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.--

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Dela Paz, Juan Piolo D [author]

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Material type: Text

TextPublication details: Technological University of the Philippines, Manila. December 2024Description: xiii, 110 pages. 29 cmContent type:

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BTH TX 717 D45 2024

Dissertation note: College of Industrial Technology.-- Bachelor of Technology in Culinary Technology: Technological University of the Philippines, Manila. 2024 Summary: 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.

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Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH TX 717 D45 2024 (Browse shelf(Opens below))	c.1	Not for loan		BTH0004104

Bachelor's thesis

College of Industrial Technology.-- Bachelor of Technology in Culinary Technology: Technological University of the Philippines, Manila. 2024

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.

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