Fermentation analysis and nutritional profile of Burong pusit (Sepioteuthis lessoniana) production
2023
Preston, C.D.T. | Navarro, B.R.R.
Squid is an abundant marine resource well-known for its unique taste and high nutritional content. Because of this, different Asian countries have developed different fermented squid products to further enhance its health benefits as a functional food. However, the Philippines is yet to use squid in its fermented marine products, which makes its abundance in the country an untapped opportunity. Different formulations of burong pusit were prepared with 3 salt concentrations: 10, 15, and 20%; each salt treatment was then fermented for 7 days. Physicochemical, microbiological, sensory, and proximate analyses of the treatments were conducted. The 20% salt treatment yielded significantly lower (p 0.05) TTA and pH than the other treatments, throughout the entire fermentation period. All the treatments showed an increase in the total microbial count, which peaked on the 5th day of fermentation and gradually decreased thereafter. No valid mold or yeast count obtained; however, yeast-like growth was observed in some plates but in minimal number. The 5-day-fermented 10% salt treatment had the highest average mean scores for all attributes (i.e., appearance, aroma, texture, taste, and overall acceptability) in the sensory evaluation. Proximate analysis results showed considerable protein and carbohydrates contents of this treatment. Finally, a packaging design utilizing a glass jar and a polyethylene label was proposed for effective storage and transport of the product and its possible marketing.
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