 1417.5 g 8.5
1.000 ns
Spices – 315 g
(LE)

Pork – 945 g
Fish – 1890 g 8.5
1.000 ns
Spices – 315 g
(LE)

Table 7. General Acceptability of Tilapia Sausages

LEGEND:

8.5 – 9.0 Like extreme (LE) 3.5 – 4.4 Dislike slightly (DS)
7.5 – 8.4 Like very much (LVM) 2.5 – 3.4 Dislike moderately (DM)
6.5 – 7.4 Like moderately (LM) 1.5 – 2.4 Dislike very much (DVM)
5.5 – 6.4 Like slightly (LS) 0.0 – 1.4 Dislike extremely (DE)
4.5 – 5.4 Neither like nor dislike (NLD)
ns - No significant difference

In this last table, the table 7, the results of the general acceptability is

discussed. Table number 7, interprets that there is no significant difference between

those three (3) formulations. Formulation 2 and 3 is the same and there is no

difference between each other but if it’ll be compared to the formulation 1, it has a

little bit difference. Still, there is no significant difference between those three (3)

formulations according to the general acceptability of the study.

40 | P a g e
 RESULTS AND DISCUSSION

The study was entitled, “Tilapia (Oreochromis niloticus) Sausage” which aims

to know if tilapia fish is acceptable as sausage. Specifically, this study has the

following hypotheses; (1) there is no difference between the level of acceptability of

Tilapia Fish as Sausage in terms of texture, taste, color, odor, appearance and

general acceptability in the following formulations. (1.1. Pork – 1890 g = 60%, Fish –

945 g = 30%, Spices – 315 g = 10%; 1.2. Pork – 1417.5 g = 45%, Fish – 1417.5 g =

45%, Spices – 315 g = 10%; 1.3. Pork – 945 g = 30%, Fish – 1890 g = 60%, Spices

– 315 g = 10%), (2) there is no significant difference in the level of acceptability of

tilapia sausage in terms of its sensory attributes such as texture, taste, color, odor

and appearance in those three different formulations. (3) There is no significant

difference in the level of general acceptability on those three different formulations.

The third hypotheses was accepted. The two remaining hypotheses is quite

rejected because there is a significant difference when it comes to the odor of the

second and third formulation.

SENSORY ATTRIBUTES CONCLUSION

Color Accepted Ho

Odor Rejected Ho

Texture Accepted Ho

Appearance Accepted Ho

General Acceptability Accepted Ho

41 | P a g e
 SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

SUMMARY

The study was entitled, “Tilapia (Oreochromis niloticus) Sausage. Specifically,

this study sought to answer the following questions; (1) what is the level of

acceptability of Tilapia Fish as Sausage in terms of texture, taste, color, odor,

appearance and general acceptability in the following formulations (1.1. Pork – 1890

g = 60%, Fish – 945 g = 30%, Spices – 315 g = 10%; 1.2. Pork – 1417.5 g = 45%,

Fish – 1417.5 g = 45%, Spices – 315 g = 10%; 1.3. Pork – 945 g = 30%, Fish – 1890

g = 60%, Spices – 315 g = 10%); (2) Is there any significant difference in the level of

acceptability of tilapia sausage in terms of its sensory attributes such as texture,

taste, color, odor and appearance in those different formulations; (3) Is there any

significant difference in the general acceptability of tilapia sausage on those three

formulations. The study made use of three formulations: 1.1. Pork – 1890 g = 60%,

Fish – 945 g = 30%, Spices – 315 g = 10%; 1.2. Pork – 1417.5 g = 45%, Fish –

1417.5 g = 45%, Spices – 315 g = 10%; 1.3. Pork – 945 g = 30%, Fish – 1890 g =

60%, Spices – 315 g = 10%. The color, texture, odor, taste and general acceptability

of the study are the sensory attributes that is to be evaluated by the respondents

using 9-point hedonic scale. After the information gathered, Friedman’s test in SPSS

application was used to make interference on the significant difference of the

samples as to sensory attributed and general acceptability of the study.

42 | P a g e
 The preparation for the sausages take five (5) hours for the researchers to

accomplish. They used different steps in sausage making if it is compared in a

commercial one. The first step is to tear all the ingredients needed into its smallest

pieces. Second, the researchers turn the ingredients into its homogenized form

using the blender. Third step, they shape the raw ingredient into sausage and steam

it on the steamer. Lastly, store the tilapia sausage and prepare it for the sensory

evaluation.

The respondents of the study is composed of forty (40) students from

laboratory high school and eight (8) teachers from different departments. This

evaluation is conducted last November 2014 at CvSU – Naic Multi-Purpose Hall.

The statistics that was used to determine the acceptability of the study is the

Friedman’s test in the SPSS Application and this application also helped the

researchers to determine the significant difference of the study.

Based on the results of the evaluation, there is no significant difference

between each other and all formulations are accepted color, taste, texture,

appearance and general acceptability of the study. This means that all formulations

are acceptable as sausage.

43 | P a g e
CONCLUSIONS

Results divulged that all the treatments were accepted as sausage. The null

hypotheses of the study is accepted in terms of color, texture, taste, appearance and

general acceptability. There is no hypotheses which is rejected.

On the result of the Friedman’s test, the attributes such as color, texture, taste

and appearance interprets that there is no significant different on all the formulations

but when it comes to odor there is a significant difference between formulation 2 and

3.

After all the experimentations and evaluations, treatment three (3) is the most

acceptable formulation among the three formulations, which was evaluated by 48

respondents. This treatment was composed of 945 g of pork (30%), 1890 g of fish

(60%), and 315 g of spices (10%).

RECOMMENDATION

The researchers would like to encourage future researchers to conduct

studies in the use of tilapia fish as a raw material in making new and unique

products. It is also recommended to conduct new studies to search another kind of

meat that can be used in making sausages.

44 | P a g e
Appendices

45 | P a g e
 APPENDIX A

Title: Acceptability of Tilapia (Oreochromis niloticus) Sausage

OBJECTIVES

The following are the said objectives of the study:

1. To determine the level of acceptability of Tilapia Fish as Sausage in terms of

texture, taste, color, odor, appearance and general acceptability in those

three different formulations.

2. To determine the significant difference between the level of acceptability of

tilapia sausage in terms of its sensory attributes such as texture, taste, color,

odor and appearance in those different formulations.

3. To determine the general acceptability of tilapia sausage on those three

formulations.

46 | P a g e
 APPENDIX B

MONTHS ACTIVITY REMARKS

PHASE I

JUNE 2014  Product Development -ACCOMPLISHED-

o Trial 1 (to be
evaluated by the
Researchers)
 First Release of Funds
= Php 1500.00

PHASE II

JULY – AUGUST 2014  Sensory Evaluatio -ACCOMPLISHED-

o Trial 2 (to be
evaluated by the
participants)
 Second Release of
Funds = Php 2500.00

PHASE III

SEPTEMBER –  Organization, Analysis -ACCOMPLISHED-

OCTOBER 2014 and Interpretation of
Data
PHASE IV

NOVEMBER 2014 –  Writing the thesis

JANUARY 2015 paper
o First Draft
o Second Draft
o Final Copy
 Preparation and
Binding of Final copy

47 | P a g e
APPENDIX D

Sensory Evaluation Sheet

The numbers that are listed below are the samples of the study entitled
“Acceptability of Tilapia (Oreochromis niloticus) Sausage” in different
formulations. The respondents are expected to rate on the following attributes.

9- Like extremely 4- Dislike slightly

8- Like very Much 3- Dislike moderately

7- Like moderately 2- Dislike very much

6- Like slightly 1- Dislike extremely

5- Neither like nor dislike

Color Texture Odor Taste Appearance General

Acceptability

04035

61505

97504

Recommendations:

______________________________________________________________
______________________________________________________________
______________________________________________________________

_______________________
Signature
_______________________
Position
_______________________
Date

48 | P a g e
 FORMULATIONS

SENSORY Pork – 1890 g = 60% Pork – 1417.5 g = 45% Pork – 945 g = 30%
ATTRIBUTES Fish – 945 g = 30% Fish – 1417.5 g = 45% Fish – 1890 g = 60%
Spices – 315 g = 10% Spices – 315 g = 10% Spices – 315 g = 10%

8.3 8.3 8.3

Color
(LVM) (LVM) (LVM)

8.1 8.1 8.1

Texture
(LVM) (LVM) (LVM)

8.1 8.0 8.3

Odor
(LVM) (LVM) (LVM)

8.3 8.3 8.4

Taste
(LVM) (LVM) (LVM)

8.4 8.4 8.4

Appearance
(LVM) (LVM) (LVM)

Table 1. Acceptability of Tilapia Sausages in terms of its Sensory Attributes

LEGEND:

8.5 – 9.0 Like extreme (LE) 3.5 – 4.4 Dislike slightly (DS)
7.5 – 8.4 Like very much (LVM) 2.5 – 3.4 Dislike moderately (DM)
6.5 – 7.4 Like moderately (LM) 1.5 – 2.4 Dislike very much (DVM)
5.5 – 6.4 Like slightly (LS) 0.0 – 1.4 Dislike extremely (DE)
4.5 – 5.4 Neither like nor dislike (NLD)

49 | P a g e
 Table 2. Significant difference among the acceptability of tilapia sausages in terms of
its color.

Significant difference among three formulations

Pork – 1890 g = 60% Pork – 1417.5 g = 45% Pork – 945 g = 30%

Formulations
Fish – 945 g = 30% Fish – 1417.5 g = 45% Fish – 1890 g = 60%
Spices – 315 g = 10% Spices – 315 g = 10% Spices – 315 g = 10%

Pork – 1890 g = 60%

Fish – 945 g = 30%
0.617 ns
Spices – 315 g = 10%

Pork – 1417.5 g = 45%

Fish – 1417.5 g = 45%
0.655 ns
Spices – 315 g = 10%

Pork – 945 g = 30%

Fish – 1890 g = 60%
0.655 ns
Spices – 315 g = 10%

Legend:
ns - No significant difference

50 | P a g e
 Table 3. Significant difference among the acceptability of tilapia sausages in terms of
its texture.

Significant difference among three formulations

Pork – 1890 g = 60% Pork – 1417.5 g = 45% Pork – 945 g = 30%

Formulations
Fish – 945 g = 30% Fish – 1417.5 g = 45% Fish – 1890 g = 60%
Spices – 315 g = 10% Spices – 315 g = 10% Spices – 315 g = 10%

Pork – 1890 g = 60%

Fish – 945 g = 30%
0.828 ns
Spices – 315 g = 10%

Pork – 1417.5 g = 45%

Fish – 1417.5 g = 45%
0.796 ns
Spices – 315 g = 10%

Pork – 945 g = 30%

Fish – 1890 g = 60%
1.000 ns
Spices – 315 g = 10%

Legend:
ns - No significant difference

51 | P a g e
 Table 4. Significant difference among the acceptability of tilapia sausages in terms of
its odor.

Significant difference among three formulations

Pork – 1890 g = 60% Pork – 1417.5 g = 45% Pork – 945 g = 30%

Formulations
Fish – 945 g = 30% Fish – 1417.5 g = 45% Fish – 1890 g = 60%
Spices – 315 g = 10% Spices – 315 g = 10% Spices – 315 g = 10%

Pork – 1890 g = 60%

Fish – 945 g = 30%
0.275 ns
Spices – 315 g = 10%

Pork – 1417.5 g = 45%

Fish – 1417.5 g = 45%
0.012 ns
Spices – 315 g = 10%

Pork – 945 g = 30%

Fish – 1890 g = 60%
0.109 ns
Spices – 315 g = 10%

Legend:
ns - No significant difference
* - Significant at 5% level
(Note: There is a significant difference between the acceptability of tilapia sausages
on formulations 2 and 3 in terms of its odor)

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 Table 5. Significant difference among the acceptability of tilapia sausages in terms of
its taste.

Significant difference among three formulations

Pork – 1890 g = 60% Pork – 1417.5 g = 45% Pork – 945 g = 30%

Formulations
Fish – 945 g = 30% Fish – 1417.5 g = 45% Fish – 1890 g = 60%
Spices – 315 g = 10% Spices – 315 g = 10% Spices – 315 g = 10%

Pork – 1890 g = 60%

Fish – 945 g = 30%
0.683 ns
Spices – 315 g = 10%

Pork – 1417.5 g = 45%

Fish – 1417.5 g = 45%
1.000 ns
Spices – 315 g = 10%

Pork – 945 g = 30%

Fish – 1890 g = 60%
1.000 ns
Spices – 315 g = 10%

Legend:
ns - No significant difference

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 Table 6. Significant difference among the acceptability of tilapia sausages in terms of
its appearance.

Significant difference among three formulations

Pork – 1890 g = 60% Pork – 1417.5 g = 45% Pork – 945 g = 30%

Formulations
Fish – 945 g = 30% Fish – 1417.5 g = 45% Fish – 1890 g = 60%
Spices – 315 g = 10% Spices – 315 g = 10% Spices – 315 g = 10%

Pork – 1890 g = 60%

Fish – 945 g = 30%
0.637 ns
Spices – 315 g = 10%

Pork – 1417.5 g = 45%

Fish – 1417.5 g = 45%
0.371 ns
Spices – 315 g = 10%

Pork – 945 g = 30%

Fish – 1890 g = 60%
0.637 ns
Spices – 315 g = 10%

Legend:
ns - No significant difference

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 Significant difference among three formulations

Pork – 1890 g Pork – 1417.5 g Pork – 945 g

Formulation Acceptability
Fish – 945 g Fish – 1417.5 g Fish – 1890 g
Spices – 315 g Spices – 315 g Spices – 315 g

Pork – 1890 g
Fish – 945 g 8.5
0.808ns
Spices – 315 g
(LE)

Pork – 1417.5 g
Fish – 1417.5 g 8.5
1.000 ns
Spices – 315 g
(LE)

Pork – 945 g
Fish – 1890 g 8.5
1.000 ns
Spices – 315 g
(LE)

Table 7. General Acceptability of Tilapia Sausages

LEGEND:

8.5 – 9.0 Like extreme (LE) 3.99995 – 4.4 Dislike slightly (DS)
7.5 – 8.4 Like very much (LVM)2.5 – 3.4 Dislike moderately (DM)
6.5 – 7.4 Like moderately (LM)1.5 – 2.4 Dislike very much (DVM)
5.5 – 6.4 Like slightly (LS) 0.0 – 1.4 Dislike extremely (DE)
4.5 – 5.4 Neither like nor dislike (NLD)

ns No significant difference

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 60

50

40
Percentage

30
T1
T2
T3
20

10

0
Neither like nor Like slightly Like moderately Like very much Like extremely
dislike
Ratings

Figure 1. Acceptability on the Color Attributes of Tilapia Sausage

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 50

45

40

35

30
Percentage

25
T1
T2

20 T3

15

10

0
Neither like nor Like slightly Like moderately Like very much Like extremely
dislike
Ratings

Figure 2. Acceptability on the Texture Attributes of Tilapia Sausage

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 50

45

40

35

30
Percentage

25 T1
T2
T3
20

15

10

0
Like slightly Like moderately Like very much Like extremely
Ratings

Figure 3. Acceptability on the Odor Attributes of Tilapia Sausage

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 60

50

40
Percentage

30
T1
T2
T3

20

10

0
Neither like nor Like slightly Like moderately Like very much Like extremely
dislike
Ratings

Figure 4. Acceptability on the Taste Attributes of Tilapia Sausage

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 60

50

40
Percentage

30 T1
T2
T3

20

10

0
Like slightly Like moderately Like very much Like extremely
Ratings

Figure 5. Acceptability on the Appearance Attributes of Tilapia Sausage

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