ACCEPTABILITY OF HOME-MADE DUCK HAM AS AFFECTED BY DIFFERENT FRUIT JUICES AS MARINADE

The study on acceptability of home-made duck ham was conducted to determine the effects of using different fruit juices as marinade on October 1, 2018 at the College of Agriculture, Mindanao State University, Fatima, General Santos City. A descriptive method of research was used to evaluate the acceptability of duck ham marinated from different fruit juices. The duck ham were presented to the evaluators for rating, using a score card. The score cards were used to rate their perception on physical appearance, aroma, taste, texture and tenderness of meat and the overall acceptability of duck ham. The sensory perception ratings of the evaluators was based on the rating scale that served as data of the study. The data were interpreted using a qualitative description of the computed means. The aroma, taste, texture and tenderness comparatively improved by pineapple juice, lemon juice and coconut juice as marinade for duck ham having an average rating that qualitatively described as having excellent aroma, taste and texture and having a very tender meat. The physical appearance were very appealing in all fruit juices used and were very acceptable.