Tuna sausage, local rice, Phuket Fish cakes flavor

Abstract

This research aimed to (1) study the production process of Phuket fried fish cakes, (2) determine the optimal ratio of tuna meat and native rice for producing tuna sausage with a Phuket fried fish cake flavor, and (3) examine consumer satisfaction with the developed product. The population and sample included students and personnel of Thalang Technical College as well as residents of the Mai Khao and Sakhu communities. Sensory evaluation and a satisfaction assessment form were used as research instruments, and the mean was applied for data analysis.

The results showed that (1) the Phuket fried fish cake production process was well accepted by tasters in terms of appearance, color, aroma, taste, texture, and overall liking, with average scores of 8.20, 8.18, 8.66, 8.74, 8.20, and 8.82, respectively. The product’s mellow flavor, herbal aroma, and soft texture contributed to its consumer appeal. (2) For the tuna sausage with native rice, the second formula received the highest acceptance across all attributes, with mean scores of 7.20 for appearance, 8.18 for color, 8.21 for aroma, 8.50 for taste, 7.20 for texture, and 8.20 for overall liking. The sausage offered a mellow, herb-infused flavor and a firm texture similar to Isaan sausage, making it widely acceptable. (3) Satisfaction with the final product—the tuna sausage with Phuket fried fish cake flavor—was high, with an average score of 8.20.

The study highlights product development using local ingredients to enhance value and reinforce Phuket’s identity, particularly by using tuna, one of the province’s key economic pillars.