1

Chapter 1

THE PROBLEM

Introduction
Thepopulationisnowincreasingandwedoallknowthatoneoftheproblemthatwere
facingisinsufficientsupplyoffood.Inlinewiththis,foodtechnologistaretaskedtoproduce
andfindasystemofutilizingandincreasingfoodproductiontomeetthefoodneedsoftheir
populace.
Snakehead also known as Haruan or Dalag is a type of fish that is abundant in a
muddy freshwater. They exist in the local market of many places around the country. It is usually
utilize as pesang - dalag, vegetable with coconut milk, fried and grilled. The snakehead
fish can catch whole year round. This maybe not familiar to consumer knowledge that the
snakehead fish can help for healing the wounds of the post-operative patient. These raw materials
have more benefits than the other freshwater fish in terms of nutritive value, low fat and higher
protein. Proper utilization of this raw material is necessary to improve and develop new product.
In this study, the purpose of the researcher is to meet the satisfaction level of the
consumer and to utilize snakehead fish as a substitute to real meat products. This way the postoperative patient may recover easily for healing the wounds. The researcher aimed to utilize
embutido, fish loaf, hotdog, and siomai from meat of snakehead fish.

Hotdog is a fully cooked, traditionally grilled or steam. It is usually served in a sliced

bun, fried or as an ingredient in other dishes. This product is popular to the Filipino people
because it is seen in every market, grocery store and even in the barbecue stalls as a grilled
hotdog.
Siomai is a traditional Chinese dumpling. This popular dumpling has made its way to the
heart of the Filipinos as evidenced by the hundreds of stalls, eateries, and restaurants who serve
them. It is traditionally cooked through steaming. Nowadays siomai are also served fried
complimented with soy sauce, saut garlic and calamansi. The best siomai can be found in
Manila China Town.
The raw material will be made as an innovative and beneficial to the consumer. Products
will undergo sensory evaluation, consumer acceptability test, physico- chemical test and cost
analysis.

Objectives of the Study

1. The general objective of this study is to produce embutido, fish loaf, hotdog, and
siomai from snakehead fish.
Specific Objectives
This study aims to:
1. Utilize snakehead fish into embutido, fish loaf, hotdog, and siomai.
2. Evaluate sensory attributes of the product in terms of:

a. color
b. aroma or odor
c. texture
d. taste
3. Determine the physico- chemical characteristics of the formulated products in terms of:
a. water activity
b. pH determination
4. Conduct Consumer Acceptability.
5. Conduct cost analysis.

Significance of the Study

This conduct of the study is important in utilizing snakehead fish (Channastriata) for
making embutido, fish loaf, hotdog, and siomai where there is a wide availability of this fish in
our country.
The research is important in the field of Food Technology. It is useful in producing new
product that would help the post- operative patient to endure the pain of the wounds after
surgery.
The researchers will gain knowledge in production and manufacture of fish fillet,
embutido and hotdog. It will provide with basic information on the product as source of ideas

and references for further studies. This will provide with additional source of income to the
entrepreneur through the manufacture of fish loaf, hotdog, siomai and embutido. The new
formulated products such as hotdog, siomai and embutido in a different extraordinary taste. To
the student researchers this may serve as a guide and reading materials as they go on their
research study or thesis. To the fishermen this may become another source of income as they
catch snakehead fish and sell.

Scope and Limitation of the Study

The main thrust of this study was focused on the formulation of the Haruan based product
such as embutido, fish loaf, hotdog and siomai. It will be concern on the sensory attributes of the
product in terms of colour, aroma or odour, taste, texture and consumer acceptability. The study
also conducted physico-chemical tests to determine the level of pH, water activity and cost
analysis.
Proximate composition of the product and packaging analysis are the limitation of this
study.

Definition of Terms

This information will help the readers to further understand the defined terms that are
included on the study. This study contained familiar and unfamiliar terms to some readers. It will
help them understand quickly what does the word means.

Analysis of Variance (ANOVA).A statistical tool used to determine the significant difference in
the sensory attributes that existed in the products (Fundamental Statistics for College Students).
This was used as statistical methods to treat the results.
Appearance. Visual attributes which include the size, shape, odor and to qualify of condition of
outside surface of a product (Webster Dictionary).
Aroma. It is a pleasant characteristics odor (Webster Dictionary). It is one of the primary
attributes in the sensory attributes.
Attributes. Classification of individual unit use in measuring or evaluating quality.
Color. Refers to the characteristics of food that something special using the sense of sight. This
is one of the basic sensory attributes to be evaluated in the products. (Webster Dictionary)
Cost Analysis. A computation for the selling price of the products. The best lot was subjected to
this analysis to determine the market segment or affordability of the sample product.
(www.wikipedia.com./costanalysis/html)
Duncans Multiple Range Test (DMRT). A test used to determine the significant difference in
the quality attribute of the product.
Fishy. It is tasting or smelling of fish (Guralnik, 1979). This odor was usually the odor of the raw
materials.
Hedonic Scaling. This is a test to find the acceptable of products in responses to like and
dislikes. (www.food- dictionary.com)
pH. This is a number expressing relative acidity and alkalinity of the substance.

Protein. Are biochemical compounds consisting of one or more polypeptides typically folded
into a globular or fibrous form and facilitating a biological function. It was one of the
components of the raw materials. Therefore the raw materials were protenous foods which give
energy to the muscles to the body of the food inducer. (http://en.wikipedia.org/wiki/Protein_
(nutrient)
Quality Changes. These are the changes that happen in the product especially in the food during
storage (Encyclopaedia of Food Science and Technology, 1980).
Quality. The highest standard of the product that is acceptable.
Sensory Evaluation. This is a kind of evaluation used by the panellist through which human
senses was used to assess the consumer products. The different selected product was subjected to
this analysis. (www.answer.com)
Siomai. Is similar to a meatball made of shrimp or pork or a combination of these, wrapped in
thin pasta like wrapper called the molo wrapper. This is steamed for several minutes to be cooked
and is always served with soy sauce, chili garlic and calamansi. (http://siomai.weebly.com/whatis-siomai.html)
Taste. A small quantity of something eaten, drunk, or sampled to assess its effect on the sensory
receptors on the surface of the tongue or in the mouth. (www.answer.com)
Texture. The feel and appearance of a surface, especially how rough or smooth it is.
(http://en.wikipedia.org/wiki/Texture)
Water Activity. This is a property of solution that is described as the ratio of vapour pressure of
the solution to the pressure of the pure water at the same temperature.

(http://en.wikipedia.Water Activity)

Chapter 2

REVIEW of RELATED LITERATURE AND STUDIES

This chapter will include the discussion of the related literature and studies of the
research. It will serve as a reliable source of information to student researcher in their similar
study.

Related Literature

A snakehead is a type of fish that lives and thrives in mud or muddy water. There are
more than a few kinds of these fish and they can even be unrelated. They inhabit swampy areas
and they prefer heavily weedy drains and wetlands. If these areas become dry, a mudfish can
survive by living under a decaying log or leaves. All they need is leaves or other debris to keep
them moist and they can live out of the water for as long as two months.
(http://www.wisegeek.com/what-is-a-mudfish.html)
Snakehead fish is so common a freshwater fish in the Philippines you can find it
everywhere in creeks, rivers, lagoons, lakes or in small and big irrigation canals and in the
muddy fields and ponds. And it has quite a share of names, aside from the generic dalag, in
Cagayan it's generally called attasi. While in some places, it has a name according to its size or

growth.

It's

called burikaw when

it's

quite

that

big,

and buntiek when

it's

small.

(http://pinakbetrepublic.blogspot.com/2011/12/dalagattasiburikawbuntiek-mudfish.html)

A curry made with this fish and tapioca is a delicacy in Kerala. In Indonesia, common
snakeheads are a popular type of salted fishes in Indonesian cuisine. In the Philippines, they are
commonly served either fried, grilled, or with soup. Dishes using this fish eaten with rice is very
popular among bengalis of Bangladesh & West Bengal.
Common snakeheads are very popular in Thai cuisine, where they are prepared in a
variety of ways. Grilled, being a common food item offered by street vendors or
in kaengsom. Plara, a fermented fish sauce popular in north-eastern Thai cuisine, is made by
pickling common snakeheads and keeping it for some time. There is also a Chinese sausage
prepared

with

common

snakehead

flesh

in

Thailand.

(https://en.wikipedia.org/wiki/Channa_striata)

Benefits of Snakehead Fish (Channa striata)

Channastriata, a freshwater snake head fish or Haruan by local name, is known as natural
remedies for healing wound internally and externally. Snake head fish have long been regarded
as valuable food fish for its dietary proteins, tasty delicacy in Southeast Asian
countries like Indonesia, Malaysia, Philippines, Thailand, including China and India. Their flesh
is claimed to be rejuvenating, particularly recuperation from serious illness and post-natal diet
for centuries. In Malaysia, for both women who have recently given birth and patients who have
undergone surgery, the first advice received usually will relate to the consumption of the fish to

10

aid in the healing of wounds. It is being well disseminated by words of mouth of villages and
midwives.
Nutritive Value of Snakehead (Dalag)
Calories

99 g

Sodium

0 mg

Total Fat

2g

Potassium

0 mg

Saturated

0g

Total Carbs

0g

Polyunsaturated

0g

Dietary Fiber

0g

Monounsaturated

0g

Sugars

0g

Trans

0g

Protein

21 g

Cholesterol

0 mg

Vitamin A

0%

Calcium

0%

Vitamin C

0%

Iron

0%

(http://www.myfitnesspal.com/food/calories/filipino-fnri-dalag-2378407)

Ecological Concern
Snakehead can become invasive species and cause ecological damage because they are
top-level predators, meaning they have no natural enemies outside of their native environment.
Not only can they breathe atmospheric air, but they can also survive on land for up to four days,
provided they are wet, and are known to migrate up to 1/4 mile on wet land to other bodies of
water by wriggling with their body and fins. National Geographic has referred to snakeheads as
"Fishzilla" and the National Geographic Channel reported the "northern snakehead reaches
sexual maturity by age two or three. Each spawning-age female can release up to 15,000 eggs at
once. Snakeheads can mate as often as five times a year. This means in just two years, a single

11

female can release up to 150,000 eggs." Since 2002, it has been illegal to possess a live
snakehead in many US states, where they are considered a destructive invasive species.
Snakeheads are considered valuable food fish. Called ngayant in Burmese, it is a prized
fish eaten in a variety of ways. In Vietnam, they are called caloc, ca qua, or cachuoi; it is prized
in

clay

pot

dishes

and

pickled

preparations.

Larger

species,

such

as Channastriata, Channamaculata, and Parachannaobscura, are farmed in aquaculture. In the

United States, chefs have suggested controlling the snakehead invasion by serving them in
restaurants. In Indonesia, snakehead fish are called ikangabus, served as the main parts of
traditional dishes such as Betawi's pucunggabus, and considered to be a delicacy due to their
rarity in wild and aquaculture, as they are harder to raise than other popular freshwater fish such
as catfish and carp.
Snakehead, C. striatus, known as Haruan in Malaysia, is a native freshwater fish of
tropical Africa and Asia (Ng and Lim, 1990). It belongs to the family Channidae and is also
known as murrels or serpent-headed fish. It is carnivorous in nature and eats frogs, fish, insects,
tadpole and earthworms. It is an air-breathing fish that can survive in harsh environments with
low dissolved oxygen and high ammonia contents (Marimuthu and Haniffa, 2007). It can stay
alive without water as long as its gills remain moist.
C. striatus is not a good swimmer. As an air-breathing fish, it prefers stagnant, slow
running and shallow water not more than 2 m deep with dead log and aquatic plants so that it can
easily hide and hunt for food (Mat Jais, 2007). However C. striatus can also be found in waters
up to 12 meters deep. The fish has a unique habit of settling and boring itself into bottom mud of

12

ponds during drought and going deeper and deeper into the mud during the dry process and only
comes out when situation granted (Mat Jais, 1992; Rahman et al., 2012).
In Malaysia, C. striatus is a well-known remedy for wound healing and traditionally used
among mid wives for decades. C. striatus is consumed to fasten healing especially for mothers
who underwent caesarean operations and become supplementary among illnesses like diabetic
gangrene and cancer (Mat Jais et al., 1994; Mat Jais, 1997).C. striatus comprises 13% of the
marketable freshwater fishes in India (Chakrabarty, 2006; Aliyu-Paiko et al., 2010a). It is
commercially important in Philippines, Thailand, Cambodia and Vietnam (Wee, 1982). The
natural population of this species decreases rapidly due to habitat degradation and now this
species is acknowledged as an endangered fish in Bangladesh (IUCN, 1998).
Hotdog
Hot dogs are a processed meat product made by mixing chopped meat with various
curing ingredients, flavourings, and colorants. The meat is then stuffed in casings, cooked,
removed from the casing, and put in the final package. Although the technology for hot dog
making was developed thousands of years ago, these meat products continue to be a popular
summertime food. In fact, in America alone over 16 billion hot dogs are consumed each year.
http://www.madehow.com/Volume-4/Hot-Dog.html#ixzz2fJ2tQFnk
The typical raw hot dog is a pink, cylindrical-shaped piece of meat. It is about 1.6 oz
(45.36 g) on average and contains anywhere from 0.175-0.245 oz (5-7 g) of protein. It also
contains about 0.455 oz (13 g) of fat, 450 mg of sodium and 150 calories. Since hot dogs are
meat products, they are an excellent source of nutrients including iron, zinc, niacin, riboflavin,
and B vitamins. When hot dogs are made using pork meat, they are good source of thiamin.

13

Since they are a pre-cooked food, they are less prone to spoilage than other types of meat
products. This makes them one of the safest meat products available.
Hot dogs are known by many different names including frankfurters, franks, red hots, and
wieners. While there are many varieties of hot dogs, one of the most famous is the Kosher hot
dog. These hot dogs are prepared in a manner, which follows 3,000 year old traditions that
comply with Jewish religious practices. Specially trained Rabbis oversee the entire kosher hot
dog making process. Ultimately, the main difference between a kosher and a regular hot dog is
that kosher hot dogs do not contain pork. (http://www.madehow.com/Volume-4/HotDog.html#ixzz2fJ3hC13w)
Embutido
An embutido is a generic term for sausages found in Spain, Portugal, the Philippines,
and Central and South
generally pork,

America (including Brazil).It

seasoned

with aromatic

generally

contains

herbs or spices(black

hashed meat,
pepper, red

pepper, paprika, garlic, rosemary, thyme, cloves, ginger, nutmeg, or others) that is served
wrapped in the skin of the pig's intestines. Mass-produced sausages of these types are often
wrapped in a type of artificial, sometimes edible, skin. (http://ph.ask.com/wiki/Embutido?
lang=en)
Siomai
Siomai is a traditional Chinese dumpling. This popular dumpling has made its way to the
heart of the Filipinos as evidenced by the hundreds of stalls, eateries, and restaurants who serve
them. Traditionally cooked through steaming, siomai nowadays are also served fried

14

complimented with soy sauce and calamansi.In Manila, the best siomai can be found in the
Manila China Town (which is the oldest China Town in the world). Several Chinese restaurants
and even stalls serve different siomai varieties.(http://panlasangpinoy.com/2009/07/30/filipinochinese-food-pork-mushroom-shaomai-siomai-recipe/)
Siomai, also called pork dumplings (although oftentimes other types of dumplings could
also be filled with pork), is a type of traditional Chinese dumplings served in dim sum.
Popular Chinese varieties
In the Qing Dynasty, the fillings varied by season: spring- garlic chives, summer- mutton
and pumpkin, autumn- crab meat, winter- mixed seafood. Many varieties have been created as
the shaomai was gradually introduced to all provinces, where it was adapted to the different
regional tastes throughout China. However, most people in Western countries associate shaomai
only with the Cantonese version due to the Cantonese diaspora.
Cooking Procedure
In a bowl, combine all ingredients except siomai wrapper and oil. Blend well. Separate
wrappers then put 2 tablespoons of the filling into each wrapper. Form into bonnet-like shapes.
Transfer to a lightly greased steamer then brush tops with oil. Steam for about 30 minutes or
until done. Serve with a dipping sauce of Kalamansi and soy sauce.
Philippine siomai
Siomai (Cebuano/Tagalog: siyomay) in the Philippines is often ground pork, beef, shrimp,
among others, combined with extenders like green peas, carrots and the like which is then
wrapped in wonton wrappers. It is either steamed or fried resulting in a scrispy exterior. It is
normally dipped in soy sauce and squeezed calamondin, and for some, with an oily, spicy garlic

15

mix.A recent variant on siomai is wrapped in nori sheets instead of wonton wrappers, and
marketed as "Japanese.
Related Studies
Basco and Ladiero (March 2013) conducted a study entitled Development of Lampshell
Lingula unguis into Selected Products. Their study aimed to develop siomai from ugpan meat.
Their study involves proximate analysis which includes moisture analysis, protein, ash content,
fat and total carbohydrates. They also aimed to know the composition of the formulated products
in terms of pH and Aw. The product were presented to the panelist to evaluate and determine the
best lot.

Chapter 3
RESEARCH DESIGN AND METHODOLGY

16

This chapter presents the experimental design, methods, procedures and techniques used
in the study. It discusses the formulation of snakehead fish based products such as embutido, fish
loaf, hotdog and siomai. It includes the sensory evaluation (colour, aroma, taste and texture),
physico-analysis (pH, aW) and consumer acceptability test.
Research Design
Procurement of the raw material together with the preparation will be done first, to be
followed by the product formulation. Three lots will be formulated in every product: Lot A
(50%), Lot B (75%) and Lot C (100%). Sensory evaluation will be conducted to evaluate its
colour, taste, texture and odour. After the sensory evaluation, identification of best lot will
follow. The identified lot will undergo consumer acceptability, physico-chemical analysis in
terms of pH and aW and cost analysis. Which may correlates in the conclusion of the
characteristics of the products.
Quantitative Descriptive Analysis (QDA) is use to determine the sensory attributes of the
product which includes colour, aroma, texture and taste. Determination of consumer acceptability
test uses. Analysis of Variance (ANOVA) and Duncans Multiple Range Test (DMRT) are the
statistical tool used to treat the result and describe the quality changes in the product.

Procurement of Raw Material

Product Formulation

Embutido

Fish Loaf

Hotdog

Siomai

17

Lot A 50%

Lot A 50%

Lot A 50%

Lot A 50%

Lot B 75%

Lot B 75%

Lot B 75%

Lot B 75%

Lot C 100%

Lot C 100%

Lot C 100%

Lot C 100%

Sensory Evaluation
Identification of Best Lot

PhysicoChemical

Consumer Acceptability

ANOVA/DMRT

Cost Analysis

pH
Aw

Figure 1. Experimental Design of Utilization of Snakehead Fish (Channastriata) into Based Products.

Procurement of Raw Materials

Snakehead fish were used in the preparation of different Haruan based products such as
embutido, hotdog, siomai and fish loaf. Snakehead fish meat were procured from Buhi,
Camarines Sur. Other ingredients in the sample product are procured in the market.

18

Preparation of the Samples

Samples are being prepared through following standard procedure of the product and
substitute the main ingredient with Haruan or Snakehead fish. It is prepared into three lots per
sample subjecting it to sensory evaluation for the determination of significant difference of the
sample product.
Table 1
Proportion of Ingredients for Embutido
Quantity
0g

Description
Haruan

Original

Lot A (50%)

Lot B (75%)

Lot C (100%)

0g

250 g

375 g

500 g

500 g

Ground meat

500 g

250 g

125 g

0g

187.5 g

Hotdog

187.5 g

187.5 g

187.5 g

187.5 g

62.5 g

Catsup

62.5 g

62.5 g

62.5 g

62.5 g

30 g

Egg

30g

30g

30g

30g

125 g

Carrots

125 g

125 g

125 g

125 g

125 g

Cheese

125 g

125 g

125 g

125 g

1 tsp

Soy sauce

1 tsp

1 tsp

1 tsp

1 tsp

tsp

Black pepper

tsp

tsp

tsp

tsp

100 g

Bread crumbs

100 g

100 g

100 g

100 g

2 tbsp

Onion

2 tbsp

2 tbsp

2 tbsp

2 tbsp

2 tbsp

Garlic

2 tbsp

2 tbsp

2 tbsp

2 tbsp

Cooking Procedure
In a bowl, mix all the ingredients. Mix well. Cut the aluminium foil into preferred size of
the embutido. Put the filling into aluminium foil. Wrap cylindrical then close both sides so that

19

the water will not pass through when cooking. Transfer into the steamer then steam for 20 30
minutes. Serve with sauce.

Table 2
Proportion of Hotdog
Quantity

Description

Original

Lot A (50%)

Lot B (75%)

Lot C (100%)

Haruan

cup

cup

1 cup

1 cup

Pork

1 cup

cup

cup

0 cup

cup

Onion

cup

cup

cup

cup

1 clove

Garlic

1 clove

1 clove

1 clove

1 clove

1 tsp

Paprika

1 tsp

1 tsp

1 tsp

1 tsp

Egg

1 tsp

Sugar

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp

Salt

1 tsp

1 tsp

1 tsp

1 tsp

cup

Milk

cup

cup

cup

cup

1 tsp

White pepper

1 tsp

1 tsp

1 tsp

1 tsp

Cooking Procedure
Prepare the casings (see instructions below). In a blender or food processor, make a puree
of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika. Add the pepper, egg
white, sugar, salt, and milk and mix thoroughly. Grind the pork, beef, and fat cubes through the
fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture

20

with your hands. This tends to be a sticky procedure, so wet your hands with cold water first.
Chill the mixture for half an hour then put the mixture thorough the fine blade of the grinder
once more. Stuff the casings and twist them off into six-inch links. Parboil the links (without
separating them) in gently simmering water for 20 minutes. Place the franks in a bowl of ice
water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they
can be refrigerated for up to a week or they can be frozen.
Preparing the Casing
Snip off about four feet of casing. (Better too much than too little because any extra can
be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt
clinging to it. Place it in a bowl of cool water and let it soak for about half an hour. While you're
waiting for the casing to soak, you can begin preparing the meat as detailed above.
After soaking, rinse the casing under cool running water. Slip one end of the casing over the
faucet nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at
first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint
any breaks. Should you find a break, simply snip out a small section of the casing.
Place the casing in a bowl of water and add a splash of white vinegar. A tablespoon of
vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it
more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing
in the water/vinegar solution until you are ready to use it. Rinse it well and drain before stuffing.
(http://homecooking.about.com/od/porkrecipes/r/blpork26.html)

Table 3

21

Proportion of Ingredients for Fish Loaf

Quantity

Description

Original

0g

Haruan

0g

1 lbs

Pork

30 g

Lot A (50%)

Lot B (75%)

Lot C (100%)

3/4

lbs

1 lbs

1 lbs

1 lbs

lbs

lbs

0 lbs

Egg

30 g

30 g

30 g

30 g

1 clove

Onion

250 g

Milk

250 g

250 g

250 g

250 g

250 g

Bread crumbs

250 g

250 g

250 g

250 g

2 tbsp

Sugar

2 tbsp

2 tbsp

2 tbsp

2 tbsp

Cooking Procedure
Preheat oven to 350 degrees F (175 degrees C).In a large bowl, combine the beef, egg,
onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a
lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch
baking dish. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well
and pour over the meatloaf. Bake at 350 degrees F (175 degrees C) for 1 hour.
http://allrecipes.com/recipe/easymeatloaf/
Table 4
Proportion of the Ingredients in Siomai
Quantity
0g

Description
Haruan

Original

Lot A (50%)

Lot B (75%)

Lot C (100%)

0g

118.29g

177.44g

236.59g

236.59 g

Pork

236.59 g

118.29g

59.15g

0g

29.57 g

Finely chopped onion

29.57 g

29.57 g

29.57 g

29.57 g

30 g

30 g

30 g

30 g

30 g

Egg

2g

Black pepper

2g

2g

2g

2g

4g

Spring onion

4g

4g

4g

4g

22
59.15 g

Shrimp

59.15 g

59.15 g

59.15 g

59.15 g

15 g

Celery

15 g

15 g

15 g

15 g

2.5 g

Salt

2.5 g

2.5 g

2.5 g

2.5 g

236.59 g

236.59 g

236.59 g

236.59 g

236.59 g

Chopped carrots

Cooking Procedure
In a bowl, combine all ingredients except siomai wrapper and oil. Mix well. Separate
wrappers then put 2 tablespoons of the filling into each wrapper. Form into bonnet- shapes.
Transfer to a lightly greased steamer then brush tops with oil. Steam for 25- 30 minutes or until
done. Serve with a dipping sauce of calamansi, saut garlic and soy sauce.
Sensory Evaluation
The prepared sample were coded. Each lot has different percentage of the snakehead as
substitute to the different main ingredient to specific food sample. Sample of the three lots were
prepared according to the standard procedure for embutido, fish loaf, hotdog and siomai.
The evaluation was consisting of 15 panellists from Food Technology Department,
student and staff. Each panellist will be provided with 10 grams sample in a saucer. A glass of tap
water will be given to each panellist to clean their mouth for interval of 2 minutes per sample.
Qualitative Descriptive Analysis and 9 point hedonic scale will be conducted to
determine the most acceptable lots based on product characteristics and preferences in terms of
color, aroma, taste and texture.
Statistical Analysis

23

Analysis of Variance (ANOVA) and Duncans Range test are the statistical method used
to treat the data result in order to determine the significant difference in the sensory attributes of
the product using 5% level of significance.
Physico chemical Analysis
pH Determination ( AOAC, 1984.Orion Star TMOperating Manual)
pH is the degree or intensity of acid present in the sample. It is measured with the use of
pH meter or pH paper.
Procedure
1. Putting the pH meter (Orion Star TM) into operation.
a. Plug the AC adaptor to the power outlet. Turn meter on.
b. Check that the meter screen shows pH.
2. Two Buffer Calibration.
c. Rinse electrode first with distilled water. Blot dry with a lint tissue. Do not wipe
electrode as the static charge will build up on the sensor.
d. Remove fill whole cover of the electrode during measurement to ensure
uniform flow of filling solution.
e. Place the electrode first in the buffer (pH 7). Press [CALIBRATE]. Wait for
stable display (indicated by ready signal on the meter). Once the electrode is

24

stable, the meter automatically recognizes and displays the temperature- corrected
value for that buffer. Press [CALIBRATE].
f. Rinse the electrode first with distilled water. Blot dry with a lint tissue.
g. Place the electrode in the second buffer (pH4). Press [CALIBRATE]. Wait for
stable display (indicated by ready signal on the meter). Once the electrode is
stable, the meter automatically recognizes and displays the temperature- corrected
value for that buffer. Press [MEASURE/SAVE/PRINT].
h. Slope is then automatically displayed which must be within the accepted range
of 92- 102%. The meter will automatically proceeds to the measurement mode.
Make sure that he pH is lit.
3. pH Measurement
i. Rinse the electrode first with distilled water. Blot dry with a lint tissue.
j. Place electrode in the sample. When the display is stable and ready is
displayed

record the sample pH.

k. When all samples have been measured, rinse the electrode with distilled water
and blot dry. Return the fill hole cover to prevent drying filling solution.
4. Electrode Storage
l. Soak electrode in the pH electrode storage solution.

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Water Activity Measurement (AOAC METHOD No. 987.18 and NOVASINA Aw CENTER
OPERATING MANUAL)
Water activity is the measurement of free water that supports the growth of
microorganisms. It is also a physical property that has a direct implication for microbiological
safety of food. Water activity influences the storage stability of foods as some deterioration
processes in foods are mediated by water. Storage life of dry foods such as biscuits is generally
longer than of moist foods such as meat at the same temperature. In this connection. Freezing of
foods is equivalent to drying- the water is removed from the matrix although it is still in the food
as ice.
Procedure
1.

Putting the instrument into operation:

a. Connect the power cord to the mains.
b. Switch on the Aw center with the mains switch on the back of the
measurement (the red LED on each temperature regulator lights up).
c. After the warm up time elapsed, the beeper sounds. The measuring converters
are in standby mode.

2. Filling the material to be measured:

26

d. Fill the sample bowl with the materials to be measured. The sample bowl must
be completely dry. Place 2/3 of the material sample to be measured.
(Preferably, weigh the sample to ensure that each bowl consist approximately
the same weight)
e. Open the cover of Aw- box. Lift the desired measuring head with the knob and
remove the measuring bowl with pincers.
f. Insert the sample bowl containing the material to be measured into the
measuring bowl.
g. Lift the measuring head with the knob and put the measuring bowl.
h. Close the cover of the Aw- box.
3. Activating the analysis mode and read off the measured value.
i. Press the <START> key of the corresponding measuring converter until the
second beeper tone is heard and the yellow LED (analyzing) flashes. The
analysis mode is activated. The elapsed measuring time, the Aw value and the
measuring chamber temperature appear on the display.
j. As soon as the measured value is stable, a beeper sounds and the green LED
(ok) lights up. The measured Aw now can be read off. (NOTE: When
measuring extremely dry products below the physical measuring limit of the
instrument, the display shows low hum instead of humidity value.)
4. Removing material to be measured:

27

k. Open the cover of the Aw box. Lift the desired measuring head with the knob
and remove the measuring bowl with pincers.
l. Remove the measuring bowl from the sample bowl.
m. Lift the measuring head with the knob and put empty measuring bowl
underneath. Lower the measuring head.
n. Close the cover of the Aw box.

Cost Analysis
A cost analysis of each sample used such embutido, fish loaf, hotdog and siomai with
varying amount of snakehead fish will be conducted to determine the production cost and profit
gained compared to the existing product sold in the market.

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