Analysis of factors influencing the consumption pattern in Los Baos, Laguna [Philippines] and dynamic sensory profiling of kinulob na itik: a traditional boiled-fried whole duck Amas platyrhynchos domesticus (Linnaeus, 1758)
2024
De la Pea, K.P.
The study was carried out to determine the factors that influence the consumption of kinulob na itik and to establish its sensory profile. Consumer survey was performed to identify the factors that influence the consumption of duck meat in Los Baos, Laguna [Philippines]. Results were used in the development of standard formulation and preparation method of kinulob na itik. Two treatments were proposed: KPC (pressure-cooked) and KB (boiled), and their physico-chemical characteristics and sensory profiles were assessed. Physico-chemical analysis showed no significant differences in the proximate composition of KPC and KB but KPC was significantly harder than KB. Sensory analyses (Check-All-That-Apply (CATA), hedonic rating and purchase intent, Temporal CATA (TCATA), and Temporal Dominance of Sensations (TDSS), were also performed to evaluate the product. CATA results showed that KPC had higher citations for burnt appearance, garlicky, and adobo; while KB had higher citations for peppery aroma, tender, and juicy. Hedonic and purchase intent ratings showed that KB had higher ratings for texture and overall liking and purchase intent. TCATA results showed that dry was more present in KPC than in KB at the start of mastification. TDS result showed six dominant attributes for both treatments: adobo, dry, fried, juicy, savory/umami and tender. Based on these findings, it is concluded that the texture properties of kinulob na itik, more so than its other sensory attributes, are the main drivers of liking and acceptability among consumers.
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