Sensory, physicochemical, microbiological properties and commercialization preference of formulated spicy salted fish Ginamos

• Published in: European Food Science and Engineering Vol. 4; no. 2; pp. 75 - 80
• Main Authors: DAGODOG, Jess Mark, ABDULGANİ, Wendilyn, AKRİM, Sofia, TİKMASAN, Jurma, SARRİ, Jurmin, MARIBAO, Iannie
• Format: Journal Article
• Language: English
• Published: 31.12.2023

The purpose of this study was to reintroduce the spicy salted fish Ginamos made from anchovies (Stolephorus spp.) as a commercial product. Two formulations were prepared: F1 (one part of salt and five parts of fish) and F2 (one part of salt and four parts of fish). Panelists evaluated the sensory pr...