Chemical Composition and Storage Stability of Dolphinfish (Coryphaena spp.) Siomai from Kiamba, Sarangani Province under Chilled and Frozen Conditions

Abstract

The increasing demand for value-added fish products has led to the exploration of alternative preservation methods to extend shelf life and maintain quality. Temperature is one of the primary factors in controlling the spoilage in fish because it has a direct effect on the growth of microorganisms. Thus, this study evaluates the acceptability and nutritional value of dolphinfish (Coryphaena hippurus) siomai stored under chilled (0–5°C) and frozen (-18°C) conditions over 45 days. The proximate composition analysis determined the moisture, fat, protein, and ash content of the product. Lipid oxidation was assessed using peroxide value (PV) analysis at intervals of 0, 20, and 40 days. Sensory evaluation was conducted by a panel of 10 participants using a hedonic scale to assess appearance, odor, texture, flavor, and general acceptability. Results indicated that frozen storage significantly reduced lipid oxidation, with lower PV levels compared to chilled samples. Peroxide values in chilled samples exceeded the acceptable limit (5.0 meq/kg) by Day 40, whereas frozen samples remained within safe thresholds. Sensory evaluation showed no significant differences (p > 0.05) in appearance, texture, and flavor between storage treatments, with both conditions maintaining acceptable quality until Day 45. However, chilled samples showed higher susceptibility to oxidation and spoilage. This study confirms that frozen storage effectively slows lipid oxidation, prolonging the shelf life and maintaining the sensory attributes of dolphinfish siomai. Further research is recommended to optimize packaging and freezing techniques for improved preservation.