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BREADED FISH AS A BEST SUBSTITUTE FOR JUNKFOOD

UNDERGRADUATE RESEARCH PROPOSAL NO. GNHS-SHS-TVL -2018

A Research study Presented to the Faculty of the Senior High School

Gonzaga National High School, Smart, Gonzaga, Cagayan
In Partial Fulfillment of the Requirements for the subject

INQUIRIES, INVESTIGATIONS AND IMMERSION

TVL Strand

JOHNMARK ALMONIA
January 2018

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CHAPTER 1

INTRODUCTION

The problem and its background

Fish are the gill-bearing aquatic craniates animals that lack limbs with digits.

They form a sister group to the tunicates, together forming the olfactores. Included in

this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well

as various extinct related group. Tetrapods emerged within lobe-finned fishes, so

cladistically they are fish as well. However, traditionally fish are rendered paraphyletic

by excluding the tetropods (i.e, the amphibians, reptiles, birds and mammals which all

descended from within the same ancestry). Because in this manner the term “fish” is

defined negatively as a paraphyletic group, it is not considered a formal taxonomic

grouping in systematic biology. The traditional term pisces (also ichthyes ) is

considered a typological, but not a phylogenetic classification.

Fish is a really nutritious food, being rich in protein, vitamins and minerals

which are essential to maintain good health. Oily fish are rich source of Vitamin A, D

and E. they are also rich in essential omega-3 fatty acids which are essential for healthy

brain, eye and nerve development in babies and children. They are also beneficial to

your heart health and there is emerging evidence to suggest that eating fish reduces the

risk of cancer and arthritis.

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This research experiment prove that bread fish are more delicious and nutritious

than junk food. The purpose of this product is to introduce new innovation to costumers

that can give them a healthy, nutritious and safer substitute to junk food.

Now a days people would choose an artificially made food product that has a

healthy nutritional content over the conventional foods that is said to be ‘good for our

health lifestyle.

Objectives

To find out substitute way of encouraging consumers to eat bread fish

1. Nutritive value

2. Palatability

3. Texture

4. Appearance

5. Economy

Significance of the study

This product will be beneficial to those following individuals:

Parents- for their children today are hate the bitter taste of fish. And by this

product, children will eat bread while taking the nutrients from fish.

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Students- the proposed study will help in our body reduces sweet craving and

improves our utilization of food glucose.

Costumers- they will benefits by buying the product and they that will see its

good effect to our health.

Definition of Terms

Bread fish- is a very common food made from flour, water and yeast. If food such as

fish or meat is breaded, it is covered in tiny pieces of drie bread called breadcrumbs, it

can then be fried or grilled.

Junk food- is a pejorative term for food containing high levels of calories from sugar ar

fat with little fibre, Protein, Vitamins or Minerals. Junk food can refer to high protein

food like meat prepared with saturated fat.

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CHAPTER 2

REVIEW OF RELATED LITERATURE

Related Literature

The quality and characteristics of fish protein ingredients are highly dependent

on the source of raw materials and processing methods. This work reports the

processing methods which were used for developing FPP, physicochemical properties

of such product and its application in the food industry.(Arason et al. 2009;Shaviklo et

al. 2010)

The fish processing industry generates a large amount of materials discarded as

residue during the operations of filleting or slicing. These residues, which are rich in

organic and inorganic materials, can pollute natural resources(air, water, and soil) and

serve as nutrients for the development of pathogens harmful to human health if released

into the environment without prior treatment. For the production of fish to become

environmentally viable, it is necessary to find alternatives that fully exploit the fish,

preventing large amount of residue (Carvalho et al. 2006).

The use of residual materials in food can mitigate the environmental problem

and has a number of advantages due to the high nutritional value of low cost fish

residue. Fish and its residue are an easily digestible source of high biologicalvalue

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protein, essential fatty acids, and minerals (especially calcium and phosphorus) as well

as vitamin A, D, and B complex, all of which make for product of high nutritional

value (Kristinsson and Rasco et al.2000).

Fish also represents a major dietary source of polysunsaturated fatty acids,

especially the omega-3 series, such as eicosapentaenoic acid (EPA-C20:5W3) and

docossahexaenoic acid (DHA-C22:6W-3).These have been associated with numerous

health benefits for humans, such as reductions in levels of cholesterol and triglycerides

or prevention of cardiovascular disease, hypertension or, diabetes, cancer and multiple

sclerosis (Ramires et al.2001).

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CHAPTER 3

RESEARCH METHODOLOGY

Research Design

The researcher have a topic are about experiment “Breaded Fish”. The process

of experimentation through the ingredients setting in order to produce output which is

the breaded fish.

Locale of the study

This study will be conducted at the laboratory of the TVL class of Senior High

School at the Gonzaga National High School.

Respondent and Sampling procedure

The respondents of this study will 30 selected randomly from TVL strand of

Senior High School at Gonzaga National High School

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Ingredients

Tilapia fillets

Salt

Ground pepper

Flour (all purpose)

Egg

Bread crumbs

Olive oil

Lemon

Procedure

 Pat-dry the fish fillets then cut each fillet into two pieces lengthwise (since the

fillet is uneven in thickness, this operation ensures uniform cooking). Season

with salt and pepper.

 Prepare 3 shallow dishes: one for the flour, one for the egg, and one for the

bread crumbs. Beat the egg lightly. dip one fish piece at the time, first in flour,

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then in the egg. Let the excess egg drip off before coating the fish in the bread

crumbs, turn the fish to coat both sides with bread crumbs.

 Heat the in a skillet over medium heat. Sauté the fish 3-5 minutes on each side,

until the bread crumb coating becomes golden-coloured. Add salt and pepper to

taste. Serve on the warmed plates with optional lemon quarters on the side.

Analysis of data

Frequency counts, rank, order, percentage and finding of mean will be used in

the analysis and interpretation of data that will be gather.