Author
Gerell Aninang Tanlawan-Orario*
Capiz State University – Main Campus, Roxas City, Capiz, Philippines
Abstract
This study focused on the formulation, analysis, and consumer acceptability of squid–scallop sauce prepared in three treatments: Treatment A (Natural), Treatment B (Calamansi), and Treatment C (Sweet and Spicy). Consumer acceptability was evaluated using a structured sensory assessment of appearance, aroma, taste, texture, and overall acceptability through a 9-point hedonic scale, with evaluations conducted by 10 semi-trained panelists and 100 consumer evaluators. Results showed that all three formulations were highly acceptable, with mean hedonic scores ranging from 8.12 to 9.00, interpreted as “Liked Extremely.” The sauce was described as visually appealing with a consistent color, a pleasant and balanced seafood aroma, a flavorful taste characterized by a harmonious blend of sweetness and umami, and a smooth, velvety texture. Statistical analysis revealed no significant differences among the three treatments in terms of appearance, aroma, taste, and texture, although the sweet and spicy formulation obtained slightly higher ratings in aroma and overall acceptability. Shelf-life testing indicated that the sauce remained acceptable for a limited period at room temperature but exhibited extended stability under refrigerated storage. Microbial analysis confirmed product safety, showing no presence of Salmonella and only minimal levels of coliforms and Escherichia coli, while proximate analysis revealed a moisture content of 68.45%, protein content of 12.32%, fat content of 4.15%, carbohydrates of 9.25%, ash content of 5.62%, and an energy value of 121.5 kcal per 100 mL, indicating that the squid–scallop sauce is a safe, nutritious, and highly acceptable condiment with strong potential for commercialization.
Keywords: Squid and scallop sauce, seafood condiment, experimental-developmental research, food safety, functional food.
*Corresponding author/ Email: jaylenetanlawan2@gmail.com
DOI: http://doi.org/10.69651/PIJHSS0502930
Recommended citation:
Tanlawan-Orario, G. A. (2026). Formulation, analyses, and acceptability of squid-scallop sauce. Pantao (The International Journal of the Humanities and Social Sciences) 5 (2), 626-650. http://doi.org/10.69651/PIJHSS0502930
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