Sensory Evaluation on Palatability of Sulu Native Chicken (Gallus gallus domesticus) Adobo Marination at Different Length of Time

Abstract

This study focused on the Snsory Evaluation on Palatability of Sulu Native Chicken (Gallus gallus domesticus) Adobo Marination at Different Length of Time. This research was conducted at the experimental area of SSC School of Agriculture, Gandasuli, Patikul, Sulu from June 17, 2024 to September 8, 2024. It especially sought to answer the following questions.

1. What are the demographic profile of the respondents in terms of; Age, Gender, and Civil status?
2. How does the marination over the different length of time can affect the tenderness, juiciness and general acceptability of native chicken adobo?
3. Is there a significant difference to the length of time (0hr, 3hrs, 6hrs) in marination during making the Nantive chicken Adobo?

This study evaluates the sensory qualities and Palatability of Sulu Native Chicken (Gallus-gallus domesticus) marinated in adobo seasoning for varying durations. The research investigates how marination time affects the taste, tenderness, juiciness, and overall acceptability of the chicken. A panel of sensory evaluators assessed samples marinated for different time intervals, ranging from 1 hour to 6 hours.

The effect of effect of marination on native chicken adobo through different length of time: a. 0 hours, b 3 hours c. hours, are significantly affect the tenderness, juiciness and appearance of the chicken adobo. The findings implied for the marination over the different length of time can affect the tenderness, juiciness and general acceptability of native chicken adobo which 3–6 hours length of time of marination appears optimal for native chicken adobo to ensures a balance between flavor penetration, tenderness, and juiciness without risking textural degradation.

For the significant difference data implied that there is a significant difference to the length of time in marination during making of native chicken adobo, as based on the analysis of variance the evidence prove that there is at least one group mean is significantly different from the others. The results on One Way ANOVA, indicated significant variations in sensory attributes with extended marination enhancing flavor depth, tenderness, and juiciness. The study concludes that optimal marination time enhances the palatability of Sulu native chicken, contributing valuable insights for culinary practices and food processing industries.