Authors : Yushania Quinn Emmanyuele D. Ruedas; Emmanuel G. Ruedas; Mary Yole Apple Declaro-Ruedas; Andrea H. Tinamisan

Volume/Issue : Volume 11 - 2026, Issue 2 - February

Google Scholar : https://tinyurl.com/7y38rfu2

Scribd : https://tinyurl.com/2vf8ee72

DOI : https://doi.org/10.38124/ijisrt/26feb158

Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.

Abstract : The study was conducted to evaluate the tuna enhanced ice cream for both sensory attributes (color, aroma, taste, texture), physicochemical properties (sweetness, melting rate, and pH) and its comparative costing and ROI. It utilized an experimental research design in a Completely Randomized Design (CRD) with two treatments: (1) control ice cream without tuna, and (2) ice cream with tuna incorporation. Each treatment was prepared with five replications. Result shows that both trained panelists and customer evaluators liked the product when they tested it with their senses. Customers evaluated the tuna ice cream as "Like Extremely," which shows that it could sell well as a new frozen treat. In terms of physicochemical attributes, the control had a higher pH, less sweetness (°Bx), and melted more quickly than the tuna ice cream. Tuna proteins lower liquid sugar, change pH, and change how things freeze. Lastly, the t-test showed that the only sensory characteristic that was statistically different between trained and consumer raters was taste. In terms of physicochemical indicators, the pH changed significantly because of the tuna enhancement, but the sweetness and melting rate did not. Likewise, the tuna enhanced ice cream shows a more favourable cost of goods per serving (COGS) percentage as compared to the control treatment.

Keywords : Tuna, Acceptability, and Enhancement

References :

1. Adapa, S., Schmidt, K. A., Jeon, I., Herald, T. J., & Flores, R. A. (2000). Mechanisms of ice crystallization and recrystallization in ice cream: A review. Food Reviews International, 16 (3), 259-271. https://doi.org/10.1081/FRI-100100289
2. Ares, G., Barreiro, C., Deliza, R., Giménez, A., & Gámbaro, A. (2010). Application of a check-all-that-apply question to the development of chocolate milk desserts. Journal of Sensory Studies, 25(1), 67–86. https://doi.org/10.1111/j.1745-459X.2010.00284.x
3. Choo, S. , Leong S., and Henna L. (2010). “Physicochemical and Sensory Properties of Ice‐Cream Formulated Withvirgin Coconut Oil.” Food Science and Technology International 16: 531–541. 10.1177/1082013210367546.
4. Gabbi, D. K., Bajwa, U., & Goraya, R. K. (2018). Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (zingiber officinale). International Journal of Dairy Technology, 71 (1), 190-197. https://doi.org/10.1111/1471-0307.12430
5. Gopakumar, K. (2017). Fish and fishery products: Technology, utilization, and nutrition. CRC Press.
6. Granato, D., Branco, G. F., Cruz, A. G., Faria, J. D. A. F., & Shah, N. P. (2010). Probiotic dairy products as functional foods. Comprehensive Reviews in Food Science and Food Safety, 9 (5), 455-470. https://doi.org/10.1111/J.1541-4337.2010.00120.X
7. Guinard, J. X. (2018). Sensory and consumer testing with children. Trends in Food Science & Technology, 77, 1–9. https://doi.org/10.1016/j.tifs.2018.05.013
8. Hutchings, S. C., Low, J. Y. Q., & Keast, R. (2019). Sugar reduction without compromising sensory perception. An impossible dream. Critical Reviews in Food Science and Nutrition, 59 (14), 2287-2307. https://doi.org/10.1080/10408398.2018.1450214
9. Karaman, S., & Kayacier, A. (2012). Rheology of ice cream mix flavored with black tea or herbal teas and effect of flavoring on the sensory properties of ice cream. Food and Bioprocess Technology, 5 (8), 3159-3169. https://doi.org/10.1007/S11947-011-0713-5
10. Lacerda, R. F., Andersen, G., Junge, J. Y., Kidmose, U. & Bolini, H. M. A. (2023). Perception and acceptance of natural sweeteners in a plant-based cocoa-flavored ice cream: Difference between <scp>Danish</scp> and <scp>Brazilian</scp> consumers. Journal of Sensory Studies. https://doi.org/10.1111/joss.12890
11. Me‐elahi, A. , Habib S., Rahman M., Rahman G., and Bhuiyan M. (2002). “Sanitary Quality of Commercially Produced Ice Cream Sold in the Retail Stores.” Pakistan Journal of Nutrition 1: 93–94. 10.3923/pjn.2002.93.94.
12. Moriano, M. E., & Alamprese, C. (2017). Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study. Lwt - Food Science and Technology, 75 null, 329-334. https://doi.org/10.1016/J.LWT.2016.08.057
13. Muse, M. R., & Hartel, R. W. (2004). Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science, 87(1), 1–10. https://doi.org/10.3168/jds.S0022-0302(04)73135-5
14. Philippine Statistics Authority. (2023). Fisheries situation report. https://psa.gov.ph/
15. Singh, T. K., & Gamlath, S. (2012). Nutritional aspects of ice cream: A review. International Journal of Dairy Technology, 65(3), 315–322. https://doi.org/10.1111/j.1471-0307.2012.00848.x
16. Soukoulis, C., & Fisk, I. D. (2016). Innovative ingredients and emerging technologies for controlling ice recrystallization, texture, and structure stability in frozen dairy desserts: A review. Critical Reviews in Food Science and Nutrition, 56 (15), 2543-2559. https://doi.org/10.1080/10408398.2013.876385
17. Sorio, J. C., & Albina, M. B. (2019). Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostrea iredalei) Puree. Samar State University Journal
18. Tekle, S., Goktas, H., Agan, C., Develioglu-Arslan, A., & Tekin-Cakmak, Z. H. (2025). Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics. Gels, 11(8), 643. https://doi.org/10.3390/gels11080643
19. Zuidam, N. , and Velikov K. (2018). “Choosing the Right Delivery Systems for Functional Ingredients in Foods: An Industrial Perspective.” Current Opinion in Food Science 21: 15–25. 10.1016/j.cofs.2018.04.007.