Burolicious [fermented and delicious] project: its processing, packaging, commercialization and project implementation
2010
Carungay-Pambid, R. | de Vera, W.M. | Austria, V.C., Pangasinan State Univ.,Bayambang, Pangasinan (Philippines)
This study aimed to (1) standardize the process and formula of fermented rice-fish (dalag) mixture; (2) analyze the nutrients, sensory test, shelf-life, microbial properties for food safety and (3) improve the socio-economic status of the buro [fermentation] producers. This study is designed to make the product retain its delicious taste however eliminating the undesirable odor. The improved processing of buro revealed that ginisang burong dalag [sauteed fermented mud fish] packed in 8 oz. glass jar with a maximum net weight of 240 grams has a minimum processing time at 100 deg C for 44 minutes starting from thermal processing temperature at 37.8 deg C. The improved burong dalag has 24-26% salt content lower than original and 18-21 days of fermentation. The commercial sterility test resulted in negative traces of harmful aerobic and anaerobic bacteria, when cultured in malt extract and acid product test broth. It has low mold and yeast count as compared to other fermented manufactured goods. The improved product is delicious, nutritious and with pleasant odor. It has passed the 365 days shelf life test. In its entirety, burong dalag is acceptable and has export quality. Market pilot test disclosed that standard preparation of 3 kilos has 36.26% return of investment for cooked buro and 48.26% if raw. It also increased employment of 3-4 laborers per producer. At present, the researchers trained 23 female producers in three barangays [villages], and one model cooperator. The processed burong dalag has potential innovation into a large profitable industry. The burolicious project implementation have social impact on (1) high quality of food safety, (2) amplified sales; (3) improved socio-economic status of buro makers; (4) boosted the morale of women (5) increased employment rate; (6) revival of the old culture on buro making which originated from the town; and (7) increased the revenue of the town.
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