Folklore - stories that relates to a community and therefore shared

- collective representation of a homogenous social group;

- brings about cooperation, coordination and teamwork.
Legends - way of understanding things greater than ourselves;
- forces that shape our lives
- events that defies explanation;
- individuals whose lives soared to the heavens, or fall to the earth;
Folklore in the Philippines
Vast waters are owned by engkantos whose wishes are to be obeyed, and whose rules are to be strictly followed;
Rituals e.g. use of anting-anting; daga is often officiated by the babaylan (witch doctor).
Folklore
The presence of mermaids and fairies as heralded by sounds of neighing horses, crowing roosters, chirping birds, croaking frogs, singing voices and
strumming of guitars; or beautiful beings flying from nowhere.
Women with menstruation are not allowed to board fishing boats as it is believed that they will turn off the fish.
Bad luck for fishermen - e.g. dog urinating on or near the fishermans boat or seeing a pawikan
Good luck is believed - washing of nets and boats with tanglad before using boat
Bad fish should not be eaten this is because they are bloody e.g. tulingan. alloy, lobo-lobo, etc.
Good fish are those which are savory and rich in nutrients (taste is equated with nutritional value) e.g. asuos, salmonete, tangigi, lagaw,
etc.
Science explains that..
Bad fish should not be eaten this is because they are bloody e.g. tulingan, alloy, yellowfin tuna, etc.
All scombroid fish species have high levels of the amino acid; histidine
Histidine Histamine
Histamine is a toxin that causes food poisoning, and may lead to death.
Folklore
Awa and bulgan are good for pregnant women so that their children will become healthy and sprightly.
Asuos is known to get rid of worms in children
Tales
Salabays or jellyfishes were punished and beaten by the King of the Sea, until their bones broken (because they did not obey).
The lumba-lumba was punished for being a peeping Tom, thus its fins were twisted.
Traditional Practices
Salt making in Miagao use bamboo poles as evaporation and crystallization chambers for salt, instead of salt beds made of tiles (used in many
parts of the country; eg Leganes). Salt produced in bamboo poles is relatively much finer, whiter and tastes better.
Salt making in the Ilocos region use a different method. Instead of solar evaporation, they use earthen jars to boil and evaporate the un-wanted
water. The salt produced is also finer, and whiter
Use of wooden chambers for fish smoking instead of steel drums, is believed to produce smoked fish that smell and taste better.
FISH BODY SHAPES
1. Fusiform - streamlined body shape of fast swimmers e.g. sharks, tunas, mackerels and marlins
2. Laterally Compressed - body shape of inshore fishes e.g. snappers, damselfishes, butterfly fishes
3. Dorso-ventrally Compressed - body shape for demersal fishes e.g. rays, skates, and sea moths
4. Elongate - bodies of moray eels, trumpet fishes and pipe fishes
TAXONOMIC CLASSIFICATION
Kingdom : Animalia
Phylum: Chordata
FISH SCIENTIFIC NAME
Fish, tuna, bluefin
Scientific Name: Thunnus thynnus (L.)
Fish, tuna, skipjack
Scientific Name: Euthynnus pelamis (L.)
Fish, tuna, yellowfin
Scientific Name: Thunnus albacares (Bonnaterre)
Fish, milkfish
Scientific Name: Chanos chanos
Fish, sardine, Pacific
Scientific Name: Sardinella spp.
Fish, halibut, Greenland
Scientific Name: Reinhardtius hippoglossoides (Walbaum)
Finfish, pollock, walleye
Scientific Name: Theragra chalcogramma (Pallas)
Mollusks, mussel, blue
Scientific Name: Mytilus edulis L.
Mollusks, mussel, green
Scientific Name: Perna viridis
Mollusks, oyster, Pacific, raw
Scientific Name: Crassostrea gigas (Thunberg)

FISH ANATOMY

Where do we find them?

In colder areas TEMPERATE SPECIES
In hotter areas TROPICAL SPECIES
The Role of Migrations in the Transitions between Feeding, Spawning, and Nursery Habitats in Fishes

Typically fishes will migrate and gather on the spawning grounds and complete the reproduction process in response to a prescribed set of
environmental stimuli.
The Fisheries Resources
Philippine Resources
Total territorial waters (include EEZ) = ~ 2.2 million km2
- 266,000 sq.km of coastal waters
- 1,934,000 sq.km. of oceanic waters
- 184,600 sq.km. shelf area (depth 200m)
Coastline length = ~ 17,460 km.
Still more than the coastline of Florida( USA)
Significant Aquatic Habitats
1. CORAL REEFS
- 27,000 sq.km.; ~ 915 reef fish species > 400 species of corals
2. MANGROVES
- provide nursery grounds to a host of fish species
- some 450,000 ha of mangroves in 1918 was reduced to only 120,000 ha in 1994, mainly due to aquaculture activities (about 239,323 ha
converted to brackish water fishponds)
3. SEAGRASS BEDS / ALGAL BEDS / OTHER SOFT-BOTTOM COMMUNITIES
- 190 species of seaweeds with some 150 economically important species but only a few can be cultivated
- 16 species of seagrasses; with several rare and endangered species that graze/reside in it (green sea turtle, sea cows, seahorses)
- soft bottom communities are inhabited by bivalves, various species of worms, sand dollars, some sea cucumber, and shrimps
4. LAKES / RIVERS / INLAND WATER RESOURCES
- cover about 250,000 ha
lakes = 200,000 ha
Laguna de Bay (Laguna - Rizal)
rivers = 31,000 ha
Lake Lanao (Lanao del Sur)
reservoirs = 19,000 ha
Taal Lake (Batangas)
freshwater swamplands = 106,328 ha
Lake Mainit (Surigao - Agusan del Norte)
brackishwater swamplands = 139,735 ha
Maujan Lake (Oriental Mindoro)
freshwater fishponds = 14,531 ha
Rio Grande de Cagayan
Agno River
Rivers of Abra, Bicol, Pampanga and Agusan

OTHER USES OF FISH AND FISHERY PRODUCTS

1. FISH PROTEIN CONCENTRATE

- a stable product suitable for human consumption; the protein is more concentrated than in the raw material
2. FISH OILS
- omega-3 fatty acids
3. FISH MEAL
- a dried product that consists of high amounts of easily digestible proteins, minerals, vitamins and almost all the necessary trace elements and
essential amino acids; an essential ingredient in ready mixed poultry and pig feeds
4. FISH SILAGE
- a liquid product made from minced fish or fish offal prepared usually through the addition of acid or fermentable sugars that favours growth of
lactic acid bacteria; normally used as an animal feed stuff
5. SEAWEEDS
- are marine macroalgae that can be eaten as food; can also be utilised as medicine, fertilizer and animal feeds; they contain chemical compounds
that have a wide variety of industrial and food applications; good source of vitamins minerals; specially high in I2; could compliment a meal, as a side
dish
USES OF SEAWEEDS
a. Food e.g. Acanthopora specifera (culot), Caulerpa racemosa (lato), Codium muelleri (popoklo), Gracilaria confervoides (gulaman dagat)
b. Animal Feeds
c. Fertilizers - rich in nitrogen, phosphorus, and potassium (Macrocystis, Ascophyllum), and in potassium (Sargassum, Eisenia, and Ecklonia)
d. Commercial Use
1). Agars from the agarophytes (e.g. Gracilaria, Gelidium, Gelidiella) - used as food, thickener, emulsifier, lubricant, bacteriological culture
medium
2). Algins from the alginophytes (e.g. Laminaria, Sargassum) - used as stabiliser (ice cream), emulsifier (food, cosmetics)
3). Carrageenans from the carrageenophytes (e.g. Eucheuma, Chondrus) - used as emulsifier (choco milk), in phamaceutical products
(hand lotions, tooth paste)
6. MISCELLANEOUS FISHERY PRODUCTS AND BY-PRODUCTS
Sea cucumber - also known as beche-de-mer, sea slugs or trepang, sausage shaped holothurian that can be eviscerated and dried in the sun
Mollusk shells - mother-of-pearl shells (oyster, green snail)
Sponges - for cosmetic purposes and as bath sponges
Shark fins - the cartilaginous fin rays are used to prepare soups flavoured with crab and chicken meat;
Fish skins and scales - used as leather, glue (slow setting), artificial pearl (using scales of silvery fish that contain guanine crystals)
Fish roes - true caviar from sturgeon; inferior caviar from salmon and cod; may be dry or pickle salted
QUALITY - can be defined as those characteristics or attributes which make a product acceptable to the consumers
- perceived in different ways, especially in the fishing industry.
- concept of quality depends on the region, country, localities, and the members of the marketing chain
From the perspective of :
fisherfolk - high priced fish means quality fish
middlemen - appearance and freshness of the fish
processors - the higher the yield, the better
retailer / wholesaler - packaging, storage stability
government authorities - absence of health risk to the consumers
Factors that determine quality:
- species of fish
- absence of parasites
- appearance of fish and flesh
- freedom from food poisoning bacteria
- ease of preparation
- composition of the product
- odour, flavour, and freshness
- condition of storage
- size of fish
- packaging
- presence or absence of bones
FISH COMPONENTS
60 - 80% moisture content; 15 - 24% protein; 0.1 - 22% fat ; 1 - 2 % minerals (ash)
Fish components vary significantly depending on species.
Fish could be classified as lean or fatty fish.
Lean fish has less than 0.5% fat while fatty fish has more than 2% fat.
Tropical fish species normally do not exceed 5% fat
For most species, the total fat and moisture content, are more or less constant, about 80%.
FISH MUSCLES
The functional unit of the fish muscle is the muscle cell.
Each of these muscle cells has a lot of fibrils linked by connective tissues to the skeleton and the skin. These muscle fibrils contain proteins,
enzymes and other components
The fish muscle consists of two types; the dark and the light.
Dark and light muscles differ relative to the metabolic functions, size and structure of the fish.

FISH PROTEINS
Proteins
Peptides
Amino acids
NH3

FISH LIPIDS & CARBOHYDRATES

LIPIDS
Saturated Fatty Acids
PolyUnsaturated Fatty Acids- PUFA
Omega 3 FA, Omega 6 FA

FISH OILS
- derived from fatty fish species.
improved visual acuity
brain and nerve functions
cholesterol reduction
alleviating cardiovascular diseases
pre and post natal development
boosting the immune system
respiration health and etc.
VITAMINS
Water soluble e.g. Vitamins B and C
Fat soluble e.g. Vitamins A, D, E and K.
Fish meat - good source of vitamin B (thiamin, riboflavin, nicotinic acid, cobalamin, pantothenic acid, pyridoxine, biotin, and folic acid)
Fatty fish - good source of vitamins A and D
Fish roe - good source of vitamins B and C
MINERALS
- good source of: calcium, iodine, phosphorous, copper, Iron
- low in sodium
The mineral content of fish includes sodium, potassium, calcium, magnesium, phosphorus, iron, chlorine, selenium, manganese, zinc, arsenic,
copper and iodine
FISH AS FOOD

Primary (Nutritional function) - to nourish the human body

Secondary (Sensory function) - to provide palatability and emotional satisfaction
Tertiary (Regulatory function) - to act as regulator to the physiological systems of the human body . Regulation of basic metabolic processes; the
regulation of oxidative stress; regulation of gastrointestinal physiology; and regulation and modulation of immune functions

Types of fish protein:

Structural protein (myofibrillar)

Sarcoplasmic protein and

Connective tissue protein (collagen)
Essential amino acids in fish:
lys
1.0%
trp
8.8%
hist
2.0%
phe
3.9%leu
8.4%
ile
6.0%
thr
4.6%
met-cys
4.0%
val
6.0%

Fish contains:
- large percentage of polyunsaturated fatty acids
- a great deal of long carbon chain fatty acids namely
- carbon number 20 and 22, and omega 3, 6 and 9
- a greater variety of fatty acids

Merits of fish oil to human health:

- decreases blood circulatory diseases
- decreases serum total cholesterol levels
- increases useful high density lipoprotein cholesterol
- decreases harmful low density lipoprotein cholesterol

Principal constituents in fish muscles:

Protein
16 - 21%
Fat
0.2 - 25%
Ash
1.2 - 1.5%
Moisture
66 - 81%
Carbohydrate
<0.5%
Non-protein N
traces
Inorganic salts
traces
Vitamins
traces

Prostaglandin- made from unsaturated, carbon 20 fatty acids

regulation of blood pressure
anti-thrombosis
anti-asthma
anti-ulcer

inducing delivery
anti-inflammation
protection against sterility
anti-arteriosclerosis

Taurine - important for: fetal development of brain development of visual system development of olfactory bulbs
Docosahexaenoic acid (DHA) - is an omega-3 fatty acid; primary structural component of the human brain, cerebral cortex, skin, sperm, testicles and
retina; 22:6(n-3); C22H32O2
Eicosapentaenoic acid (EPA) -omega-3 fatty acid; 20:5(n-3); C20H30O2
Has low saturated fats
- fat in fish is more unsaturated than in red meat
i.e. high in polyunsaturated fatty acids, which is important in lowering blood cholesterol levels
- potentially effective in preventing cardiovascular diseases
- certain fatty acids in fish may provide protection from renal diseases
IMPORTANCE OF FISH IN THE DIET
- provides more nutrition per unit weight than red meats
- a good source of thiamine and riboflavin (Vit B1 and B2) and of preferred vitamins A and D
- a good source of minerals such as phosphorus, Ca, Fe
- fish bones in small fish (e.g. sardines, anchovy)
- marine species are good sources of iodine
- the only animal protein source that contains 10 essential amino acids (minimum amount required per person per day is estimated to be at least 17
grams)
MARINE BIOACTIVE PRODUCTS
Bioactive substances
derived from plants and animals,
found to be beneficial to human health; both for the prevention and cure of common diseases,
efficacy to be also high on the malignant and dreaded diseases.
Carotenoids
are also important to human nutrition
a good source of Vit A,
tend to increase the cytotoxic activity of killer cells and slow down tumor growth
generally promote wound healing,
serve as anti-oxidants.
Chondroitin Sulfate
belonging to the GAGs family.
provides structure
holds water and nutrients
responsible for nutrient transport in the cartilages
relieves arthritic pain
builds and repairs the cartilage
maintains skin elasticity

fortifies collagen in the skin

moisturizes the skin
accelerates and prevents blood coagulation
has anti-viral properties
heals minor cuts and bruises
strengthens the cornea and etc.

The Human Gastro Intestinal Tract

There is about 1 kg of bacteria which are living in your guts
About 35-50% by volume in the human colon
Has severe influence in our nutritional, physiological and immune system processes
Probiotics
Of the Intestinal flora, we have the probiotics
They interfere and prevent the colonization of the colon by bad micoorganisms. They compete for essential nutrients; or for attachment sites
They secreate anti-mcrobial compounds, volatile fatty acids, and chemically modified bile acids that creates an environment that is generally
unfavorable for growth( of bad microorganisms).
Probiotic Bacteria from Human GI
Found in large numbers are the indigenous and resident flora; Bacteroids, Bifidobacterium
Found in small to moderate numbers, and at times decide to reside; Enterobacteriaceae, Streptococcus, Lactobacillus
Found in small numbers, or the tourist(transient) organisms; Staphylococcus, Haemophilus, Bacillus, Corynebacterium
Dietary Fiber
substances that are not digestible
These are complex cellulose, non-cellulose polysacharrides, and some polyphenols to include lignin.
There are two types; soluble dietary fiber, and insoluble dietary fiber
The effects of dietary fiber are
significantly lower serum cholesterol

increases bulking effect that shortens transit time in the guts

increases fecal mass

 prevents diabetes mellitus

reduce obesity
prevents delay dumping syndrome
As a food additive, dietary fiber imparts functional properties. It
improves
Conjugated Linoleic Acid
It is a fatty acid.
It is derived from Linoleic Acid
It is a group of positional and geometric isomers of linoleic acid
that has a conjugated double-bond system
Only fatty acid shown unequivocally to inhibit carcinogenesis in
experimental animals

water holding capacity

solubility
serve as adhesive, and emulsifier
imparts foaming properties

The bioactive potential benefits includes

body weight management
cardiovascular health
anti-carcinogenic, anti-oxidant, anti-fungal
body fat reducing, growth factor
anti-cholesterol, blood glucose reducing
pro-immune stimulating
enhanced bone metabolism

On bioactive compounds
the human body normally does not synthesize bioactive compounds; these are derived from diets
most known bioactives come from land animal bioresources
Why the great interest in functional foods?
The potential to prevent or treat diseases
Enhancement of health
Reduction of health care costs
Increase in longevity
Promotion of better quality of life
Functional Foods
provide additional physiological benefits beyond that of meeting basic nutrition
could effect specific metabolic functions which can either initiate or retard the process of degeneration of the cells and tissues of the human
body.
any food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains
foods that are efficacious in the promotion of optimal health, and the prevention and/or treatment of diseases
Associated to a variety of names:
health foods
nutraceuticals
food supplements
wellness foods
fabricated foods
Philippine scenario
Considered old and traditional
herbals and other botanicals
animal and insect parts
soybean-based foods
mushrooms and algae
Long history of use for their health-promoting properties
During the past decade the production and consumption of processed and commercialized functional foods have grown significantly, alongside
strides made in Asia and worldwide
Current status of the types of functional foods
Plant-sourced functional foods:
Herbals and other botanicals in different forms: extracts, dehydrated, powders, oils, enzymes, purees, blends, curds, capsules and tablets,
among others.
Studies on herbals and other botanicals are a continuing process in research agencies, universities, food and pharmaceutical industries, even
non-government organizations.
Have properties such as anti-tumorigenic, antimutagenic, anti-cancer, antioxidant, antidiabetic, hypoglycemic, hypocholesterolemic,
antibiotic, immunomodulatory, anti-inflammatory, etc.
Animal-sourced functional foods:
fish oils that bear omega-3 and related fatty acids, and squalene
bovine colostrum
milk and meat products fortified with inulin
honey and royal jelly from bees
vasodilators (antiasthmatic) from antlers and lizard skin

 The miscellaneous group:

probiotics in fermented milk and milk added with bifidus
prebiotics
microbial biomass
mushrooms
seaweeds
spirulina and chlorella
Functional food products developed by fermentation process
Fermented milk Yakult and Chamyto
Yoghurt various brands
Papaya-based supplement liquid, enzymic
Soy sauce triple fortified
Protein-enriched coconut residue flour
Nata de coco

Fermented fish products

Fermented fish (Burong isda)
Fermented crabs (Burong talangka)
Fish Paste (Bagoong)
Fish Sauce (Patis)

FORTIFIED FOODS
Lucky Me Instant Pansit Canton
fortified with vitamins and Beta carotene
Maggie Savor Liquid Seasoning
fortified with Iodine
Imported functional food products
Soya products - Soya-based infant formulas
Chicken essence - BEC, Livita and Lucozade
Dietary fiber - Fibrosine
High-calcium products - Juices and snack foods

Squalene - Issho Genki

GAGs
Spirulina capsules

FREEZING
Purpose: to LOWER the TEMPERATURE of the fish
REASON: to SLOW DOWN spoilage due to enzymatic and bacterial action; to EXTEND shelflife of the fish; frozen fish can be kept much longer than
iced fish
Stages in the freezing process:
I. RENEWAL OF HEAT: Temperature of fish falls rapidly to just below O oC, the freezing point (cryostatic temperature) of water
II. CONVERSION OF WATER TO ICE: Temperature remains almost unchanged until most of the water turns to ice (0 to 5 oC). This is the stage of
crystallisation of water
III. FURTHER COOLING OF FROZEN FISH: Temperature of fish falls rapidly to the ultimate temperature for storage (-30 oC)
Variables affecting freezing time:
freezer type
freezer operating temperature
refrigeration system and operating conditions
air speed in an air blast freezer
product temperature
Characteristics of poorly frozen fish:
- dull, spongy flesh
- soft fleah, non-resilient, sags and breaks easily
- substantial drip loss because of poor water holding capacity

product shape
product contact area and density
product packaging
species of fish

- fibrous and dry cooked flesh

- presence of rancid and cold-store odours
- dry and dehydrated body surface

Quality assessment of frozen f ish:

1. DEHYDRATION
2. FREEZER BURN
3. DENATURATION
4. LIPID CHANGES Rusting, Rancidity
5. COLD STORE FLAVOUR
6. WEIGHT LOSS
Time-temperature-tolerance Concept
1. A relationship exists between STORAGE TEMPERATURE and the TIME (at that temperature) for the frozen product to under go a certain amount
of quality change.
2. Changes during storage and. distribution at different temperatures are CUMULATIVE and IRREVERSIBLE over the entire storage period.
GLAZING

- application of a layer of ice to the surface of a frozen product by spraying, brushing on water or by dipping.
- amount of glaze depends on: glazing time, fish temperature, water temperature, product size and product shape
Problems in glazing:
1. FRACTURED GLAZE:
The glaze will fracture and break easily if the products are of very low temperature (at or below -700C).
Fractured glaze is easily dislodged on handling.
2. THICK, SOFT GLAZE
It occurs when the fish is immersed in glaze water for too long.
Packaging
- important for preservation and aesthetic value
- wrapping material must have.high resistance to water vapour and oxygen
- air-tight wrapping
- use of proper size and shape boxes or trays for different shaped products
Cold Storage
Dehydration of fish in the cold store depends on the drying effect of air in the cold store
The drying eff ect of air is affected by:
- temperature of air
- relative humidity
Product handling and storage
UNLOADING AREA:
- use adjustable platforms
- have a roof to prevent exposure to direct sunlight and rain
- in hot countries air-conditioned (10'C) working areas and unloading docks should be provided
Handling on arrival of frozen products
Before arrival of delivery trucks, make sure,
- receiving area is clear
- cold storage are tidy and ready
- temperatures of cold stores are checked
- necessary gear (e.g. jacks) are at hand
- stock outside freezer are stacked closely together to minimise contact with warm air
- that personnel are alert
Storage of frozen products
use pallets
- check product temperature on arrival
- check "use by" date and mark date received
- stack new merchandise behind others with labels facing the door
- never overfill cold store
- allow 8 cm clearance space off floor, between stock and wall, and 46 cm space between stock and ceiling
- leave airways between rows of cartons
- stack warmer products near cold air vent
- keep cold store door shut as much as possible
Temperature- Fluctuation
- most damaging factor on final product quality maintenance of stable storage temperature will extend shelflife
- maintenace of low temperature at counter is essential
- frozen fish should not be exposed to temperatures above 18 oC
- exposure to temperature fluctuation leads to protein denaturation
Thawing frozen fish
1. HEAT REQUIRED - To completely thaw 1 kg of white meat fish at 30 oC, 3OOkJ of heat is required
2. DRIP AND WEIGHT LOSS - Drip loss on thawing may account to about 5% for properly frozen and cold stored white meat fish
HANDLING DURING THAWING
Frozen fish are brittle and easily damaged
do not pry fish apart
do not poke fish with sharp objects
do not put frozen fish blocks on floor
do not subject the products to repeated freezing and thawing

use clean containers for thawing

partially thaw large blocks to remove the required portion for thawing, and refreeze the remainder
thaw in batches
overnight thawing must be close to O oC
Thawing methods
1. Thawing in water
2. Thawing in air
3. Simple immersion thawing
4. Air blast thawing

5. Contact plate thawing

6. Electrical resistance thawing
7. Dielectric thawing
8. Microwave thawing

ICING Process
Because ice:
- has very large cooling capacity for a given weight
- is harmless, cheap and easy to handle
- allows very rapid cooling because of close contact between ice and fish
- keeps fish cold, moist and glossy
Temperature of ice
The efficiency of cooling depends on:
- the temperature of ice
- the shape of ice
At normal pressure, the
- maximum temperature of ice
- minimum temperature of ice

0 oC
-273 oC

- prevents dehydration
- maintains fish at slightly above freezing point
- lowers temperature of fish and retards bacterial growth

Types of ice
- Flake ice
- Tube ice
- Crushed ice
- Block ice

Fish spoilage pattern during ice storage

- muscle and connective tissue
- body s-urface
- belly burn
- blood stain
- drip loss
ODOUR AND RANCIDITY
Rancidity:
- caused by non-enzymatic reaction
- occurs when oxygen in air combines with fish lipids
- development of linseed oil-like, painty odour
TASTE AND FLAVOUR sweet, meaty taste
- flat, insipid taste
- bitter taste
How to handle chilled fish:
- Wash fish with clean, potable water.
-Cool and pack freshly caught fish in ice.
- Keep fish moist at all times.
- Use clean container to store fish
-Use clean ice made from potable water.
-Do not allow ice to contact floor.
-Do not puncture or bruise fish.
-Keep iced fish in shaded areas. Do not expose to direct sunlight.
- Keep fish in ice even when storing in chiller.
Practical considerations:
Always maintain chilled fish in ice at O oC. Even at 1 oC- 2 oC rise can have serious consequences.
At retail markets, place fish on ice slabs to ensure a temperature close to O oC.
At supermarkets, the styrofoam trays prevent quick cooling of fish. It is best to display fish in a single layer in the chill display cabinet.
MILKFISH
Endemic cultured species; and one of the icons of the nation
The fish is slim, has a silvery gray dorsal area and white ventral area. It has plenty of sturdy bones
Requires eating skills; else problems occur

Bones in Bangus
Total number: 228-240
Each side contains
- dorsal spines: 36-37
(31 branched bones and 6 unbranched)
- lateral spines: approx. 24
(2 arch-shaped; 19 y-shaped; 3 single)
- rib bones : 26-28
- ventral
: 22-24
- tail area
: 6-7
Physical Characteristics of Milkfish
with moderately sized scales
white flesh
edible portion >68%
ideal for filleting (yield: approx. 40-50%)
belly portion is large

Organoleptic characteristics of milkfish

white flesh
good gelling properties (good for surimi processing)
savory flavor
belly portion has plenty of fats, thus it is very tasty

Materials for processing/value adding

Commercial Size( 250 g < 1, 000 g)
Baitsize ( 120 140 g)
Use of baitsize bangus for processing,
culture period is less than 2 months( Note that bangus eats natural foods until 2 months. Thus, no need for supplemental feeding)
size is ideal for canning/bottling
If the fish is minimally processed; dressed, beheaded, tail removed, and frozen in blocks, it should be ready for canning/bottling when needed
Deboned Smoked Bangus
SIZE: 33 - 35 cm/fish
WEIGHT: 230 -250 g/fish
PACKAGING: Individually packed, sealed in LDPE
STORAGE: up to 10 days @ 5 C Freeze @ -40 C, Store @ -20 C, up to 6 mo
Proximate Composition
Moisture %
75
Fat %
2.73
Protein %
17.41
Salt %
2.40

Sensory Characteristics
COLOR: golden brown
ODOR: smoky aroma with char odor of species
FLAVOR: lightly salted with smoky taste, char flavor of species
TEXTURE: juicy and tender
VARIANTS
Traditional hot smoked deboned
Kippered hot smoked deboned
Cold smoked deboned

Shelf Stability
Use of humectants
Normal ambient
Chilled
Frozen

Appropriate Packaging
Transparent LDPE packing
Printed LDPE with pic a boo window

Aesthetics
Golden brown appearance
Condition of scales

Taste
Approriately salted
No geosmin taste

FISH FRESHNESS
Pre Rigor > Full Rigor > Post Rigor > AUTOLYSIS > PUTREFACTION (due to Bacteria) > FAT Denaturation
Autolysis
The tissue self digestion by its endogenous enzymes resulting to:
Softening
Breakdown of tissues
Belly burn
Internal organs, eviscera dis-integration
Protein Denaturation
Lowering of water holding capacity
Devnt of muscle tissue toughness
High drip losses
Poor quality meat tissues; dry, fibrous, & with poor tastes

Fat Denaturation
Rancidity in meat; maanta; spoilt fat
Discoloration of meat
Spoilage is affected by: Temperature and Time of exposure
Effect of Temperature on bacterial growth

Handling and Management of the Quality of MILKFISH

Good Handling Practices
Avoid physical damage and bruising
Avoid contamination
Kill the fish immediately. Cold shock seems to be the appropriate industry practice
Wash fish with potable water after harvest
Use ice to lower fish temperature
If no ice is available, fish are placed in the shade, and cover with a wet cloth
GOOD MANUFACTURING PRACTICES
Keys to Good Manufacturing Practices
Avoid conditions which might speed up the spoilage processes
Introduce procedures that will slow down spoilage
Avoid or min. contamination of fish
- At any process stage, do not speed up spoilage
MAINTENANCE OF SANITATION & HYGIENE
Cleanliness
- absence of dirt or unwanted matter
- removal of unwanted matter from equipment, and other areas of food preparation/processing premises
Cleaning protocols
1. Removal of any un-wanted matter
2. Clean with detergent and water - soaking might be necessary if the unwanted matter are sticky, and hard to removed
3. Rinsing
4. Dis-infection
Sanitation
Always use potable water
The removal or reduction of bacteria on food processing equipment; and food preparation areas
Purpose: To keep the populations of both pathogenic and non- pathogenic bacteria under control
Hygiene
The study and practice of how to keep good health, and paying critical attention to cleanliness
Freedom from risk of infectious diseases
In food processing, it is the absence of any food poisoning hazards; and an indication of good quality products
Good work habits and personal hygiene
Wash hands frequently with soap
Dry hands with air
Refrain from touching personal body parts while handling food
Cover all cuts and grazes; with waterproof dressing. Implement No Open Wound policy.
Always cough or sneeze into handkerchief or disposable tissue paper
What is good personal hygiene?
Daily bathing, and washing of hair
Use appropriate deodorants
Keep nails cleaned and trimmed
Wear clean underwear and clean uniforms
Use hair net/cap and paper masks over nose and mouth, when handling food

Fisheries Post-Harvest
- application of processing technology in aquatic products aimed mainly at preventing or delaying spoilage brought about by microorganisms,
enzymes, and physical or mechanical means.
Post-harvest losses may be caused by:
Spoilage (caused by microorganisms, enzymes or chemical reactions)
Physical damages resulting in reduced price of fish (during handling, storage)
Use of inappropriate technology/Absence of appropriate technology
Non-utilization of fish by-catch/Absence of market for other species of fish
Preservation - to retain freshness of fish near its original state
Processing - the application of technologies to keep the freshness of fish resulting in drastic alterations from its original state.
How can you preserve freshness of fish?
1. Control of temperature
A) use of low temperature (chilling/icing, freezing, super chilling)
B) use of high temperature (thermal processing, frying, steaming, boiling)
2. Removal of moisture (salting, drying or smoking)
3. Use of additives
4. Use of appropriate packaging
5. Use of other technologies(pickling/marinating, fermentation, minced fish technology)
Low temperature preservation of fish
Icing - cooling fish to as low as 0oC
Super chilling - cooling fish to 2.2oC
Freezing - cooling fish to 5oC or below
3 Cs in keeping the fish fresh
Care- avoid damages such as cuts and wounds
Cleanliness - wash, gut, clean surfaces, personnel hygiene
Cooling - bring down temperature as quickly as possible by icing or freezing
FISH SMOKING
Smoking is one of the oldest form of fish preservation.
Smoked fish has 2 3% salt.
Smoking enhances product palatibility because of the developed smoked flavor and odor.
Smoked products are shelf-stable for 4 - 7 days at 30 C. If refrigeration is invoked, shelf life is appropriately extended.
Fish Smoking Principles
Salting
Partial de-watering/ removal of moisture
Addition of smoked chemicals that act as preservatives
General steps in smoke-curing of fish
Fish Cleaning, Gutting, Washing, Soaking in Brine Pre-cooking in weak brine Smoking until golden brown Cooling and Packing
Species that are normally smoked;
Milkfish(Chanos chanos)
Tilapia (O. nilotica, O. spp.)
Barracuda
Nemeptirids (Galunggong)
Macherel (Alumahan)
Methods of Fish Smoking
Hot smoking process; In-process cooking
Cold smoking process
Addition of liquid smoke
Current trends and studies
Smoked chemicals with health implications
PAH are known to be carcinogenic; e.g. benzo pyrene (BP)
PAH are found in smoked fish
PAH could be controlled or scrubbed- off from the smoked chemicals prior to deposition to the products

Control of PAH
1. Higher temperature are necessary to form PAH. Thus, lowering the combustion temperature has been shown to lower PAH in the smoke.
2. Filtration or cooling of smoke also lower the PAH concentration.
3. After smoking treatment from wood smoke, the PAH are located in the surface layer of the product. Removal of the surface reduces the PAH.
4. Electrostatic precipitation
FISH DRYING
Drying is one of the simplest form of fish preservation. Drying is defined as the removal of moisture through heat. Normally, salt or brine solution
is added to fish prior to the drying process.
Types: Dried whole and Dried splitted
General steps in drying fish
Fish Cleaning, gutting, washing Soaking brine or salting Dry under the sun Cooling and Packing
Process takes 2 days to 1 week. Dried fish has 10 15 % salt, and will keep for 1 - 2 mos
The advantages for drying fish includes; savings in space; and weight savings during transport, storage and packaging; fish quality is preserved and
microbial spoilage is reduced
Species that are normally dried;
Anchovies
Solefish Fry
Small shrimps
Rabbit fish
Grouper
Macherel
Tuna and etc.
Drying Theory

First Falling Drying Rate Period

Second Falling Drying Rate Period

Food materials phase changes and transitions

GLASSY BRITTLE PHASE DUCTILE RUBBERY PHASE
Drying Methods
Natural drying methods use the combination of sun and dry wind action, with or without the use of any equipment.
Sun-drying methods.
Solar drying.
Hot Air Dryers- air at constant temperature is directed over the fish, at a constant speed, thereby accelerating the drying process.
Heat Sources:
Agro-wastes or dried bio-materials; e.g. rice husks, coco husk, firewood, and etc.
Charcoal
LPG
Low salt drying
Reducing the salt, would mean also elevating the Aw, in effect encouraging fungal growth. The salt reduction should be augmented by
fungal solution dips or methods that would address the effects of salt.

anti-

 Reduction of water activity, Aw, could also be achieved through the addition of sugars.
FISH FERMENTATION
- transformation of organic substances into simpler compounds by the
Categories
Fish/salt formulations
Fish/salt/carbohydrates mixture

action of micro-organisms and enzymes.

Fish paste - locally known as bagoong isda has dark gray in color, pasty in consistency, and characterized by fish - cheese like flavor
Shrimp paste - as bagoong alamangis fermented small shrimps mixed with salt. The consistency is very thick, with some of the shrimps retaining
its form
Fermented oyster - as bagoong na sisi; small chucked oysters with salt, and allowed to ferment
Salt content varies from 22 25 %
Fermentation produces 2 product forms,
Fish paste - the pasty and meaty part; and
Fish sauce - straw-yellow to amber colored liquid containing fish solubles; peptides and amino acids
Processing Method of Fish Bagoong and Patis
Fish Salt (3:1) Mix the ingredients Ferment (3-12 mos) Settle Filter hydrolysate Patis (sauce)
Bagoong (paste)
Production of Shrimp Paste (Bagoong alamang)
Shrimp, salt (7:1) Mixture Ferment (5-7 days at RT) Pack and in cold storage
Species used for fish/salt fermentation
Anchovies (Stolephorus spp.)
Sardines, Herring (Clupideae family)
Rounscad (Decapterus spp.)
Slipmouths (Lieognathus spp.)
Other small fish of low commercial value
Lactic Acid Fermentation (LAB)
Type I group characterized by a dominant sour flavor
Type II group with an additional sweet flavor note
Lactic Acid Fermentation (LAB) Products
Burong Isda - made from freswwater fish; milkfish, mudfish, tilapia, and etc with fish to rice ratio at 5:3, and allowed to ferment for 5 - 8 days.
Balao- balao - made from freshwater shrimp, with shrimp to rice ratio of 1:5; and take 7 - 10 days to complete fermentation. Species include,
Penaus indicus; Maccrobracchium spp. and etc.
Fish Fermention Variant
Fermentation Padas
Partially Fermented Rabbit Fish(Danggit) in Fish Paste Origin: llocos Region
Lactic Acid Fermentation (LAB) Product variant
KIMCHI is a fermented vegetable from Korea. It is made from Chinese cabbage, with soya and pepper paste mix, added with seafood starter. The
seafood starter may be a small crab or an anchovy. It is then allowed to ferment for days.
RADISH or CHINESS CABBAGE
Origin: KOREA
Lactic Acid Fermentation (LAB) Product variant
GRASS is a fermented with LAB starter culture, and soya paste.
Not only grass is preserved, available when needed, especially during winter months, LAB also adds protein to the grass stock.
Low salt fermentation
EU will cut its processed foods salt and MSG levels by 50%
Kagoshima Univ has patented a process on low salt fermentation
LAB Fermentation
LAB are probiotics. This area of research will continue because of the apparent health benefits
SOLID FERMENTATION
Katsuobushi - Is a very dry fish stick emanating from solid fer-mentation and final drying

Katsuobushi utility: used as base flavor for soups and other dishes
SKIPJACK (Katsuwonus pelamis)
Origin: JAPAN
Molds responsible for solid fermentation (Aspergillus spp.)
TEMPEH - is a solid ferment from soya beans
SOYA BEANS - 1,3 Glycine max (synonym Glycine soja)
Family: Leguminosae (legumes)
Common names: 1-3 Soya, Soybean, Soy Lecithin, Daidzein, Edemame, Frijol de Soya, Genistein, Haba Soya
Origin: INDONESIA, and neighboring Muslim countries
Responsible molds for solid fermentation Rhizopus oligosporous
This mold forms a mycelium holding the soya beans together
Tempeh has been a staple food of the Indonesians for several centuries.
It has a firm chewy texure, a nutty mushroom flavor and distinctive flavour and can be used as a meat substitute in recipes.
The solid ferment is cut into slabs and mix as ingre-dients in a variety of food preparations. Most often the sliced tempeh are fried to a crisp
until it is golden brown.
It is a complete protein food with all the essential amino acids. Other bioactive compounds in the food are fermentation enzymes, isoflavones,
and dietary fiber.
Tempeh product forms
Used in food dishes/preparations
Used as biscuit additives
Used as yogurt additives
>Soya plus Glacillaria raw materials
>Soya plus Aloy raw materials
>Diced Aloy white loins ONLY
The Gracillaria and the diced aloy meat has to be dried. No spoilage should occur during

the fermentation.

PROCESSING METHODOLOGIES TO REDUCE SPOILAGE

1. Temperature Control - use of low temperature
- use of high temperature
2. Removal of Moisture - salting
- drying/dehydration
- smoking
3. Other Processing Methodologies - marinades
- fermentation
- minced fish processing
Other processing methodologies :
Fish Fermentation - involves a series of biochemical processes caused either by microbial action or enzymatic action or both on organic materials
Minced Fish Processing - process of separating the fish flesh from bones, skins and scales, generally using a flesh/bone separator
- used in the production of value added products from trash species and other fish with white flesh
Preservation Methods
1. Traditional - fermented in the presence of salt with the action of enzymes in the fish flesh and entrails
2. Non-traditional - fermented by addition of proteolytic enzymes, organic acids or lactic acid producing bacteria
Fish Marinades - aims to produce a pleasant tasting product which is not too tough and which has an extended shelf-life
- slows down the action of bacteria and enzymes but some will remain active and the flesh will eventually breakdown
- products are semi-preserves that need not be refrigerated but refrigeration can extend shelf-life to several months
SURIMI PROCESS TECHNOLOGY
- a process that involves mincing of fish flesh, washing the minced flesh in cold water (leaching) and mixing the leached minced fish with food grade
additives
SURIMI product - the major ingredient in the manufacture of a wide variety of traditional fish jelly products
e.g. kamaboko, fish sausages, fish balls, fish patties
Raw Material Requirements
1. Freshness of raw material NB: fish in rigor or just out of rigor can give a very elastic product
2. Use of low-value, white fleshed fish species, with high gelling capacity (e.g. threadfin bream, big eye snapper, barracuda, croaker)
3. Raw material must be adequately chilled and must remain so until needed

4. Raw material must be abundant

EXAMPLES OF FISH JELLY PRODUCTS
1. Surimi as a binder
e.g. fish sausages, shumai, croquettes, fish balls / cakes
2. Kamaboko products
e.g. chikuwa, agemono
3. Extruded products
e.g. seafood analogues, crab legs/flakes, lobster/shrimps
PROCESSING OF FISH PATTIES
1. Mixing of ingredients
2. Molding of patties
3. Freezing of patties
4. Battering / Breading
5. Freezing of patties
6. Packaging of patties
Introduction to FISH Boxes
Attributes of the IDEAL Box
Can be stacked
Can be nested
Easily cleaned
With drained

Transportable, easy to carry

Durable
Lightweight

Different chilling media

1. ICE - an ideal cooling medium; with very large cooling capacity, harmless, comparatively cheap, can quickly
2. COLD AIR - refrigerated air is passed over fish in a chill room
3. SEA-WATER ICE - offers more advantages than freshwater ice
4. REFRIGERATED / CHILLED SEA-WATER - superchilling media
Advantages
- rapid cooling
- easier loading of fish
- fish are not squashed or crushed
- fish are washed and bled in the tank

cool fish

TEMPERATURE CONTROL : Use of Low Temperature

2. FISH FREEZING - change in the physical state of a substance from liquid to solid, in which energy has to be removed from the fish
- considered as an excellent process of preserving the quality of fish for a long period of time
EFFECTS OF FREEZING
1. Ideally, there should be no distinguishable changes between fresh and frozen products after thawing.
2. Biological changes are very minimal.
3. A series of chemical, physical and histological changes occur in frozen fish during excessively prolonged cold storage at temperatures above 30OC.
TEMPERATURE CONTROL: Use of High Temperature
1. BOILING - the fish is boiled with or without salt
- for shelf-life extension or as a pre-processing treatment
2. CANNING /BOTTLING - a process that involves the application of heat to food inside a hermitically sealed container
- used to prevent food spoilage and also offers convenience due to long shelf-stability of canned foods
- also known as appertisation to some
Acidity of the product vs Severity of the process

PRODUCT DEVELOPMENT
Generally the success of the final product depends on the matrix of activities which includes
Existing market trends and status consideration
Developmental objectives matching with the existing resources
Product concept identification (with a distinct high potential market demand)
Formulation and standardization of the product
Economical and efficient production
Quality assurance
Development of presentable product
Introduction of products (with marketing assistance)
Furthermore, emphasis should also be given to,
Technical viability Vs Technical feasibility, the cost/profit consideration. Can it be done?
Utility - Consumer acceptance
Group Effort. It involves the expertise of the whole organization/enterprise.