oyster meat f.s
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THE ACCEPTABILITY OF BURGER PATTY WITH OYSTER MEAT
A RESEARCH STUDY
PRESENTED TO
GIFTED LEARNING CENTRE
CATBANGEN, CITY OF SAN FERNANDO, LA UNION
IN PARTIAL FULFILLMENT OF THE REQUIREMENTS
IN BASIC RESEARCH
BY:
STEPHANIE JOY GOMEZ
ARRIANE CATIMBANG
RENZ ANICAL
JAN DERICK GO
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Chapter I
Background of the study
The word oyster is used as a common name for a number of
distinct groups of bivalve mollusc which live in marine or
brackish habitats. The valves are highly calcified. Oysters are
filters feeders, drawing water in over their gills through the
beating of cilia.
Oyster feed most actively at temperature above 10 degrees
Celsius (50 degrees Fahrenheit). An oyster can filter up to 5litres (1.3 US gal) of water per hour. Chesapeake Bays once
flourishing oyster population historically filtered excess
nutrients from the estuarys entire water volume every three to
four days. Today that would take nearly a year. Excess sediment,
nutrients, and algae can result in theutrophication of a body of
water. Oyster filtration can mitigate these pollutants.
In addition to their gills, oysters can also exchange gasesacross their mantle, which is lined with many small, thin-walled
blood vessels. A small, three-chambered heart lying under the
adductor muscle, pumps colourless blood to all parts of the
body. At the same time, two kidneys, located on the underside of
the muscle, remove waste products from the blood.
Oysters are an excellent source of zinc, iron, calcium and
selenium as well as Vitamin A and Vitamin B12. Oyster are low infood energy; one dozen raw oyster contain approximately 110
kilocalories (460 KJ). Oysters are considered the healthiest
when eaten raw on their half shell.
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A patty, in American and New Zealand English, is a
flattened, usually disc-shaped, serving of ground meat or meat
alternatives. The meat is compacted and shaped, cooked if
applicable, and served. Patties can be eaten with a knife and a
fork, in dishes like Salisbury steak, but are typically served
in a sandwich called a hamburger, if made from ground beef. The
patty itself is also called a burger, whether or not its served
in a sandwich, especially in the United Kingdom and Ireland,
where the term patty is rarely used.
Formulation of burger patty with oyster meat has been
conceived because of the abundance of oyster throughout the
year. Moreover, it is nutritious and there is limited technology
of utilizing the burger patty with oyster meat into palatable
and acceptable recipes. This study aims to determine the
acceptability of the product so that people can make use of the
available oyster. Eventually, it aims to improve the utilization
of oyster meat so that its commercial value can be enhanced.
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Objectives of the Study
The study aimed to determine the acceptability and the food
composition of Burger Patty with oyster meat. Specially, the
objectives of the study were:
1.To create Burger Patties with Oyster Meat.2.To determine the level of acceptability of Burger Patties
with oyster meat to the following quality attributes:
a.Colorb.Aromac.Textured.Tastee.General acceptability
3.To determine the food value of the most acceptedtreatment of Patties with oyster meat.
Locale of the Study
This study was conducted from June 2012 to March 2013 in GIFTEDLearning Centre, Inc.
Definition of Terms
Acceptability. Refers to the satisfactory quality attributes as
to colour, aroma, texture, taste and general acceptability of
Patties with oyster meat and control patties as perceived by therespondents.
Aroma. A technical term for the smell which can be detected by
the nose. In this study, aroma refers to the characteristic
odour of patties with oyster meat.
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Breading. Rolling the patties in bread crumbs after dipping it
in slightly beaten eggs.
Bread Crumbs. Toasted bread which is pulverised and used to coat
the patties before frying.
Basic ingredients. This refers to the modified ingredients of
patties; however, oyster meat was added to come up with the
three formulations of patties.
Color. It refers to how the panellists perceived the shade or
hue of the patties as to whether it is pleasing to the eyes or
not.
Food Experts. This refers to trained and experienced food
processors, home economic teachers and institution managers.
Formulation. This is also referred to as treatments in the
preparation of patties with oyster meat.
General Acceptability. Indicates the general perception of the
quality attributes of patty with oyster meat as perceived the
panellists.
Indigenous. This refers to locally available meat which can be
potential sources of nutritious foods like oysters used in the
study.
Malnutrition. Disturbance of form or function arising from a
deficiency or excess of one or more nutrients.
Micronutrient Deficiency. Lack of Vitamin A, C and iodine which
are essential nutrients for good eyesight, prevention of scurvy
and gotter.
Nutrients. Essential dietary factors such as vitamins, minerals,
amino acids and fats.
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Patties. A small oval to round flattened cake of chopped or
minced food (Grolier International Dictionary, 1981). In this
study, patties is a formulated product made from cup, 1/3 cup
and cup fresh grind oyster meat with the basic ingredients for
patties such as pork, cornstarch, eggs, bell pepper,
Worcestershire sauce, vetsin and salt to taste.
Surimi. A Japanese term for frozen-minced fish that has
undergone a washing process used in the preparation of value-
added products like patties, nuggets, sticks and sausages.
Taste. A personal preference or liking of a distinct flavor of
patties with oyster meat.
Texture. Refers to the physical quality of the patties with
oyster meat determined principality by the feel of the mouth and
touch which includes roughness, smoothness and chewiness.
Treatment. It refers to the different amounts of grind oyster
meat (1/4, 1/3 cup and cup) added to the basic ingredients to
the preparation of patties such a ground pork, cornstarch,
Worcestershire sauce, MSG and salt to taste.
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CHAPTER II
Review of Related Literature
This chapter presents some recipes in the preparation of
patties, which served as the basis for formulating the product.
In this study, oyster meat served as a meat extender to improve
the nutritive value of the formulated patties. The patties can
be served as a main dish and can also be served as sandwich
filling.
Patty is one among Surimi-shrimp Value-added products. It
comes in round flattened shapes. It has a different texture from
the other products as they contain shredded cooked Surimi fish
cake. The proportion of shreds added will give a texture
resembling products made from fillet blocks. (Abellera, 1985).
Surimi is a Japanese term for frozen-minced that has
undergone a washing process. It is made from fresh raw fish-meat
that has been leached by washing with water and thoroughly mixed
with sugar and polyphosphate. Frozen surimi is used in the
preparation of value-added products like patties, nuggets,
sticks and sausages (Brown, Gordon et al., 1994).
The procedure in the preparation of surimi-shrimp patties
is shown below:
A.Preparing cooked surimi fish cake for use in patties:Ingredients:
Surimi 2,000 gm
Iced water 660 gm
Shrimp Flavour 36 gm
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Wheat Flavour 60 gm
Salt 50 gm
Potato Starch 45 gm
Egg Album 20 gm
Monosodium Glutamate (Optional) 18 gm
Food Grade Red Color (Optional) 4.9 gm
Procedure:
1. Pre-cool the silent cutter with ice.
2. Cut tempered surimi cubes. Grind in a silent cutter.
3. Maintain the temperature of the surimi at 10 degree
Celsius or below.
4. Add salt and mix until sticky. Add water to mix the
mixture gradually.
5. Add wheat flour, egg album in and monosodium glutamateand mix thoroughly four 4 to 5 minutes.
6. Pack the mixture firmly in a tray to remove air
bubbles.
7. Set in air for 2 to 3 hours. A pack of mixture in
boilable bags and seal. Simmer for 15 minutes at 90
degrees Celsius.
7. Cool cooked surimi fish cake in running water.
Remove from the bags.
8. Chill to less than 5 degrees Celsius and use within
72 hours.
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9. Shred fish cake before use.
B. Preparation of Patties:
Ingredients:
Surimi Fish Cake (prepared previously)
Shrimp meat (200gms)
Iced Water (100gms)
Chopped onions (85gms)
Cooking oil (10gms)
Salt (9gms)
Chopped garlic (6gms)
Procedure:
1.Pre-cool silent cutter with ice, remove ice. Cut temperedsurimi into cubes and grind in a silent cutter. Maintain
the temperature of the surimi at less than 10 degreesCelsius.
2.Add salt and continue mixing until sticky. Add choppedonions, seasoning and spices and mix thoroughly. Pour
half of the required ice water. Continue mixing for about
two minutes.
3.Add flour, starch, oil, bread crumbs. Mix well. Pour theremaining water slowly, then add shrimps. Continue mixing
for further 2 to 3 minutes.
4.Transfer the mixture into a bowl. Add the shredded surimifish cake and blend uniformly. Pack mixture in a pottery
moulder, then spread evenly with wet spatula. Freeze the
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patties in a blast freezer for 2 to four hours to a
temperature of -20 degrees Celsius or below.
5.Re-freeze the breaded for 2 to 4 hours to a temperatureof 20 C or below.
6.Pack in PE (Polyethylene) bags or PS trays or pepperboxes.
7.Store the product in a cold store at -18 degrees Celsiusor below. The product is best consumed within two months.
The development and improvement of the Surimi-shrimp Value
Added Products was started in April 1992. The project activitieswere coordinated by the ASEAN Research Department (AEA) which is
housed at the Marine Fisheries Research Department (MFRD) of the
Southeast Asian Fisheries Development Center (SEAFDEC) in
Singapore (Abella, et al., 1995).
Malunggay Patties was one of the recipes developed by Lorma
Matias Valera and Marilyn P. Domingo (1995) of the Food
Processing Plant, Institute of Food Technology, MMMSU, LaoagCity. Below is the formulated recipe:
Malunggay Patties
Ingredients:
6 cups malunggay fruit, chopped coarsely
kilo ground pork
1 cup cornstarch
2 medium eggs
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2 small bell pepper, chopped
1 tsp., black pepper
1 tbsp. salt
tsp. Msg.
Procedure:
1. Mix together the ingredients above.
2. Form into patties.
3. Fry until brown.
4. Serve with catsup.
Flor B. Conopio (1977) published in the book Your Food and
You, some recipes on patties as shown below:
Lentil Patties
Ingredients:
3 tsp. oil
cup chopped green onions
1/3 cup chopped green peppers
1-1/4 cup cooked lintels, drained well and mashed
1-1/4 cups mashed potatoes
1/3 cup coarsely chopped nuts
tsp. sage
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Procedure:
1.Saute onion and green pepper in oil, but do not brown.2.Add remaining ingredients and mix together well.3.Form into small round cakes. Brush top lightly with oil.4.Brown in hot oven (400 degrees F) for 15 to 20 minutes.5.Serve plain or with gray mushroom gravy.
Yield: 5 to 6 servings
Oatmeal Patties
Ingredients:
2 cups tokwa
cup chopped nuts
1-1/2 cup grated onions
1 tsp. soy sauce
2 cups cooked oatmeal
1 tbsp. soy flour
Salt to taste
Procedures:
1.Combine all ingredients, mix well.2.Make into patties, using two tablespoon of mixture per
patty.
3.They make be served with tomato gravy or baked incondensed tomato sauce.
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Yield: 6 servings
Grated Potato Patties
Ingredients:
2 cups potato grated
cup flour
2 tsp. onion, minced
1-1/2 cups cooking oil
1 tsp. salt
Procedure:
1.Blend thoroughly the five ingredients.2.Shape into patties and fry in deep, hot oil until golden
brown.3.Serve hot.
Yield: 6 serving
A tested recipe on patties was also published by Del
Monte Philippines Inc. On November, 1992 and the recipe
is shown below:
Pinoy Patties
Ingredients:
1 can (150g) Del Monte Tomato Sauce
1-1/2 cups cooked rice
I cup bread crumbs
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3pcs. Tinapa, flaked (1/2)
2pcs. Longganisang Macao, diced
1 medium onion, chopped (1.3)
1 egg
For Breading Ingredients:
1 cup bread crumbs, seasoned with a dash of salt and
pepper
Procedure:
1.Combine all ingredients except those breading. Seasonwith 2 tsp. rock salt. Mix thoroughly and chill for 30
minutes.
2.Form every tablespoon of mixture into a patty.3.Dip each patty in egg, then coat with bread crumbs. Fry
over low heat until golden brown. Serve hot with Del
Monte chilli ketchup or Del Monte sweet and sour sauce.
Pol Martin developed a recipe on ground Lamb
Patties with Vegetable Medley which was edited by
Rahanoitis Angela (1993). Below is the method of preparing
the recipe:
Ground Lamb Patties with Vegetable Medley
Ingredients:
1 pound lean ground lamb
1 tbsp. chopped fresh parsley
tsp. tarragon
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1 clove garlic, mashed and chopped
1 tbsp. olive oil
zucchini, in sticks
green pepper, in sticks
cow peas, strings removed
12 yellow beans
red peppers, in sticks
1 boiled onion quartered
3 cooked Brussels sprouts
Salt and pepper
Procedure:
1.Place lamb, parsley, cayenne pepper, tarragon, garlic,salt and pepper in a bowl. Mix together until well
combined. Shaped into four patties.
2.Heat half of oil in large frying pan over medium heat.Add lamb patties and cook ten to twelve minutes, turning
over four times. Season to taste and set patties aside,
keeping hot.
3.Add remaining oil to pan, still over medium heat. Add allvegetables and season generously. Cover and cook for fourminutes.
Number of servings: 4
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One serving of this recipe contains 292 calories, 12 grams
carbohydrates, 30 grams protein, 14 grams fat, and 6.2 grams
fiber.
In 1970, recipes in patties were published in Best Recipes
for the Home as follows:
Gluten Patties with Cheese
Ingredients:
kilo ground gluten
1 cup evaporated milk
1 tbsp. minced onion
2 tbsp. minced parsley
2 tsp. salt
2 tbsp. butter
3 thin slices cheese
1 tsp. vetsin
Procedure:
1.Mix together except the cheese.2.Shape into six patties.3.Place in buttered baking pan and dot with butter.4.Bake in moderate oven (350 degrees F) for 45minutes,
basting twice with drippings in pan. Cut cheese slices
into halves place a strip on each patty and bake ten
minutes longer serves 6 peoples.
Another method:
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1.Spread gluten mixture on pie plate.2.Cover with 6 thin onions slices.3.Top with cheese and cut the whole into wedge shaped
pieces.
4.Bake in moderate oven (350 degrees F) for 45minutes.5.Serve when the cheese is melted.
Bean Patties
Ingredients:
1 cup boiled navy cheese2 eggs
2 tbsp. minced onion
cup bread crumbs
1 green pepper, chopped
Salt
tsp. vetsin
Procedure:
1.Wash the beans, beat the egg and mix with otheringredients. Make balls or flatten into patties, and
fry.
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Chapter III
Research design and Methodology
This chapter covers the nature of the study, experimental
design, instrument used in the collection and analysis of data
on The Acceptability of Patties with Oyster Meat.
Nature of the Study
This study is an exploratory research to generate an
accepted formulation of Patties with Oyster Meat as to different
quality attributes such as color, aroma, texture, taste and
general acceptability. This can enhance the utilization of
Oyster Meat and can serve as alternative source of nutritious
food for human consumption. The study aimed to determine the
general food composition and the cost analysis of the most
accepted Oyster Meat per serving.
Experimental Design
The study dealt with the formulation of Patties with Oyster
Meat. Randomized Block Design (RBD) was used in the study. There
were 3 treatments with 3 replicates.
Below are the treatments:
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A.Patties with Oyster Meat
Treatments
Treatment 1
101
Treatment 2
102
Treatment 3
103
Control
104
cup (25g)
Oyster meat,
Grind
+
Basic
Ingredients
1/3 cup(35g)
Oyster meat,
Grind
+
Basic
Ingredients
cup (50g)
Oyster meat,
Grind
+
Basic
Ingredients
Basic
Ingredients
The preparation of patties with Oyster Meat was simple
and easy to follow. Figure 1 presents the flow chart in
the preparation of the product.
Gather Oyster Meat
Unshell the Oyster
Clean and Wash
Grind and measure desired amounts
Form into Patties
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Deep fat fry until done
Serve with catsup
Figure 1: Flow Chart in the preparation of Patties
with Oyster Meat.
The preparation of Patties with Oyster Meat was
followed by organoleptic evaluation of the finished
product to test its acceptability using the Hedonic
Rating Scale where the quality attributes of the product
were evaluated as to the color, aroma, texture, taste and
general acceptability.
This involved the presentation of the coded samples to
the taste panel at sampling places indentified. Rinsing
the mouth of the panellist was emphasized after tasting
the food samples one at a time at equally spaced
intervals of ten minutes to remove the taste of the
previous product and to avoid confusion of taste of the
different samples evaluated.
There were (3) three components of the study, namely:
Component 1 cup (25g) Oyster Meat, grind + basic
ingredients.
Component 2 1/3 cup (35g) Oyster Meat, grind + basic
ingredients.
Component 3 cup (50g) Oyster Meat, grind + basic
ingredients.
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Collection of Data
The instrument used in the collection of data was the
Hedonic Rating Scale. The food evaluators were required
to fill up the Hedonic Rating Scale Form after tasting
each sample and rinsing the mouth every after sampling.
The results of the organoleptic evaluation were recorded
and tabulated carefully to come up with the needed data
in the study.
Analysis of Data
Means and analysis of Variance (ANOVA) was used to
determine the acceptability of the formulated Patties
with Oyster Meat based in the result of the organoleptic
evaluation of the product by the respondents. Duncan
Multiple Rage Test (DMRT) as used to determine
significant differences among the treatments.
Below are the numerical values of Hedonic Rating Scale
for Statistical Purpose:
Numerical Code Rating Scale Description
9 (8.9-9) Like extremely
8 (7.5-8.49) Like very much
7 (6.5-7.49) Like moderately
6 (5.5-6.49) Like slightly
5 (4.5-5.49) Neither like or Dislike
4 (3.5-4.49) Dislike slightly
3 (2.5-3.49) Dislike moderately
2 (1.5-2.49) Dislike very much
1 1.0-1.49) Dislike extremely
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Gomez, Stephanie Joy Cortez
Personal Details
Date of Birth: October 2, 1996
Place of Birth: San Fernando City, La Union
Age: 16
Civil Status: Single
Citizenship: Filipino
Religion: Roman Catholic
Home Address: Flores St. San Fernando City, La Union
Fathers name: Rodolfo Gomez Jr. (Deceased)
Occupation:
Mothers name: Violeta GomezOccupation: Business Woman
Educational Attainment
Elementary Education
Year Graduated: March 2009
GIFTED Learning Centre
Secondary Education
Year Graduated: March 2013
Gifted Learning Centre
I hereby certify that the above information is true
and correct.
Stephanie Joy Cortez Gomez
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Catimbang, Arianne Alambra
Personal Details
Date of Birth: January 16, 1997
Place of Birth: Sta. Rosa Laguna
Age: 16
Civil Status: Single
Citizenship: Filipino
Religion: Roman Catholic
Home Address: #505 Florentino St. Catbangen, San
Fernando, La Union
Fathers name: Ernensto Catimbang
Occupation: SeamanMothers name: Anamay Araceli Catimbang
Occupation: Accountant
Educational Attainment
Elementary Education
Year Graduated: March 2009
Christ the King Elementary School
Secondary Education
Year Graduated: March 2013
CKC: 1st to 3rdYear
GIFTED Learning Centre: 4th Year
I hereby certify that the above information is true
and correct.
Arianne Alambra Catimbang
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Anical, Renz Joshua Macadaeg
Personal Details
Date of Birth: June 26, 1996
Place of Birth: San Fernando City, La Union
Age: 16
Civil Status: Single
Citizenship: Filipino
Religion: Born Again
Home Address: Parian, Madayegdeg
Fathers name: Cesar Anical
Occupation:
Mothers name: Rizalina AnicalOccupation: Business Woman
Educational Attainment
Elementary Education
Year Graduated: March 2009
Grade 1-4: GIFTED Learning Centre
Grade 5: Mt. Zion
Grade 6: MBC
Secondary Education:
Year Graduated: March 2013
1st Year: MBC
2ndYear: Union Christian College
3rdand 4th Year: GIFTED Learning Centre
I hereby certify that the above information is trueand correct.
Renz Joshua Macadaeg Anical
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Go, Jan Derick Marinas
Personal Details
Date of Birth: November 19, 1996
Place of Birth: Agoo, La Union
Age: 16
Civil Status: Single
Religion: Roman Catholic
Home Address: Mabini St. Catbangen, San Fernando City,
La Union
Fathers name: Julius Go
Occupation: Business Man
Mothers name: Carmencita MarinasOccupation: Housewife
Educational Attainment
Elementary Education
Year Graduated: March 2009
Catbangen Central School
Secondary Education
Year Graduated: March 2013
GIFTED Learning Centre
I hereby certify that the above information is true
and correct.
Jan Derick Marinas Go
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