FORMULATION, ANALYSES, AND ACCEPTABILITY OF TELESCOPE SNAIL AND SQUASH SKINLESS LONGGANISA

Abstract: This study developed and evaluated a value-added skinless longganisa using telescope snail (Telescopium telescopium) meat and squash (Cucurbita maxima) pulp as sustainable alternatives to conventional pork. The study aimed to determine the sensory qualities, general acceptability, shelf life, microbial safety, and nutritional composition of the formulated product. An experimental-developmental research design was employed using three formulations: Treatment A (75g telescope snail meat and 25g squash), Treatment B (50g telescope snail meat and 50g squash), and Treatment C (25g telescope snail meat and 75g squash). Sensory evaluation was conducted among 10 semi-trained evaluators and 100 consumers using a 9-point hedonic scale. Data gathered were statistically analyzed using Analysis of Variance (ANOVA) and Kruskal-Wallis test. Results revealed that Treatment B obtained the highest ratings in appearance, aroma, taste, texture, and overall acceptability. Statistical findings showed no significant differences in appearance, aroma, and texture, while significant differences were observed in taste and general acceptability among treatments. Shelf-life evaluation revealed that the product remained acceptable for 30 days under chilling conditions, while spoilage was observed on the 35th day. Microbial analysis confirmed the absence of Salmonella and acceptable microbial counts based on Philippine standards. Proximate analysis revealed that the product contained 10.93% fat, 9.34% protein, and a low caloric value of 31 kcal. The study concluded that telescope snail and squash can be utilized as nutritious, safe, sustainable, and acceptable ingredients in the production of skinless longganisa.

Keywords: Telescope Snail, Squash, Skinless Longganisa, Alternative Protein, Food Innovation, Sensory Evaluation.