TY  - THES
T1  - Characterization of Tuyong Lawlaw (dried, salted Sardinella fimbriata) produced in Pandawan Fish Port, Rosario Cavite
A1  - Ching, Abigail  Ann A.
A2  - Luna, Myrna Benita Z.
LA  - English
PP  - Quezon City
PB  - College of Home Economics, University of the Philippines Diliman
YR  - 2021
UL  - https://tuklas.up.edu.ph/Record/UP-100084294495561410
AB  - Dried, salted fish, referred to as tuyo, is a food item that is commonly part of the Filipino diet. Sardinella spp. is the most consumed species of dried fish in the Philippines. This study aimed to determine the quality of tuyo processed in Pandawan Fish Port, Cavite. Specifically, the processing and hygienic practices of the community-based dried fish processors were documented by key informant interviews and field observation. Also, the quality attributes of the dried fish were characterized. These were done to determine whether the processing practices and the resulting finished product adhere to established Philippine standards. Briefly, the processing of tuyo involved receiving, washing, salting, rinsing, sun-drying, pressing, cooling, and packaging. Although the documented dried fish processing method was compliant with the recommended code of practice for the said product, it was observed that the processors did not employ Good Manufacturing Practices (GMP). Moreover, it was established that tuyo had lower salt content (7.77-9.08 %NaCl), higher water activity (0.79-0.81), and higher aerobic plate count (7.82-8.36 log CFU/g) compared to national standards. Furthermore, results showed that its yeast and mold count (3.58-3.66 log CFU/g) and histamine levels (134-141 ppm) were high but within the standard. The final product characteristics may be attributed to non-compliance to GMP and high microbial load of the raw fish and process water. The raw fish showed an aerobic plate count of 6.59-6.69 log CFU/g. The process water showed a heterotrophic plate count of 10.43 log CFU/mL, total coliform count of >3.20 log MPN/mL, and fecal coliform count of >3.20 log MPN/mL. The lack of appropriate fish processing facilities and training programs made it difficult for Pandawan fish processors to improve the safety and quality of their dried, salted fish products. This study established baseline information that can be used to improve product quality and safety. Continuous support from the local government and investment of resources for the improvement of the processing facility would greatly aid the Pandawan processors to ameliorate the product, ultimately contributing to the Philippine economy and ensuring access to safe and sustainable foods.
CN  - LG 993.5 2021 F66 C45
KW  - Dried fish : Philippines. : Rosario (Cavite).
KW  - Pacific herring fisheries  : Philippines. : Rosario (Cavite).
ER  -