Abstract
The main objective of this study is to determine and compare the taste attribute of salted mallard duck eggs as affected by different ratios of seashore mud in the Banate bay, Banate, Iloilo, Philippines. There were five treatments employed in this experiment. The treatments were Control (100% salt), Treatment 1(75% salt and 25% seashore mud), Treatment 2 (50% salt and 50% seashore mud), Treatment 3(25% salt and 75% ratio), and Treatment 4 (100% seashore mud) used for salting the mallard duck eggs for 18 days. Treatment 1 was the control. The experiment was evaluated by faculty from different campuses of the NIPSC – System. Completely Randomized Designed with the aid of statistical tool was utilized to get the results for different sensory characteristics. The results revealed in Flavor both Treatment 3 and 4 was "Highly Acceptable," while Control and Treatment 1 was "Moderately Acceptable," and Treatment 2 was "Acceptable." The general mean score was 2.96 and described as "Acceptable." In terms of Saltiness, Treatment 4 was "Highly Acceptable," and the rest was between "Moderately Acceptable" and "Acceptable."The general mean score was 2.66 and labeled as "Acceptable." All treatment was "Highly Acceptable" in terms of tenderness, with mean scores between 3.3 to 3.55. And lastly, for general acceptability, Treatments 2, 3, and 4 were "Highly Acceptable," and Control and Treatment 1 were "Acceptable." Thus, there were significant differences in the acceptability of salted eggs when subjected to different treatments and when assessed according to flavor, saltiness, and general acceptability. Seashore mud has a great potential to help the salted duck egg industry in the Philippines. This innovation of using local resources will also lessen the manufacturer's and producers' expenses and help increase their profits.
