MODULE 3:

MARIA FLOR C. PATTUNG, RAgr

• The Philippines is abundantly blessed with a
wealth of fisheries and aquatic resources,
providing a reliable source of food for its
population
• Fish, in particular, plays a crucial role as an
affordable animal protein in our diets, with our per
capita consumption being among the highest in
Southeast Asia at 41 kg annually.
• However, the perishable nature of fish, both marine
and freshwater, poses a challenge, especially during
peak seasons when there is an excess supply. This
surplus often leads to spoilage, wastage, and
plummeting market prices.
• To tackle these issues and make the most of our fish
and shellfish catch, innovative processing methods
have been developed and tailored to local needs.
Measuring cups

Measuring spoons
Measuring:

• The most important thing to know about measuring

dry ingredients is that they should be level with the
top of your measuring cup.
• Dip your cup into the bin, fill to overflowing, and level
it off by sweeping the edge of a knife across the top
Measuring:

• Measure liquids at eye level.

• In other words, place the cup on a
flat surface and crouch down so
your eyes are at the same level as
the cup in order to check the
accuracy of the amount in the cup.
Measuring:

• Most butter has measurements listed on the

wrapper, so you can simply cut off the amount you
need.
• If that information is not available, to measure fats
accurately, pack them down in the cup to get rid of
air pockets. It’s easier to pack fats at room
temperature.
Convert 100 grams into ounce Convert 5500 grams to
kilograms

Convert 760 kilograms to

Convert 315 grams to pounds
pounds

If Jennie has 300 grams of flour

and used 300 ounce, how
many grams of flour was left?
• Standard Length (SL):
The body length of a fish
from the tip of its nose
to end of its last
vertebrae.
• Fork Length (FL): The
length of a fish from the
tip of its nose to the
middle caudal fin rays.
• Total Length (TL): The
length of a fish from the
tip of its nose to the end
of the longer lobe of its
caudal fin.
• The body is firm and has a specific consistency and
appearance. When pressed it should bounce back.
• Scale or skin has a naturally metallic glow and must
be tightly attached to the body.
• No damage or injury on dorsal fin, pelvic fin and tail. •
Body is covered with thin layer of slime.
• No blood leakage from gills.
• Eyes should be bulging in eye sacs.
• Clear, plump, and shiny eyes.
• Gills with red filaments.
• Gills and filaments are covered with thin layer of slime.
• Gills and filaments have no bad odor.
• No foul smell of rotten fish.
• Flesh is moist, firm, elastic, and has a fresh
appearance.
• No sign of red flesh due to blood leak into the flesh.
• Belly flesh is not too soft
• No sign of injured skin.
Advantages of using ice

• Brighter color in fish and shrimp.

• Enhance flavor and odor in fish and shrimp.
• Maintain weight of raw materials.
• Enhance quality of final products.
• Better price due to better in quality.
Disadvantages of using ice
• · More costly for buying ice.
• · Longer duration.
• · Longer working time.
• · Damage in fish/shrimp.
• · More susceptible to spoilage if the ice is unclean.
• ·More costly for insulated box and utensils.
• Sodium nitrate/nitrite is used in production of dry
fish, fermented fish, and salted fish.
• Dyes are also used in raw fish, dry fish, dry shrimp,
and fish paste.
• Sulphite is used in shrimp to prevent black spot
formation. It is necessary to understand and follow
the manufacturer’s instruction not to exceed the
maximum residue limit.
• 0.01% sodium benzoate is used to prevent food safety
hazard such as mold that is commonly found in dried fish
and shrimp.
• Vinegar for sour taste, saccharine and artificial sugar such
as power sugar for sweet flavor, monosodium glutamate
for meat and vegetable are commonly used to enhance
flavor.
• It is necessary to use and follow the list of permitted
chemicals set out by Codex Alimentarius Commission
(CAC) of Food and Agriculture Organization.
A good packaging materials:
• promotes a good market for the product
• serve as a medium of communication to the
consumer/buyer especially the complete
information stated on the label about the
product
• fits into the cabinets, shelves, freezers,
refrigerators, and other storage areas.
 HARD PLASTICS

• Hard plastics are not flexible or elastic and

are used for retail packaging in the
production of trays and form-fill packs of
fishery products.
• They are manufactured using polystyrene,
expanded polystyrene, and polyvinyl
chloride ( Subansinghe, 1993).
 FILMS

• Films are web materials with a thickness of

0.25mm.
• Materials more than 0.25 mm thickness are
called sheets.
• Two categories:
• Basic films consist of single layers film
• Laminates contain two or more basic films
glued or bonded together by heat or adhesive
POLYETHYLENE (PE)
• used commonly due to its low cost, relative
strength and flexibility even at low temperatures

POLYPROPYLENE (PP)
• PP has better protective properties because it is
resistant to high temperatures.
• However, it has poor qualities in low temperature
and becomes brittle
POLYAMIDE (PA) (nylon)
• This is commonly called as nylon PA which is
tough, grease-resistant, less permeable to gases,
and has a moisture permeability
POLYESTER (PET)
• It has excellent gloss, low gas permeability, low
moisture transmission, high tensile strength, and
can be used in a very wide range of temperatures
up to 300°C

POLYVINYL CHLORIDE (PVC)

• This is hard and glossy, but grease resistant and
brittle at all temperatures. Its film can be made
into shrinkable forms with low temperature
stability by using special treatment methods
POLYVINYLIDINE CHLORIDE (PVDC)
• This is commercially known as Saranor Cryovacs.
This is one of the most protective films because it
is shrinkable and capable of withstanding low
freezing temperature.

ETHYLENE-VINYL ACETATE (EVA)

• This has good impact strength, good permeability
and high cling attributes. The material is used in
the lamination of frozen products
• Vacuum Packaging may be defined
as taking off oxygen from the
container during sealing in order to
preserve the products. Packaging
materials like polyamide/polythene
laminates are suitable for vacuum
packaging for they are resistant to
pinhole formation.
THE ADVANTAGES OF VACUUM-PACKED
PRODUCTS ARE AS FOLLOWS:
• Vacuum-packed products have
longer shelf-life than ordinary-packed
products due to non-occurrence of
oxidation.
• They have better keeping quality,
especially on dried fish wherein no
rancidity occurs. 3. They demand high
prices in the market.
THE DISADVANTAGES OF VACUUM-PACKED
PRODUCTS ARE THE FOLLOWING:
• Vacuum-packed products are not
applicable to fish roe and mussel meat.
• The labels of the vacuum-packed products
are not readable due to the deformity of the
surface of the pack.
• Vacuum-packed products should be
refrigerated below 3°C or 37.4°F to prevent
production of toxin by clostridium botulinum.
• Fermentation is normally defined as the
breakdown of organic substances into simpler
components mainly by the action of enzymes
aided by microorganisms
• Fermented fish is different from salted fish due
to the loss of original shape of the fish in the
partly liquefied product
• Most popular fermented fish products in the
Philippines as fish sauce (patis) and fish paste
(bagoong)
1. The raw materials should be very
fresh
[Link] raw materials should be
immediately salted without delay
[Link] fish should be stored in ice before
use
[Link] amount of salt should be
added
• Fish Sauce or patis is a clear liquid
sauce, straw yellow to amber in color
depending on the raw material.
Fermentation allows slow digestion of the
salted fish followed by the separation of
the liquid from the liquid portion of the
[Link] period ranges from
8 months to 18 months depending on the
species of fish used.
• Fish Paste or bagoong is made from
whole ground fish, fish roe, shrimps or
shellfish with salt added. Fermentation
period ranges few weeks to less than 2
weeks to more than a year depending of
raw material use
• For Bagoong Monamon, partially
digested, possibly whole fish, is added
to ground partially to fully digested
Bagoong

• For Bagoong Balayan, partially to fully

digested Bagoong is ground
• Burong Isda or Fermented Fish with
Cooked Rice- Fermented fish products
with added cooked rice is made of fish or
shrimps with salt and cooked rice.
• The product is called burong isda when
fish is used and burong hipon or balao-
balao(balaw-balaw) when shrimps is used
• Angkak, a culture of Monascus purpureus
mold is sometimes added to enhance the
taste and color
[Link]