Author

Jaylene Aninang Tanlawan*
Capiz State University – Main Campus, Roxas City, Capiz, Philippines

Abstract

This study, titled “Formulation, Analyses, and Acceptability of Corned Scallop,” employed an experimental-developmental research design to formulate and evaluate a seafood-based alternative to traditional corned meat products. The study involved 100 randomly selected consumers, who assessed overall acceptability using the Nine-Point Hedonic Scale, and 10 semi-trained panelists, who evaluated specific sensory characteristics, including appearance, aroma, taste, and texture. Three treatments were developed: Treatment A (Original Flavor), Treatment B (Spicy Flavor), and Treatment C (Cheese Flavor). Results indicated that all treatments were generally acceptable, but Treatment C consistently received the highest scores, particularly in appearance and texture. Panelists described Treatment C as bright and visually appealing, with a pleasant aroma, savory taste, and soft, desirable texture, demonstrating that scallop could successfully emulate the qualities of traditional corned meat. ANOVA analysis (p < 0.01) confirmed significant differences among treatments, notably in taste and texture, indicating that ingredient composition directly influenced sensory quality and consumer preference. General acceptability testing showed that Treatment C was the most preferred, validating the impact of flavoring on overall consumer perception. Shelf-life evaluation revealed that room temperature storage led to spoilage by the third week, whereas refrigerated samples remained safe and edible for up to four weeks, emphasizing the importance of proper storage for seafood-based products. Microbial analysis confirmed safety within DOST and FDA standards, with fecal coliforms below 3.0 MPN/g, and the absence of E. coli and Salmonella, while proximate analysis indicated a balanced nutritional profile, including 18.4% protein, 16.9% fat, and 60.9% moisture. These results demonstrate that Cheese-Flavored Corned Scallop is safe, nutritious, and commercially viable, with high sensory quality, consumer acceptability, and shelf stability under chilled conditions.

Keywords: Corned scallop, value-added seafood product, alternative protein source, product development, food innovation.

*Corresponding author/ Email: jaylenetanlawan2@gmail.com
DOI: http://doi.org/10.69651/PIJHSS0502929

Recommended citation:
Tanlawan, J. A. (2026). Analyses, and acceptability of corned scallop. Pantao (The International Journal of the Humanities and Social Sciences) 5 (2), 603-625. http://doi.org/10.69651/PIJHSS0502929

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