Commercial Production of Fish Squash Patties Utilizing Local Milkfish (Bangus)

Abstract

Bulacan, Philippines is blessed with rich common assets in light of its bounteous items like fish. A portion of these fish are accessible the entire year, and from among the fishes, Bangus or Chanos-Chanos has the largest supply. When there is so much supply, these fish end up less expensive, and an oversupply sometimes results in a significant loss to the fisher folks, particularly in Hagonoy, which is home to around 1,423 fishpond administrators and 55 enrolled consignations. Product development of Milkfish was assumed to be a solution to fisherfolk, fishpond administrators and SME's. A response to the challenge of product innovation, the commercial production of Fish Squash Patties Utilizing Local Milkfish (Bangus), was considered. The fisher folks, fishpond administrators and SME's within the town of Hagonoy in the province of Bulacan, Philippines were the respondents of this study. The product was tested by the DOST (Department of Science and Technology) using the Sensory Evaluation and Microbiological Analysis. After which, the researchers conducted a taste test and administered questionnaires which included acceptability of the following: appearance, aroma, taste and texture. There are assortments of patties these days like beef patties, pork patties, chicken patties and other delicious fixings that effectively grab the customers' eye. The researchers build up the item so the buyer can appreciate the essence of Fish (Chanos) and Squash (Kalabasa) Patties. It gives another unmistakable flavour and for its dietary benefit. The item proposition is Fish (Chanos) and Squash (Kalabasa) patties. The blend of Fish (Chanos) and Squash (Kalabasa) is another idea that the researcher seeks due to its stimulating advantages and extraordinary flavour combinations. The ingredients used in the preparation of Fish Squash Patties are flaked Bangus, ground squash, refined salt, phosphate, chilled water, TVP powder, carrageenan, isolate, chilled water, refined sugar, MSG, baking powder, garlic chopped, BF blend, black pepper, meat enhancer, onion chopped, hamburger seasoning, milk, Eggs, and bread crumbs. The process used in the preparation was mixing of all ingredients, forming into a patty and refrigerate for 20 minutes, simmering and packaging. The tested sample of Fish Squash Patties under Aerobic plate count (Less than 104 cfus/g pieces), Coliform count (Less than 102 cfus/g sample), yeast and moulds count (Less than ten cfus/g sample), Escherichia coli count (Less than 10 cfus/g sample), and salmonella determination (adverse) had passed all the parameters of the microbiological quality. The researchers have used patters in which it may not trigger any positive sign of bacteria and another microorganism. It was then made by strictly sanitizing all utensils and raw materials. The level of acceptability on the sensory quality of Fish-Squash Patties based on evaluation of one hundred (100) respondents on the Fish-Squash Patties: Appearance with the weighted mean of 4.36 was accepted, aroma with the weighted mean of 4.7 was accepted, Taste with the weighted mean of 4.71 was very acceptable. The total weighted mean from the level of acceptability of all respondents was 4.6226 and interpreted as very acceptable. The researcher's production of patties has made the Fish-Squash Patties safe of consumption since it PASSED the microbiological analysis conducted at DOST Laboratory BulSU Main Campus, City of Malolos Bulacan in compliance with the BFAD standards. The Fish Squash patties, as per asses of respondents, are both acceptable in terms of sensory quality such as appearance, aroma, Taste and texture. For the development of this product, the researchers recommend other ideas and factors for improving the study as well as a foundation for new or future researches. The respondents recommend that celery be added in the mixture to enhance the developed product's aroma and flavor. Subsequent microbiological analyses of sample may be conducted to monitor microbiological quality of samples preferably within 12 months' period to comply with the standards set by the Department of Health. Succeeding evaluation on a more diverse population to produce patties with different flavours like spicy, sweet, etc. It is also recommended to make the packaging environmentally friendly and to have several packaging staff.