Development Of Bangus Bagoong/
Juan Piolo D. Dela Paz, Bernalyn S. Egualan, Aldrin V. Eloriaga, Jerry L. Labong, Clarissa Marie N. Lavarias, Charles Jonathan C. Palayon and Ma. Trisha Ann F. Yu.--
- Technological University of the Philippines, Manila. December 2024
- xiii, 110 pages. 29 cm
Bachelor's thesis
College of Industrial Technology.--
Includes bibliographic references and index.
The study aims to innovate another variety of bagoong utilizing milkfish (bangus) as an alternative offer to those people suffering from shrimp allergies. The Filipino bagoong has been a popular condiment and is most widely paired with rice, meat, and vegetable dishes. The process includes deboning, brining, salting, and fermentation which typically spans into several weeks to allow full enzymatic and microbial activity to break down the fish proteins into flavorful compounds. Subsequently, gourmet bagoong was formulated then subjected to canning process upon containment in glass jars, sealed, then labeled. La laboratory tests on proximate analysis shows products contain ash 7.20%, 36.62% moisture content, 21.05% crude fat, 3.31% crude fiber, 12.78% crude protein. Moreover, commercial sterility test shows no detection of pathogens, thus, passed the required standards. A total of 40 participants evaluated the Gourmet Bangus Bagoong applied to seafood bagoong rice, underripe mango dip, condiment for kare-kare, and pork binagoongan. Evaluation results revealed the overall mean is 8.9 or “Like Extremely” for Appearance, 7.42 or “Like Moderately” for Flavor, 8.03 or “Like Very Much”, 9 or “Like Extremely” for Texture, and 7.8 or “Like Very Much” for General Acceptability. Therefore, the results indicated that the product is a versatile condiment suitable for various Filipino dishes. This study also highlights the potential of gourmet bangus bagoong as a sustainable and valued product in the seafood industry while preserving traditional Filipino food practices. Keywords: Salting, fermentation, formulation, microbial, brining.