The study was conducted to determine the sensory characteristic of rice eel with pickled vegetables in two types of making sardines. The experimental research design was utilized to assess the quality description, level of desirability and general acceptability of the finished products.

Ten (10) food tasters/panelists were involved in the sensory and acceptability evaluation of the rice eel sardines. The panelists evaluated two samples for each of the finished products in each treatment while maintaining the anonymity on what type the sardines were made of. The analysis of variance at 0.05 level of significance was used to determine if the ingredient formulation of the different treatments affected the quality description, desirability level and acceptability of the sardines.

Result of the descriptive evaluation of sardines in color and appearance showed the dark brown color and appearance of Treatments 2 and 4 compared to the light brown color and appearance of Treatment 3 and the control treatment. The texture of the experimental treatments were slightly firm and Treatments 3 and 4 were juicy and tender that was comparable to the control treatment. Treatment 4 was adjudged to had pleasant with no gritty texture and with a well-blended taste. The most desirable flavor and aroma was on Treatment 2 and Treatment 3 was on taste. Two parameters color and appearance and taste showed significant differences when evaluated for its quality description. Moreover, there were significant differences on the desirability level which affected the color and appearance, flavor and taste of the finished products but were rated to be generally acceptable in making sardines and "liked very much" by the food evaluators.

Thesis (Master of Science-Home Technology)

Includes appendices and bibliographical references