Acceptability Of Oyster (Ostreidae) As Chorizo

Abstract

Chorizo, a traditional Spanish sausage, is noted for its tasty and distinctive flavors. This study looks into a new way of preparing chorizo that employs oysters instead of standard beef ingredients. The goal is to evaluate the oyster-based chorizo's survivability, nutritional value, and flavor profile. Oysters are a nutrient-dense, responsibly farmed mollusk that can serve as a meat substitute while meeting customers' desire for nutritious, sustainably produced food. The study will involve making oyster chorizo, analyzing its physical and chemical properties, and conducting sensory tests to compare it to traditional animal chorizo. The findings suggest that oyster chorizo has similar texture and flavor characteristics and offers more nutritional advantages, including lower cholesterol and more omega-3 fatty acids. This creative product encourages the use of seafood substitutes in traditionally meat-centric items, satisfying the rising flexitarian and pescatarian markets and advancing sustainable eating practices. Specifically, it sought to determine the following specific objectives, to determine the sensory characteristics of the Oyster (Ostreidae) as Chorizo as assessed by teachers, oyster vendors, the local community, and students in terms of (Aroma, Taste, Appearance, Color and Texture), to determine the level of acceptability of the Oyster (Ostreidae) as Chorizo assessed by the respondents in terms of aroma, taste, appearance, color and texture as a whole, and to determine the Oyster (Ostreidae) Chorizo obtained based on the laboratory result. After testing the Oyster Chorizo, the researcher surveyed 50 randomly selected persons, composed of Teachers, Oyster Vendors, and Students of Central Philippines State University – Hinigaran Campus. In terms of Aroma, Taste, Appearance, Texture, and Color, the level of acceptability and the level of sensory characteristics of the product Oyster (Ostreidae) as Chorizo to Teachers, Oyster Vendors, Local Community, and Students were liked very much and accepted by the selected respondents. The findings revealed that texture and color were crucial and varied in acceptance of the product by Teachers, Oyster Vendors, Local communities, and Students, implying that presenting the product, Oyster (Ostreidae) Chorizo, appealingly is important. Oyster vendors, teachers, members of the local community, and students were among the responders who appreciated and accepted the product Oyster (Ostreidae) Chorizo, despite its unfamiliarity. Some responders acknowledge and believe that the product Oyster (Ostreidae) Chorizo can be used as a source of income and a new food product.