Sensory evaluation of horn snail (Telescopium telescopium) patty
Paper Details
Sensory evaluation of horn snail (Telescopium telescopium) patty
Abstract
The researchers utilize horn snail (Telescopium telescopium) or bagongon as the main ingredient in making patty which has not been actively consumed because of the relatively low popularity despite its abundance. Bagongon is a type of sea snail commonly found in coastal areas and muddy estuaries. The abundance of the horn snail and its nutritional value allows the researcher to produce horn snail meat patty for hamburgers containing a high content of horn snail that can maximize the taste and aroma of horn snail which would help prevent diseases. The main thrust of this study is to determine the acceptability of horn snail patty in terms of appearance, aroma, taste, texture, flavor, and general acceptability. The researchers used the experimental design and descriptive survey methods as a tool in gathering the data with the three treatments consisting of 125 g, 150 g, 175 g of horn snail meat. The gathered data were tabulated using the weighted mean and the One-way ANOVA. Results show that T1 had the best result among the 3 treatments in terms of color, texture, and flavor while T3 had the best results among the 3 treatments in terms of taste, aroma, and overall acceptability. Results show that the three treatments do not differ from each other in overall acceptability and the null hypothesis is accepted. Furthermore, the three treatments were generally acceptable thus suggested that horn snail could be a good substitute for making a patty and can be produced as a new food product.
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Ma. Isabel P. Lanzaderas, Gilbert P. Panimdim, Proceso C. Valleser Jr.*, 2026. Sensory evaluation of horn snail (Telescopium telescopium) patty. Int. J. Biosci., 28(2), 7-16.
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