This project involves the utilization of fish (tilapia, dalagang bukid and maya-maya) for longganisa. This also compares the use of nitrite and non-nitrite in the formulation. The formulated fish longganisa were evaluated on its appearance, color, odor, texture and flavor using 7-point hedonic scale and general acceptability using 9-point hedonic scale. Preference test was conducted to 20 consumer panels to further validate results. Statistical treatment used were Analysis of Variance and Kramer’s Rank Sum Test for Hedonic Rating and Preference test, respectively. Direct material cost was computed in each product.

Results showed that all products were non-significant between and among product samples in terms of the five sensory attributes and general acceptability. Kramer’s rank sum test indicated that the fish longganisa with and without curing salt were non-significant between and among samples except for maya-maya with curing salt. This was the least liked fish longganisa. Direct material cost ranged from PhP31.00 to PhP 54.00 per 240 gram pack with tilapia exhibiting the lowest cost and maya-maya the highest cost.