Pilot production and product evaluation of smoked hasa-hasa and dried hasa-hasa (Plain-dried, treated with sorbate, acidified)
1995
Prospero, R.B. | Alcasabas, M.D.D. | Villanueva, H. | Briones, E.M. | Abastillas, F.S. (Industrial Technology Development Inst., Bicutan, Taguig, Metro Manila (Philippines))
Pilot production runs on smoked and dried hasa-hasa were conducted to determine the raw materials and finished product specification, process control points, production requirements and costs. Effects of pre-drying treatments such as plain salting, acidifying and treating with sorbate were determined. Yield of smoked hasa-hasa was at 58 percent with moisture content of 63 percent. Eighty kilograms (80 kg) of fresh fish required 18 man-hours of labor, minimal utilities and simple processing facilities. Major bulk of manpower was consumed in preparation and smoking of the fish. Raw materials accounted for the major portion of the cost followed by packaging material and direct labor. Signs of spoilage such as moulding and browning on dried hasa-hasa, pre-treated with plain salt, potassium sorbate and vinegar were observed on 14th day, 56th day and 205 days, respectively. The three different pre-drying treatment did not affect the yield and it averaged at 32 percent with a moisture content of 30-35 percent. A volume of 250 kg fish required 70 man-hours of labor and simple facilities with minimal utilities. Cost analyses showed that adaption of sorbate treatment and acidification increase the product cost by 4 and 2 percent, respectively
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