Author

Blezel B. Manuel, LPT*
Oscariz UMC Christian School, Inc., Oscariz, Ramon, Isabela, Philippines

Beulah B. Estrada, M.A.T.
Isabela State University-Echague Campus, San Fabian, Echague, Isabela, Philippines

Abtract

This study developed and evaluated vacuum-packed pastil made from selected freshwater fish species—tilapia (F1), catfish (F2), mudfish (F3), and pangasius (F4)—with chicken (F0) serving as the control. The products were assessed for proximate composition, metabolizable energy, sensory acceptability, shelf life at room temperature, and economic viability in terms of return on expenses. Proximate analysis determined moisture, ash, lipid, protein, fiber, and carbohydrate contents, while metabolizable energy was computed using standard Atwater factors. Data were analyzed using one-way Analysis of Variance (ANOVA) and Tukey’s Honestly Significant Difference (HSD) test at a 0.05 level of significance. Results showed significant differences among formulations in moisture, ash, lipid, protein, carbohydrate, and energy, except for fiber, which remained consistently low. Catfish (F2) exhibited the highest ash, lipid, and metabolizable energy values, indicating superior mineral and caloric content. Mudfish (F3) had the highest protein level, while chicken (F0) recorded the highest carbohydrate content. Sensory evaluation revealed that catfish pastil (F2) achieved the highest overall acceptability, rated as “Like Very Much,” while chicken scored highest in appearance and aroma due to familiarity. Fish-based formulations performed better in taste, texture, and overall preference. Shelf-life assessment indicated that vacuum-packed pastil stored at room temperature remained acceptable for only one day. Economic analysis showed that tilapia pastil (F1) yielded the highest return on expenses, making it the most viable option for commercialization. Overall, freshwater fish-based pastil products demonstrated strong potential as nutritionally valuable, sensory acceptable, and economically feasible ready-to-eat foods, with specific formulations offering targeted benefits in protein, energy, and profitability.

Keywords: Fish pastil, freshwater fish, proximate composition, sensory evaluation, shelf life, metabolizable energy, economic viability.

*Corresponding author / Email: manuelblezel00@gmail.com
DOI: http://doi.org/10.69651/PIJHSS05021108

Recommended citation:
Manuel, B. B., & Estrada, B. B. (2026). Vacuum-packed pastil made from freshwater fishes. Pantao (International Journal of the Humanities and Social Sciences) 5 (2), 3509-3530. http://doi.org/10.69651/PIJHSS05021108

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