Acceptability of Smoked Rice Eel (Monopterus albus) Flavored with Lemongrass Extract in Different Levels of Brine Solution
DOI:
https://doi.org/10.65339/ijsair.V2.I2.302Keywords:
Rice Eel, Lemongrass Extract, Smoking, Monopterus albus sp, Zero HungerAbstract
The study evaluated the acceptability of smoked Rice eel (Monopterus albus) flavored with lemongrass extract in different levels of brine solution in terms of color, aroma, texture, and taste. In addition, the acceptability composite index, proximate analysis and nutritional composition, and economic feasibility of the product were evaluated. Developed packaging, name and logo of the product were also made. There were three treatments in this study. Based on the overall acceptability, Control was increased by 12%, 6% and 2% as compared to T3, T1 and T2, respectively. In terms of color acceptability, Control was increased by 13%, 10%, and 3% as compared to T3, T1, and T2, respectively. In terms of aroma acceptability, Control and T2 were increased by 4% as compared to T1 and T3. In terms of texture acceptability, C was increased by 12%, 4% and 2% as compared to T3, T1 and T2, respectively. In terms of taste acceptability, Control was increased by 22%, 7% and 3% as compared to T3, T1 and T2, respectively. Overall, Control was the most accepted among all the treatments in terms of color, aroma, texture and taste. Control is ranked first, T2 ranked second, T1 (third) and last is T3. The proximate composition of smoked rice eel flavored with lemongrass extract in 10% brine solution revealed that smoked Rice eel contains 21.68% crude protein, 0.79% crude fiber, 1.07% crude fat, 67.26% moisture and 5.73% ash. The shelf life of smoked eel is safe within four weeks in a vacuum-sealed pack stored in refrigerated 4 °C.Processing of smoked rice eel is economically feasible with 53.17% ROI.
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