000			03045nam a22003377a 4500
003			OSt
005			20250522155451.0
008			250522b |||||||| |||| 00| 0 eng d
040			_aTUPM _bTUPM _cTUPM _dEnglish _erda
050			_aBTH TX 717 _bD45 2024
100			_aDela Paz, Juan Piolo D. _eauthor
245			_aDevelopment Of Bangus Bagoong/ _cJuan 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.--
260			_bTechnological University of the Philippines, Manila. _cDecember 2024
300			_axiii, 110 pages. _c29 cm
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's thesis
502			_aCollege of Industrial Technology.-- _bBachelor of Technology in Culinary Technology: _cTechnological University of the Philippines, Manila. _d2024
504			_aIncludes bibliographic references and index.
520			_aThe 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.
650			_aCulinary Technology
650			_aFormulation
700			_aEgualan, Bernalyn S. _eauthor
700			_aEloriaga, Aldrin V. _eauthor
700			_aLabong, Jerry L. _eauthor
700			_aLavarias, Clarissa Marie N. _eauthor
700			_aPalayon, Charles Jonathan C. _eauthor
700			_aYu, Ma. Trisha Ann F. _eauthor
942			_2lcc _cBTH CIT _n0
999			_c29864 _d29864