Acceptability of Mantis Shrimp (Stomatopods) as Seasoning Cube

Abstract

This study developed mantis shrimp (Stomatopods) seasoning cubes and assessed their sensory acceptability, observational shelf-life characteristics, and preliminary economic potential. A descriptive-experimental and research-and-development approach was applied using a Stage-Gate product-development framework. Thirty purposively selected evaluators from Barangay Castillo, Cabusao, Camarines Sur participated: 10 teachers, 10 students, and 10 fisherfolk. Three formulations were produced by varying the quantity of mantis shrimp powder while keeping the complementary ingredients constant. A four-point sensory-evaluation scale was used to assess color, taste, aroma, texture, and appearance. Formulation 3, containing 3/4 cup of mantis shrimp powder, obtained the highest overall weighted mean (M = 3.60) and was interpreted as Very Highly Acceptable. Formulation 2 obtained M = 3.11 and was Highly Acceptable, while Formulation 1 obtained M = 2.46 and was Moderately Acceptable. Visual shelf-life monitoring showed that all formulations retained acceptable physical quality from Days 1 to 59. On Day 60, Formulations 1 and 2 showed moisture-related deterioration, whereas Formulation 3 remained stable. A foul odor was detected in Formulation 3 on Day 61, indicating that its observational shelf life did not extend beyond 60 days under the storage conditions used. The source manuscript reported a positive gross-profit margin, suggesting preliminary livelihood potential. The findings support further development of mantis shrimp seasoning cubes, but laboratory nutrient analysis, microbiological testing, controlled packaging trials, and complete cost documentation are required before commercial food-safety, nutritional, or profitability claims are made.