Discipline: Natural Sciences
This study focused on the effectiveness of onion (Allium cepa) extract as preservative to galunggong (Decapterus macarellus). The study covers the effects of such a preservative to texture, odor, appearance, taste and over-all acceptability. The onion extract was applied on the fish and was placed in a 4 degree Celsius freezer, for 2 and 4 days. During the second and fourth day, the samples were presented to 30 panelists for evaluation using the Likert scale. The translation of scores using a T-test was done after the completion of the test for purpose of statistical analysis. At 0.05 level of significance, the p-values indicates that there is no significant difference between the fresh fish and with 2-day treatment in terms of appearance, odor, texture and the over-all acceptability except for taste. Moreover, the p-values indicates that there is significant difference between the fresh fish and with 4-day treatment in terms of texture, taste and the over-all acceptability except for the odor and appearance. Results indicated that no chemical and microbial analyses were done in the study.