Evaluation of Fish Sausage Product using Striped Snakehead (Channa striata) Species at UNICA Enterprise, Phnom Penh
Abstract
Purpose of the study: This study developed and evaluated a novel fish sausage utilizing the Striped Snakehead (Channa striata), an abundant yet underutilized species in Cambodia, to address the limited valorization of local fishery resources and the inconsistent quality of existing products.
Methodology: Three formulations with varying concentrations of sugar, salt, and corn starch were systematically assessed through physicochemical, microbiological, and sensory analyses. Physicochemical parameters included pH, water activity, and nutritional composition (protein, fat, and caloric value). Microbiological safety was verified by testing for E. coli, Salmonella spp., and total aerobic counts, while sensory attributes were evaluated by 30 panelists using a 9-point hedonic scale.
Main Findings: Results identified Treatment 3 as the optimal formulation, achieving the highest overall sensory acceptance (7.46) and significantly superior taste scores (p < 0.001). All formulations met international food safety standards, with pathogenic bacteria undetected. A central contribution of this research is the development and validation of a specific Hazard Analysis and Critical Control Points (HACCP) plan. Three Critical Control Points (CCPs) were identified: raw material reception, bone removal, and drying.
Novelty/Originality of this study: This study addresses the "absence of a HACCP plan" that previously hindered consumer trust. This research provides a clear pathway for the industrialization of safe, high-quality fish sausage, contributing to the economic valorization of Cambodia’s aquatic resources and offering a practical model for local food processors to meet regulatory standards.
References
United Nations Industrial Development Organization, Agro-value chain analysis and development: The fish processing sector in Cambodia. Phnom Penh, Cambodia: UNIDO, 2022.
Saindah, S. N., “The power of visual learning: Audio-visual health education to combat stunting in toddlers,” Journal of Health Innovation and Environmental Education, vol. 2, no. 1, pp. 68–75, 2025, doi: 10.37251/jhiee.v2i1.2008.
Afandi, R., “Practical spectrophotometry: Exploring maximum absorption peaks of Fe(SCN)₃ and CuSO₄ solutions using visible light,” Journal of Chemical Learning Innovation, vol. 2, no. 1, pp. 68–72, 2025, doi: 10.37251/jocli.v2i1.1932.
Food and Agriculture Organization of the United Nations, “National aquaculture sector overview: Cambodia,” FAO Fisheries and Aquaculture Department, 2019. [Online]. Available: https://www.fao.org/fishery/countrysector/naso_cambodia/en
Rahajo, M. S. and Kumyat, A., “Analysis of driving factors for the implementation of clean technology to optimize green manufacturing in the Wiradesa batik small and medium enterprises (SMEs),” Integrated Science Education Journal, vol. 6, no. 3, pp. 258–268, 2025, doi: 10.37251/isej.v6i3.2115.
Hidayah, A. N. and Pujiarti, P., “Sociological aspects of Eyes in the Land of Melus and their relevance to Indonesian language learning,” Journal of Language, Literature, and Educational Research, vol. 2, no. 1, pp. 106–112, 2025, doi: 10.37251/jolle.v2i1.1991.
Espejo-Hermes, N., Food safety and quality management in micro, small and medium-sized fish processing enterprises in Cambodia. Rome, Italy: Food and Agriculture Organization of the United Nations, 2022.
Sethanant, P., Kim, J., and Brain, M. M. C., “Molecular docking-based in silico evaluation of leaf compounds from Coleus blumei against MRSA,” Journal of Academic Biology and Biology Education, vol. 2, no. 1, pp. 7–15, 2025, doi: 10.37251/jouabe.v2i1.1660.
Khotimah, N., Tleumuratov, G., and Tanasavate, K., “Discrimination of Chinese female characters in the latest Dimsum novel by Clara Ng,” Journal of Language, Literature, and Educational Research, vol. 2, no. 1, pp. 85–91, 2025, doi: 10.37251/jolle.v2i1.1912.
Niimi, J. and Shiokawa, Y., “Quality evaluation of fish sausage during storage,” Journal of Food Science and Technology, vol. 52, no. 8, pp. 5172–5178, Aug. 2015, doi: 10.1007/s13197-014-1589-3.
Afriani, H. N. and Widodo, A., “Designing a green chemistry-based practical guide: Enhancing learning on reaction rates and chemical equilibrium,” Journal of Chemical Learning Innovation, vol. 2, no. 1, pp. 73–80, 2025, doi: 10.37251/jocli.v2i1.1922.
Noroozi, Z. and Van Iii, J. D., “Teratogenic effects of ethanolic Cinnamomum burmanni leaf extract on fetal development in white mice (Mus musculus L.),” Journal of Academic Biology and Biology Education, vol. 2, no. 1, pp. 1–6, 2025, doi: 10.37251/jouabe.v2i1.1657.
AOAC International, Official Methods of Analysis of AOAC International, 18th ed. Gaithersburg, MD, USA: AOAC International, 2005.
Indian Standards Institution, ISI Handbook of Food Analysis, Part XIII: General Methods. New Delhi, India: Indian Standards Institution, 1984.
Jin, S. K., Kim, J. S., and Yoon, W. B., “Effect of drying temperature on moisture content, water activity, and color of fish jerky,” Journal of Food Processing and Preservation, vol. 43, no. 7, p. e13987, Jul. 2019, doi: 10.1111/jfpp.13987.
Montes, C., Vicario, I. M., and Heredia, F. J., “Water activity and color properties of spray-dried paprika oleoresin with different carrier agents,” Journal of Food Processing and Preservation, vol. 39, no. 6, pp. 1866–1874, Dec. 2015, doi: 10.1111/jfpp.12437.
AOAC International, Official Methods of Analysis of AOAC International, 19th ed. Gaithersburg, MD, USA: AOAC International, 2012.
Krisnaningsih, E., Rosyidi, D., Radiati, L. E., and Thohari, I., “Microbiological and physicochemical properties of chicken sausage with the addition of konjac flour,” Journal of Applied Food Technology, vol. 6, no. 1, pp. 1–5, 2019, doi: 10.17728/jaft.3588.
Mayssara, A. A., Ashraf, A. K., and Nagwa, S. A., “Microbiological quality and safety of processed meat products in Egyptian markets,” Advances in Animal and Veterinary Sciences, vol. 7, no. 1, pp. 52–58, Jan. 2019, doi: 10.17582/journal.aavs/2019/7.1.52.58.
A. Nisah, Q.-U. Jatoi, and G. Tleumuratov, “Procedure text writing skills using silent film media in grade VII students of State Junior High School 10 South Tangerang,” J. Lang. Lit. Educ. Res., vol. 2, no. 1, pp. 1–9, 2025, doi: 10.37251/jolle.v2i1.1574.
K. Amano, “Fish sausages,” in Fish in Nutrition, E. Heen and R. Kreuzer, Eds. London, UK: Fishing News (Books) Ltd., 1965, pp. 398–405.
S. You et al., “Processing technology and quality change during storage of fish sausage,” Foods, vol. 11, no. 23, p. 3789, Nov. 2022, doi: 10.3390/foods11233789.
P. Chuapoehuk and N. Raksakulthai, “Process development of fish sausage,” J. Food Process. Preserv., vol. 25, no. 3, pp. 215–231, 2001, doi: 10.1111/j.1745-4549.2001.tb00460.x.
J. Emmanuel, R. J. Bawang, and U. Axunov, “As a strategy to boost tourism in the Philippines during the new normal,” Multidiscip. J. Tour. Hosp. Sport Phys. Educ., vol. 2, no. 1, pp. 83–89, 2025, doi: 10.37251/jthpe.v2i1.1914.
N. Raksakulthai, “Production and storage of Chinese style fish sausage from hybrid catfish,” Kasetsart J. (Nat. Sci.), vol. 35, pp. 349–356, 2001.
S. Sampels, “The effects of processing technologies and preparation on the final quality of fish products,” Trends Food Sci. Technol., vol. 44, no. 2, pp. 131–146, 2015, doi: 10.1016/j.tifs.2015.04.003.
S. Charlize, G. R. Semilla, and M. E. Hossain, “Reserving cultural heritage through traditional Filipino games,” Multidiscip. J. Tour. Hosp. Sport Phys. Educ., vol. 2, no. 1, pp. 76–82, 2025, doi: 10.37251/jthpe.v2i1.1915.
G. L. Russo et al., “Emerging technologies in seafood processing: An overview of high-pressure processing, ultrasound, pulsed electric field, and plasma technologies,” Compr. Rev. Food Sci. Food Saf., vol. 23, no. 1, p. e13281, 2024, doi: 10.1111/1541-4337.13281.
U.S. Food and Drug Administration, “Seafood HACCP,” 2025. [Online]. Available: https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/seafood-haccp
A. M. King, “Implementation of hazard analysis critical control point (HACCP) system to the fish/seafood industry: A review,” Food Rev. Int., vol. 17, no. 3, pp. 293–323, 2001, doi: 10.1081/FRI-100100290.
M. R. A. Islami, M. Zafari, and S. Anjum, “Wearable energy harvester: Application of piezoelectric sensors in shoes as a portable power source,” Integr. Sci. Educ. J., vol. 6, no. 3, pp. 249–257, 2025, doi: 10.37251/isej.v6i3.2117.
U.S. Food and Drug Administration, “Microbiological surveillance sampling,” 2025. [Online]. Available: https://www.fda.gov/food/sampling-protect-food-supply/microbiological-surveillance-sampling
S. E. Pierce et al., “Detection and identification of Salmonella enterica, Escherichia coli, Shigella, and Listeria monocytogenes with a multiplex PCR-based assay,” Clin. Microbiol. Infect., vol. 18, no. 11, pp. 1083–1089, 2012, doi: 10.1111/j.1469-0691.2011.03698.x.
D. R. Peryam and N. F. Girardot, “The 9-point hedonic scale,” Food Technol., vol. 6, pp. 9–14, 1952.
J. Lim, “Hedonic scaling: A review of methods and theory,” Food Qual. Prefer., vol. 22, no. 8, pp. 733–747, 2011, doi: 10.1016/j.foodqual.2011.05.008.
U.S. Food and Drug Administration, “Water activity (aw) in foods,” 2014. [Online]. Available: https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/inspection-technical-guides/water-activity-aw-foods
E. Sandulachi, “Water activity concept and its role in food preservation,” Meridian Ingineresc, no. 2, pp. 43–48, 2012.
T. T. N. Bich et al., “Productivity and economic viability of snakehead Channa striata culture using an aquaponics approach,” Aquaculture, vol. 516, p. 734629, 2020, doi: 10.1016/j.aquaculture.2019.734629.
S. Khalili Tilami and S. Sampels, “Nutritional value of fish: lipids, proteins, vitamins, and minerals,” Rev. Fish. Sci. Aquac., vol. 26, no. 2, pp. 243–253, 2018, doi: 10.1080/23308249.2017.1399104.
F. R. Putri, C. A. Osunla, and R. A. Sen, “Bridging healthcare and technology: Management systems in radiology services,” J. Health Innov. Environ. Educ., vol. 2, no. 1, pp. 31–42, 2025, doi: 10.37251/jhiee.v2i1.1726.
S. Balami, A. Sharma, and R. Karn, “Significance of nutritional value of fish for human health,” Malaysian J. Halal Res., vol. 2, no. 1, pp. 12–15, 2019, doi: 10.2478/mjhr-2019-0012.
International Organization for Standardization, ISO 22000:2018 Food Safety Management Systems—Requirements for Any Organization in the Food Chain, 2018. [Online]. Available: https://www.iso.org/standard/65464.html
J. A. Hollingworth, “The role of auditing, food safety, and food quality standards in the food industry: A review,” Compr. Rev. Food Sci. Food Saf., vol. 17, no. 2, pp. 341–354, 2018, doi: 10.1111/1541-4337.12293.
R. R. Cortés, W. Thanjangreed, and T. Chertenko, “Relationship between environmental sanitation and dengue hemorrhagic fever incidents,” J. Health Innov. Environ. Educ., vol. 2, no. 1, pp. 43–51, 2025, doi: 10.37251/jhiee.v2i1.1736.
B. A. Nummer, “Historical origins of food preservation,” National Center for Home Food Preservation, 2002. [Online]. Available: https://nchfp.uga.edu/publications/nchfp/factsheets/food_pres_hist.html
S. K. Jin, I. S. Kim, S. J. Kim, and H. S. Yang, “Effects of sugar and salt on the quality of fish sausage,” J. Anim. Sci. Technol., vol. 50, no. 6, pp. 885–892, 2008, doi: 10.5187/JAST.2008.50.6.885.
H. Lawless and H. Heymann, Sensory Evaluation of Food: Principles and Practices, 2nd ed. New York, NY, USA: Springer, 2010.
S. S. Nielsen, Ed., Food Analysis, 5th ed. West Lafayette, IN, USA: Springer, 2017.
G. M. Hall, Ed., Fish Processing Technology, 2nd ed. London, UK: Blackie Academic & Professional, 1997.
D. P. Sen, Advances in Fish Processing Technology. Mumbai, India: Allied Publishers, 2005.
S. Wichchukit and M. O’Mahony, “The 9-point hedonic scale and hedonic ranking in food science: Some reappraisals and alternatives,” J. Sci. Food Agric., vol. 95, no. 11, pp. 2167–2178, 2015, doi: 10.1002/jsfa.6993.
T. T. T. Linh, T. T. M. Huong, and N. Thammachot, “Sustainable nutrient management for NFT hydroponic lettuce: Integrating kipahit (Tithonia diversifolia) liquid organic fertilizer with AB-mix,” Integr. Sci. Educ. J., vol. 6, no. 3, pp. 240–248, 2025, doi: 10.37251/isej.v6i3.2118.
S. K. Amit, M. M. Uddin, R. Rahman, S. M. R. Islam, and M. S. Khan, “A review on mechanisms and commercial aspects of food preservation and processing,” Agric. Food Secur., vol. 6, no. 1, p. 51, 2017, doi: 10.1186/s40066-017-0130-8.
G. T. Adeyanju and O. Ishola, “Salmonella and Escherichia coli contamination of poultry meat from a processing plant and retail markets in Ibadan, Oyo State, Nigeria,” SpringerPlus, vol. 3, no. 1, p. 139, 2014, doi: 10.1186/2193-1801-3-139.
E. J. Rifna, M. Dwivedi, and O. P. Chauhan, “Role of water activity in food preservation,” in Food Preservation: Principles, Processing and Preservation. Singapore: Springer, 2022, pp. 21–42.
Copyright (c) 2025 Sopheap Touch, Chinda Chhe, Mardy Serey, Marnick Srun
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and acknowledge that the Journal of Educational Technology and Learning Creativity is the first publisher licensed under a Creative Commons Attribution 4.0 International License.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges and earlier and greater citation of published work.
.png)
.png)
.png)
.png)
