Acceptability, Shelf Life and Microbial Analysis of Brine, Corn Oil, and Tomato Saucein Salmonete (Mullus surmuletus) Jackfruit (Artocarpus heterophyllus) Dish

This experimental-developmental study aimed to develop a bottled jackfruit-salmonete (mullet) dish as an innovative, affordable, and nutritious alternative to traditional canned sardines, addressing concerns over rising fish prices and depleting marine resources in the Philippines. The study specifically sought to determine the sensory qualities and acceptability of the product across three treatments: Treatment A (Tomato Sauce), Treatment B (Corn Oil), and Treatment C (Brine Solution). Using a completely randomized design with three replications, the products were evaluated by ten expert panellists and 100 consumer respondents using a Nine-Point Hedonic Scale. Data were analyzed using mean scores to determine acceptability levels. Results from expert evaluations revealed that Treatment B (Corn Oil) consistently obtained the highest mean ratings across sensory attributes, particularly in appearance, aroma, color, taste, and texture, all described as “Very Much Appealing” to “Extremely Soft and Intact.” Consumer acceptability tests confirmed these findings, with Treatment B garnering the highest grand mean (Liked Extremely), followed by Treatment A and Treatment C. The findings suggest that bottled jackfruit-salmonete dish, particularly with corn oil, is a highly acceptable product with potential for commercialization. This innovation offers practical implications for food entrepreneurs, jackfruit growers, and fishermen by providing a value-added product that utilizes local resources, promotes food security, and offers a healthy, protein-rich meal option for Filipino families.