The Introduction

As we enter the new of society, we can say that there are lots of progresses that have been made,
new equipment, new roads. And so on. But in spite of this changes and improvements there are still
problems exists, especially in the society of food. Researchers, technologies, scientists and even
industrialist continuously seek ways to develop new products which serve as filters in supply deficits of
food commodities in order to meet the needs of the people. Some people such as in rural areas would get
their food resources found on their surroundings. These give us an idea use shrimp and squid for patty
instead of pork or chicken.

Squid is the common name for a group of carnivorous marine mollusc in a class cephalopodan,
phylum Mollusc other members of the class include the octopus, cuttlefish and chambered nautilus. The
common squid is often found in schools, off the eastern coast of the United States. It has elongated,
slender bodies with triangular caudal fins. The head foot region is modified into five pair farms, or
tentacles, with a rows of suckers. The tentacles extend outward from, and surround the mouth. Four
pairs of tentacles are about equal length and are used to steer in swimming. One pair is somewhat longer
and retractile and is used to capture prey. The head of the squid possesses a funnel from witch exhalant
water-jets from the mantle cavity are shot, thus providing a means of rapid locomotion.

Shrimp are also considered the most popular shellfish in the Philippines with a hard external
covering known as shell. Many of the crustacean resources however, have developed into economically
important fisheries (e.g. shrimp fishery), so that the term shellfish has been rather limited to molluscs to
give distinction to the shrimp fishery and other important crustaceans fishery. Shrimp are considered a
good nourishing food because of its high protein and

1
Grolier Academic Encyclopaedia, Vol.18 (USA. Grolier Inc.1985) p. 203
2
Modesto A. Angeles, et. al, “Shrimp Technology Packing and Information Production section” ,
Fisheries Extension Division Bureau, Bureau of Fisheries and Aquatic resources, 860 Quezon Avenue,
Quezon City, Metro Manila, 1986, p.1
low in fat content. It can also fairly compete with pork and poultry products that can cause high blood,
which is high in cholesterol and fat content. Shrimp are riches in iodine and vitamins that of any other
food.3
Sweet potato (Ipomoea Batatas) is a tender, warm weather vegetable that requires along first free
growing season to mature large, useful roots. It is narrative in Central and South America. It is one of
the most important food crops in tropical and sub-tropical countries, whether both the root and tender
shoot are eaten as a vital source of nutrients. It is rich in vitamin A.
This study was undertaken to correct the problem of malnutrition and to make possible distribution
to the remote areas in the Philippines under varying environmental conditions. Furthermore, many of us
are familiar with pork patty, but because of the increasing cost of pork, many find this a good reason to
deprive oneself of eating these delicious and nutritious products. This product help maximize utilization
of shrimp and squid. It is the main reason why this study came up to determine the acceptability of patty
utilizing shrimp and squid as a raw material and sweet potato as extender.4

3
. New standard encyclopaedia, standard educational corporations Chicago, volume 13, p. 392.
4
. http://www.fao.org/WAIRdocs/x5434c/x5434c05.htm
Statement of the Problem
The main purpose of the study is to determine the acceptability level of shrimp and squid added
with sweet potato as extender.
Specifically, this sought to answer the following questions:
1. What is the acceptability level of squid added with sweet potato as extender as to its odor, taste
and texture?
2. What is the acceptability level of shrimp added with sweet potato as extender as to its odor, taste
and texture?
3. Is there a significant difference on the acceptability level of squid and shrimp patty added with
sweet potato as extender as to its odor, taste and texture?

Null Hypothesis
There is no significant difference on the acceptability level of squid and shrimp patty added with
sweet potato as extender in terms of their, odor, taste, and texture.
Theoretical/Conceptual Framework of the Study

Commercial shrimp species support an industry worth 50 billion dollars a year, and in 2010 the
total commercial production of shrimp was nearly 7 million tons. Shrimp farming took off during the
1980s, particularly in China, and by 2007 the harvest from shrimp farms exceeded the capture of wild
shrimp. There are significant issues with excessive by catch when shrimp are captured in the wild, and
with pollution damage done to estuaries when they are used to support shrimp farming. 5.

Many shrimp species are small as the term shrimp suggest, about 2 cm (0.79 in) long, but some
shrimp exceed 25 cm (9.8 in). Larger shrimp are more likely to be targeted commercially, and are often
referred to as prawns, particularly in Britain. All shrimp of commercial interest belong to the Natantia.
The FAO determine the categories and terminology used in the reporting of global fisheries. They
defined a shrimp as a “decapod crustacean of the suborder Natantia”.6

Squid have three hearts. Two branchial hearts feed the gills, each surrounding the larger systemic
heart that pumps blood around the body. Squid blood contains the copper-rich protein hemocyanin for
transporting oxygen. The faintly greenish hearts are surrounded by the renal sacs – the main excretory
system. The kidneys are difficult to identify and stretch from the hearts (located at the posterior side of
the ink sac) to the liver. The system heart is made of three chambers, a lower ventricle c and two upper
auricles. 7

5
A. Anker, S. T. Ahyong, P. Y. Noel, and A. R. Palmer (2006). “Morphological Phylogeny of Alpheid
Shrimps: Parallel Preadaptation and the Origin of a Key Morphological Innovation, the Snapping Claw
“,Series no. 209, p.48
6
Kenneth Chang, Shrimp, Bubble and Pop, “Molecular Evidence for High Frequency of Multiple
Paternity in a Freshwater Shrimp Species Caridina Ensifera“ July 2, 2011, p.98
7
O’Shea, S. (2003). “Giant Squid and Colossal Squid Fact Sheet”. The Octopus News Magazine
 PATTY

SQUID SHRIMP

QUALITY ATTRIBUTES

ODOR TASTE TEXTURE

GENERAL ACCEPTABILITY

Fig. I. A Schematic Diagram Showing the Acceptability Level of Squid and Shrimp Patty, added with
Sweet Potato as Extender in Terms of Color, Odor, Taste and Texture.
 Sweet potato crop is lifted by hand; great care being taken to avoid damage to the tubers, with
only the amount needed for immediate consumption being dug. If the crop is grown for sale or when
there is a pronounced dry season, the whole crop may be lifted at once. On a larger or commercial scale
effective harvesting machines have been developed; some consist simply of a plough that lifts the tubers
to the surface.19

Sweet potato is a plant that be longer to the family of convolvulaceae. It is a large, starchy,
sweet-tasting and tuberous roots. The young leaves and shoots are sometimes eaten as green. The edible
tuberous roots and long tapered, w/ a smooth skin whose color ranges between yellow, orange, red,
brown, purple and beige. 20

Based on these stated facts, the researchers has conducted an study focused on the acceptability
level of the squid and shrimp patty with sweet potato as extender, this may serve as a starting point for
increasing of food production and income grouse. (See Figure I).

Scope and Limitation of the Study

This study focused on the this study focused on the acceptability level of squid and shrimp patty
added with sweet potato as extender in terms of their color, odor, taste, and texture. It was conducted in
Fish Processing, Cooking Laboratory – Room 103 at Eastern Visayas State University – Carigara
Campus, Carigara, Leyte. The said study was started last February 29, 2016 up to March 7, 2016 for
almost one (1) week, with 5 pane lists every day. There were thirty (30) pane list involved in the
evaluation process, to test and rate the product as to its odor, taste, texture. The researchers used the 9 –
point Hedonic Scale to determine the acceptability level of the squid and shrimp patty added with sweet
potato as extender.

Chen, Heide, “An Atlas of Food and Agriculture”, Dimensions of Need, Vol. IV, Series No. 2 (August
19

1989), p. 10
20
Velmerugu, Ravindaran, Preparation of Potato Products and their Uses, (America Public Health
Association, McMillan Publishing C., New York, 1990), p. 23
Significance of the Study

This study will have a great significance nowadays especially that squid and shrimp are available
in many places. This can be utilized into several kinds of food preparations particularly in patty. The
findings of this study will be beneficial to the students, parents, instructors, the school and as well as to
the community.

Students. The result of this study will serve as a reference to their capacities on how to utilize
seafood in more beneficial purpose particularly in squid and shrimp. It will help them to be more
creative and resourceful to boost the economic status of our country.

Parents Through the result of this study, parents can adopt new ingredients and style in
preparing patty, not only in meat and vegetables but also they can utilize seafood particularly the squid
and shrimp as main ingredients in making patty.

Instructions. By this study, our instructors are able to enrich the knowledge in the field of Food
Processing by utilizing squid and shrimp into patty.

School. This will serve as the students reference, pertaining to those students who are willing
and interested to learn how to utilize the squid and shrimp into a new dish which is the patty.

Community. Results of this study will provide vital information about utilizing the squid and
shrimp into patty and help them to improve their livelihood income and it will encourage the people in
community and to the fisher folks to culture and propagate the aquatic resources especially the squid
and shrimp.
Definition of Terms

The following terms identified are defined conceptually and operationally to provide the readers
a clear meaning of the term used in the study.

Acceptability . The product that gives an acceptable impression to the consuming public. 21as
used in this study, it is the acceptability of finished product based on the result of evaluation of the
panelists.

Hedonic Scale. Is the test that defines the categories of responses in terms of like and dislikes.
The test is generally presented with “like extremely” at the top and “dislike extremely” at the bottom. 22

Odor. The quality of material or substance that render it’s perceptible to a sense of smell.23 As
used in the study, it refers to the scent or aroma of the product.

Shrimp. A small slender long-tailed crustaceans of the family ceangonidae, related to the
lobster, crayfish and prawn many species of are valued as food.24 In this study, it is one of the added
flavorings in making biscuits.

21
New Webster’s Dictionary (USA: PSI and Associates Incorporation, 1989), p.6
22
Claudio Virginia et. al, Likes Nor Dislikes Test, Experimental Cookery Readings and Manual,
(Montreal, Canada Brimar: Publishing Inc., 1974), p.233.
23
Jose Mendoza, 1986. Philippine Food Their Processing and Manufacture,(Manila, Philippines: Rex
Bookstore, Inc.), p.42.
24
The New Webster Dictionary of the English Language, International Edition, (New York: Lexicon
International Guild Group, 1986), p.1682.
 Squid. A soft bodies sea animal related to the octopus and cattle fish.25 As used in the study, it is
one of the main ingredients in making nuggets.

Sweet potato. The Sweet Potato Plant ( Ipomoea Batatas) belong to family ( Convolvulaceae)
also called “yam”.26 as used in the study, it is one of the raw materials in kroepeck.

Taste. The sense that distinguishes between sweet, sour, salty and bitter qualities of something
placed in the mouth. 27 As used in the study, it is one of the physical sensory characteristics that are
being compared.

Texture. In this study, it refers to the smoothness or roughness of the products. 28 In this study, it
is one of the quality attribute evaluated by the panelists.

25
American Heritage School Dictionary, Houghton and Mifflin Company, USA, 1972-1977, p.842.
26
Letecia S. Navarro et. al-Homemaking for You and Me Food and Nutrition 1st Year (Abiva Publishing
Avenue, Quezon City) p. 3.2
27
Ibid, p.884
28
The Effect of Lemon Juice on this Fish Processing. The Philippine Journal and Fisheries, BFAR,
Intramuros, Manila 1993, pp.2-3
 Chapter III

METHODOLOGY

This chapter presents the research design, research locale, material, instrument, apparatus and
equipment, the procedure in making patty and data gathering technique, and the statistical treatment of
data.

Research Design

This study is as experimental research design to determine the acceptability level of squid and
shrimp patty added with sweet potato as extender.29

Research Locale

The experimental process of the food product, the squid and shrimp patty was conducted if Fish
Processing, Cooking Laboratory – Room 103 at Eastern Visayas State University – Carigara Campus,
Carigara, Leyte

Instrument, Apparatus and Equipment Used

The instrument, apparatus and equipment used in making squid and shrimp patty are as follows;

Measuring Cup Stove

Measuring Spoon Frying Pan
Chopping Board Mixing Bowl
Kitchen Knife Aluminum Tray
Ladle Plates

29
Laurenmtina P. Calmorin, et. al., Methods of research and Thesis Writing, (Rex Bookstore Pub.
Inc., 1994), pp. 4
Ingredients Used

Shrimp Squid
3 cups Shrimp (minced) 2 cups Squid (minced)
1 cup Sweet Potato (minced) ½ Sweet Potato (minced)
1/3 cup Carrots (minced, for coloring) 1/3 cup Carrot (minced, for coloring)
1/3 cup Onion (minced) 1/3 cup Onion (minced)
1 tbsp. Garlic (minced) 1 tbsp. Garlic (minced)
2 tbsp. Oyster Sauce 2 tbsp. Oyster Sause
2 tbsp. Magic Sarap (for seasoning) 2 tbsp. Magic Sarap (for seasoning)
1 ½ cup Flour 1 ½ cup Flour
1 tsp. Pepper (for seasoning) 1 tsp. Pepper

Procedure

1. Pepare all the ingredients needed for the patty

2. Separate the dry and wet ingredients
3. Mix the sweet potato and carrots thoroughly.
4. After mixing them, add the unions, garlic.
5. Then add the shrimp
6. Next is adding flour on the mixture to make it sticky
7. After mixing them, add the oyster sauce together with magic sarap and the pepper
8. Finally after mixing all together, get a small amount and form it into a flat circle that looks
like a patty.
9. Let it cool, and fry afterwards
10. Do the same thing in making the squid patty. (follow all the procedure from 1-9).
Data Gathering Technique
The researchers will use the sensory evaluation sheet in collecting and gathering the data through
the use of 9 – point Hedonic Scale in assesing the quality attributes and characteristics of the squid and
shrimp patty. The selected panellists will evaluate the acceptability level of squid and shrimp patty
added with sweet potato as extender, as to its, odor, taste and texture. The panellists will be giving a
certain number to each quality attributes according to their senses with the use of 9-point Hedonic Scale.
 antioxidant powerhouse, and is linked to anti-aging benefits, cancer prevention and the maintenamce of
good eyesight, according to the National Institutes of Health. 12

Sweet Potato (Ipomoea batatas) is a herbaceous perennial vine plant, bearing alternate heart
shaped root crop and palmate lobed leaves and medium-sized sympetalous flowers. Sweet potato
varieties w/ white or purple, pale yellow flesh are sweet and most than those with red, pink or orange
flesh. Its flash ranges from beige through white, red, pink, violet, yellow, orange and purple. 13

According to the Food and Agriculture Organization (FAO) statistics, world production of
Sweet Potato in 2004 was 127 million tons, the majority comes from china, w/ a production of 105
million tons from 49,000 km, and about half of the Chinese crop is used for livestock. Sweet potatoes
are utilized as food as well as livestock feed all over the world. In the tropics the fresh roots are
commonly boiled, fried or roasted and eaten as a carbohydrate constituent of the diet. Recent attention
has been paid to the nutritional value of the leaves, which can contain as much as 27% protein (dm
basis). 14
Sweet Potatoes are now cultivated throughout tropical and warm temperature regions wherever
there is sufficient water to support their growth. There are manycultivars of sweet potato each with its
own characteristics of size, shape, colour, storage life, levels of nutrition and suitability for processing.
A single plant may produce 40 to 50 tubers ranging in length from a few to 30cm; they may be spindle-
shaped or spherical and weigh from 100g to 1kg. Tubers may have a smooth of irregular surface and the
skin and the flesh may range from almost pure white through cream yellow, orange and pink, to a very
deep purple. The chemical composition of sweet potatoes varies greatly according to genetic and
environmental factors.
It is in these aspects that the researchers will be conducting a study on the acceptability level of
squid and shrimp patty added with sweet potato as extender, for a future bases and references for
possibilities and additional income. 15

12
http://www.livescience.com
13
Klein, Jan, Relationship of Root Crops and Tubers, (Massachusettes, Al-Asgah Printing Press Inc.,
1989), p. 90
Shapira N., et. al., “Sweet Potato Production and Proteins Plants”, Topical Root Crop, Vol. X, Series
14

No. 150 – 321 (June-July 2007), p. 22

15
Duncan, Daniel B., Classification of Sweet Potato. (Scottland, Elsevier Scientific Publishing
Company, 1990), p. 114
that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and
lowers triglycerides. 5
Squid are cephalopods of the order Teuthida, which comprises around 304 species. Like all other
cephalopods, squid have a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish,
have eight arms arranged in pairs and two, ussually longer, tentacles. Squid are strong swimmers and
certain species can “fly” for short distances out of the water. Squid are members of the class
Cephalopoda, subclass Coleoidea, order Teuthida, which has two major suborders, Myopsina and
Oegopsina (including giant squid such as Architeuthis dux). Teuthida is the largest cephalopod order
with around 300 species classified into 29 familie. 6
Squid have differentiaated from their ancestral mollusces such that the body plan has been
condensed antero-posteriorly and extended dorso-ventrally. What before may have been the foot of the
ancestor is modified into a complex set of tentacles and highly developed sense organs, including
advanced eyes similar to those of vertebrates. 7
Squid are found abundantly in certain areas, and provide large catches for fisheries. The body
can be stuffed whoe, cut into flat pieces, or sliced into rings. Squid is as good food source for zinc and
manganese, and high in copper, selenium, vitamin B12 , and riboflavin. Squids contain sufficient copper
that fulfilts the 90% of the bodys requirement. Copper, being a trace mineral, is essential for absorbing,
storing asnd metabolizing iron and stimulating the formation of red blood cells. 8

5
Bruce, Niel and Alison MacDiarmid (2009) “Crabs, Crayfish and other Crustaceans – Lobsters, Prawns
and Krill” Te Ara – the Encyclopedia of New Zealanf, updated 2 March 2009
6
Ward Peter (2006) Out of Thin Air: Squid Source, National Academies Press p 219
7
S. De Grave, Y. Cai & A. Anker (2008). Estelle Virginia Balian C. Leveque, H. Segers & K. Martens,
ed “Global Diversity of Squid. Hydrobiologia. Freshwater Animal Diversity Assesment, pp. 64-66
8
http://marinespecies.org/aphia.php?p=browser&id=325342&expand=true#ct
 Squids contain large amounts of phosphorus, similar to fish and shrimps. This mineral is
neccessary for stimulating calcium and building the bones and teeth. A great source of vitamin B12,
squids are known to lower homocystein levels in the body, which can otherwise increase the rate of
strokes and heart attacks. Frequency and duration of migraines are lowered due to the presence of
vitamin B2 (riboflavin) in plentiful quantities. 9
Squid help in stabilizing sugar levels in the blood due to an increased supply of vitamin B3 to the
body. Deficiency of zinc can lead to a range of infectious organisms damaging the body. However,
swuids which are rich in this component strenghten the immune system. Squids have an abundance of
this mineral; it helps in relieving symptoms of arthritis and controlling damage caused by free radicals.
10

Sweet potato has the shortest growing cycle of the root crops grown in the tropics. The crop is
normally yharvested when the vines and leaves have turned yellow, generally about 4 months after
planting. In traditional farming systems, where the crop is mainly intended for consumption by
subsistence farmers, harvesting may be spread over several months. 11
Sweet potatoes are high in vitamin A, vitamin B5, B6, thiamin, niacin, riboflavin, and, due to
their orange color, are high in carotenoids, They’re fat-free, relatively low in sodium and have fewer
calories than white potatoes although they do have more sugar. Sweet potatoes are one of the best
sources of vitamin A; a large one contains more than 100 percent of the daily recommended intake,
according to the U.S. Food and Drug Administration. Vitamin A is an

9
Johnson, W.; Soden, P.D.; Trueman, E.R. (1972). “A Study in Jet Propulsion: An Analyses of the
Motion of the Squid, Loligo Vulgaris”. Jounal of Experimental Biology 56 155-165.
10
Arkhipkin, A.I. &V.V. Laptikhovsky 2010. “Observation of Penis Elongation in Implications for
Spermatophore Transfer in Deep-Water Squid”, Journal Molluscan Studies, pp. 43-46
11
Nazmi, H.M, “Effect of Sweet Potato Meal Protein by other Plant Protein Sources on the Growth
Performance of Nile Tilapia:, International System on Tilapia in Aquaculture, Vol. XII, Series No. 321
(January – February 2000), p. 46
crustacean which resembles a shrimp tends to be called one. They play important roles in the food chain
and are an important food source for larger animals ranging from fish to whales . 2
Shrimp are widespread, and can be found near the seafloor of most coasts and estuaries, as well
as in rivers and lakes. There are numerous species, and usually there is a species adapted to any
particular habitat. Most shrimp species are marine, although about a quarter of the described species are
found in fresh water. Marine species are found at depths of up to 5,000 metres (16,000 ft), and from the
tropics to the Polar Regions. 3
Shrimp are marketed and commercialized with several issues in mind. Most shrimp are sold
frozen and marketed based on their catergorization of presentation, grading, colour, and uniformity.
Shrimp have high levels of omega-3 fatty acids and low levels of mercury. Usually shrimp is sold
whole, though sometimes only the meatof shrimp is marketed. Although there are thousand of species of
shrimp worldwide, only 20 of these species are commercially significant. All of them are decapods,
most of them belong to the Dendrobranchiata and others are penaeid shrimp. 4
Shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is
also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the
method of preparation. Shrimp consumption, however, is considered healthy for the circulatory system
because the lack of significant levels of saturated fat in shrimp means

2
Bolemann, F,; P. Romano; H. Fabritiusb; D. Raabeb; M. Epple (October 2007). “The Composition of
the Exoskeleton of two Crustacea: The American Lobster Homarus Americanus and the Edible Crab
Cancer Pagurus.”. Thermochinica Acta 463 (1-2): 65-68. Retrieved 14 August 2012
3
A. Gracia (1996). “White Shrimp (Penaeus Setiferus) Recruitement Overfishing”. Marine and
Freshwater Research 47 (1): 59-65 10.1071/MF9960059
4
Rudloe & Rudloe, “A Bouillabaisse of Fascinating Facts about Shrimp”. NOAA: National Marine
Fisheries Service. Retrieved October 22, 2009, pp. 15-26
Chapter IV
PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter focused on the presentation, analysis and interpretation of data gathered using 9-point
hedonic scale as rated by selected panellist. It present the result using statistical indicators needed to
answer the problem under the study.
Discussion on this chapter focused on the acceptability of squid and shrimp patty. It is accompanied
with tables and gives a clear presentation of the finding.

TABLE I-A
SENSORY EVALUATION OF SQUID PATTY ADDED WITH SWEET POTATO AS EXTENDER
AS TO ODOR, TASTE AND TEXTURE (FIRST TRIAL)
Number of Quality Attributes Total General Descriptive
Panellists Odor Taste Texture Acceptability Interpretation
1. 9 8 9 26 8.7 Like extremely
2. 9 9 9 27 9 Like extremely
3. 8 7 8 23 7.7 Like very much
4. 8 7 8 23 7.7 Like very much
5. 9 7 9 25 8.3 Like very much
6. 8 7 9 24 8 Like very much
7. 9 9 9 27 9 Like extremely
8. 8 9 9 26 8.7 Like extremely
9. 8 9 8 25 8.3 Like very much
10. 8 9 9 26 8.7 Like extremely
11. 9 9 9 27 9 Like extremely
12. 9 9 9 27 9 Like extremely
13. 8 8 8 24 8 Like very much
14. 9 9 9 27 9 Like extremely
15. 9 9 9 27 9 Like extremely
16. 8 8 8 24 8 Like very much
17. 9 9 9 27 9 Like extremely
18. 9 9 9 27 9 Like extremely
19. 8 8 9 25 8.3 Like very much
20. 8 8 8 24 8 Like very much
21. 8 8 8 24 8 Like very much
22. 8 8 8 24 8 Like very much
23. 8 9 8 25 8.3 Like extremely
24. 9 9 9 27 9 Like extremely
 25. 9 9 9 27 9 Like extremely
26. 9 9 9 27 9 Like extremely
27. 9 9 9 27 9 Like extremely
28. 6 6 6 18 6 Like slightly
29. 9 8 9 26 8.7 Like extremely
30. 9 9 9 27 9 Like extremely
Total 254 251 258 254.4
Mean 8.5 8.4 8.6 8.5 Like extremely

As presented in Table I-A, there were 30 panellists who evaluated the products with regards to
its odor, taste, and texture.
As to odor out of 30 panellists, 16 panellists rated 9 described as “Like extremely” and one
panellist rated 6 described as “Like slightly”, as taste 16 panellist rated 9 described as “Like extremely”,
8 panellist rated 8 described as “Like very much” , 5 panellist rated 7 described as “Like moderately”,
and one panellist rated 6 described as “Like slightly”, as texture 20 panellists rated 9 described as “Like
extremely”, 9 panellists rated 8 described as “Like very much” and one panellist rated 6 described as
“Like slightly”.
As to summary mean result on the quality attributes, odor got a mean of 8.5 described as “Like
extremely”, taste got a mean of 8.4 described as “Like extremely”.

Table I-B
SENSORY EVALUATION OF SQUID PATTY AS TO ODOR, TASTE AND TEXTURE (SECOND
TRIAL)

Number of Quality Attributes Total General Descriptive

Panelist’s Odor Taste Texture Acceptability Interpretation
1. 8 8 9 25 8.3 Like extremely
2. 9 8 9 26 8.7 Like extremely
3. 9 9 9 27 9 Like extremely
4. 9 8 9 26 8.7 Like extremely
5. 8 8 9 25 8.3 Like very much
6. 8 8 9 25 8.3 Like very much
7. 8 9 9 26 8.7 Like extremely
8. 9 9 9 27 9 Like extremely
9. 9 8 9 26 8.7 Like extremely
10. 9 9 9 27 9 Like extremely
11. 9 9 9 27 9 Like extremely
12. 9 8 9 26 8.7 Like extremely
13. 8 9 9 26 8.7 Like extremely
14. 9 9 9 26 9 Like extremely
 15. 9 9 9 27 9 Like extremely
16. 9 9 9 27 9 Like extremely
17. 8 8 9 25 8.3 Like very much
18. 9 8 8 25 8.3 Like extremely
19. 9 9 9 27 9 Like extremely
20. 9 9 8 26 8.7 Like extremely
21. 9 9 9 27 9 Like extremely
22. 9 9 9 27 9 Like extremely
23. 9 9 9 27 9 Like extremely
24. 9 9 9 27 9 Like extremely
25. 9 9 9 27 9 Like extremely
26. 9 9 9 27 9 Like extremely
27. 9 9 9 27 9 Like extremely
28. 9 8 9 26 8.7 Like extremely
29. 9 9 9 27 9 Like extremely
30. 9 9 9 27 9 Like extremely
Total 264 260 268 255.4
Mean 8.8 8.7 8.9 8.5 Like extremely
As gleaned from Table I- there were thirty panelist who evaluated the product with regards to its
odor, taste and texture.
As to odor, out of thirty panelists, twenty-four panelists gave a rating of a described as “Like
extremely” and six panelists also rated 8 described as “Like very much”, as to taste twenty panelists also
rated 9 described as “Like extremely” and ten panelists gave a rating of 8 described as “Like very
much”. Lastly on texture, twenty-eight panelists gave a rating of 9 described as “Like extremely” and
two panelists rated 8 interpreted as “Like very much”.
As to summary mean result on the quality attributes, odor get a mean of 8.8 interpreted as “Like
extremely”, taste got a mean of 8.7 described as “Like extremely” and texture got 8.9 interpreted as
“Like extremely”.

TABLE II
SUMMARY MEAN RESULT FOR TWO TRIALS OF SQUID PATTY ADDED WITH
SWEET POTATO AS EXTENDER
Quality Trials Total General Descriptive
Attributes 1 2 Acceptability Interpretation
Odor 8.5 8.8 17.3 8.7 Like extremely
Taste 8.4 8.7 17.1 8.6 Like extremely
Texture 8.6 8.9 17.5 8.8 Like extremely
 As down in Table II, the summary result for general acceptability of squid patty. It was found
that odor got a mean of 8.7 interpreted as “Like extremely”, taste got a mean of 8.6 described as “Like
extremely” lastly on texture got mean of 8.8 interpreted “Like extremely”

TABLE III-A
SENSORY EVALUATION OF SHRIMP PATTY ADDED WITH SWEET POTATO AS
EXTENDER AS TO ODOR, TASTE AND TEXTURE “FIRST TRIAL”
Number of Quality Attributes Total General Descriptive
Panelist’s Odor Taste Texture Acceptability Interpretation
1. 9 9 9 27 9 Like extremely
2. 9 9 9 27 9 Like extremely
3. 8 8 8 24 8 Like very much
4. 8 8 8 24 8 Like very much
5. 9 9 9 26 8.7 Like extremely
6. 9 9 9 27 9 Like extremely
7. 9 9 9 27 9 Like extremely
8. 8 9 9 26 8.7 Like extremely
9. 9 8 8 25 8.3 Like very much
10. 9 9 9 27 9 Like extremely
11. 9 9 9 27 9 Like extremely
12. 9 9 9 27 9 Like extremely
13. 7 9 7 21 7 Like moderately
14. 8 8 8 24 8 Like very much
15. 9 9 9 27 9 Like extremely
16. 8 8 8 24 8 Like very much
17. 9 9 9 27 9 Like very much
18. 9 9 9 27 9 Like extremely
19. 9 9 9 27 9 Like extremely
20. 9 9 9 26 8.7 Like extremely
21. 9 9 9 27 9 Like extremely
22. 9 9 9 27 9 Like extremely
23. 9 9 9 27 9 Like extremely
24. 9 9 9 22 9 Like extremely
25. 9 9 9 27 9 Like extremely
26. 9 9 9 27 9 Like extremely
27. 9 9 9 27 9 Like extremely
28. 7 7 7 21 7 Like extremely
29. 9 9 9 27 9 Like extremely
30. 9 9 9 27 9 Like extremely
Total 260 260 261 260.4
Mean 8.7 8.7 8.7 8.5 Like extremely
 As gleaned from Table III-A , there were thirty panelists who evaluated the products with
regards to its odor, taste and texture.
Out of thirty panelists, in odor 22 panelists gave the rating of 9 interpreted as “Like extremely”, 6
panelists gave a rating of 8 described as “Like very much” and 2 panelists also rated as 7 described as
“Like moderately”. As to taste 22 panelists rated 9 interpreted as “Like extremely”, 8 panelists gave a
rating of 8 describe as “Like very much” and 2 panelists gave a rating of 7 described as “Like
moderately”. With regards to texture, 23 panelists gave a rating of 9 interpreted as “Like extremely”, 5
panelists gave a rating of 8 described “Like very much” and 2 panelists also rated as 7 described as
“Like moderately”.
As to summary the mean results on the quality attributes, odor got a mean of 8.7 interpreted as
“Like extremely” and the last one, the texture, got a mean of 8.7 interpreted as “Like extremely”.