seaweed food products morcon, lumpia, longganiza
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SEAWEED FOOD PRODUCTS: MORCON, LUMPIA & LONGGANIZA
Ana Isabel G. Echaluce, Gemma D. Cedro and Aida S. Andayog
Lecture / Demonstration during the Bureau of Agricultural Research (BAR) Seminar Series on September 23, 2015 at DA – BAR, RDMIC Bldg., Visayas Ave., Cor. Elliptical Rd., Diliman, Quezon City
Introduction Seaweeds are abundant in
coastal areas of Bicol Region The life of seaweed industry
is primarily dependent on the demands for the products
Farming seaweeds can be boosted by the processing/ manufacturing industry
Utilization of seaweed has long been discovered since 19th century as food stabilizer. Accrdg to Marine Resource Develop Corp (1997) that …
seaweeds regulates and control moisture loss improve meat texture and slice ability with firmer and
more manageable texture meat can be more readily set into leaves or into new
product that contribute to greater & more stable pork
As valuable product, nutritive and as medicine.Enhance health, boost immunity, detoxifyCan help to build and sustain the broad nutritional balance of vitamins, minerals and vital nutrients on which optimum health and vitality depends.
Kappaphycus / Eucheuma
species
Spinosum Brown
Spinosum Green Spinosum Red
Zamboanga RedRambungan
SurigaoMacapordoy K. alvarezii
Refined Carageenan (RC)
Semi – Refined Carageenan (SRC)
Ability to form clear solutions
Philippine Natural Grade (PNG) Alkali – Treated Carrageenan (ATC) Processed Eucheuma Seaweeds (PES)FOOD PRODUCTS NON – FOOD PRODUCTS
TYPES USES TYPES USESMeat ProductsIce Cream Milk ProductsPet FoodSyrupPuree/Gel
Fat stabilization, thickening, bodying, prevents separation, suspension
Cosmetics Toothpaste Lotion Water – based Paints Fertilizer
BindingStabilizationBodyingSuspension
Use as human food
Sources of raw materialsfor phycocolloid productionfor industrial usesfor pharmaceutical uses
Use for wastewater treatment Utilize as animal feed Use as fertilizer
Seaweeds are low-calorie foods.Easy digestible sugars and fats.Nutritional profile: very rich in iodine also include minerals, essential fatty acids, nucleic acids like RNA & DNA, phyto-chemicals as carotenoids, protein and fiber.
With several technologies or products that could
be generated:
From the whole plant: morcon, pickles , spaghetti, candies, lumpia, longaniza, etc.From the extract :
Puree/Gel - pansit/noodles/jam/nata de seaweed
seaweed juice/ sauce or seaweed dip chips/craknels/macaroons, mazapan , seaweed leche flan, etc.
Pulp/Residue – animal feed / fertilizer
are easy to eat are easy to prepare are easy to cook are delicious and nutritiousare available and affordable
Traditional Formats Value Adding Products
Fresh SeaweedsDried SeaweedsAlkali – Treated
CarrageenanPNG Chips
Seaweed Morcon,Pancit/Noodles
Seaweeds Jam/Marmalade/Nata
de Seaweed/”Namnam”/ Instant Food/seaweed
choco/molido/Seaweeds
Tart/Pickles/candies,etc.
establish an enterprise with commercially viable seaweed-based products
Formulate the 3 in 1 seaweed food products: morcon, lumpia & longanisa;
Determine the optimum level of seaweed content as food extender;
Determine the effect of seaweed in the sensory attributes of the products improved;
Present a simple cost & return of analysis of seaweed products.
general:
specific:
Chopped rehydrated seaweed (E. alvarezii / E. spinosum)
Ground Meat/Fish Sausage Omor Pickles Carrots
Ingredients:
Egg Cheese Raisins Sugar Salt Garlic Onion
Ice boxMixing bowlBasinPailsSteamerChopping boardKnivesColanderMeasuring cups & spoonStainless traysWeighing scaleStoveCling wrapAluminum foil/Banana leaves
Materials/Utensils/Equipment:
Seaweed Morcon
Seaweed Lumpia
Seaweed Longanisa
Lot A (Control) no seaweed
Lot B100g (10%seaweed)
Lot C250g (25%seaweed)
Lot D500g (50%seaweed)
Ranking for Preference
QDA
General Acceptability
Sensory Evaluation
Color Aroma TextureAppearance Flavor
ANOVA
DMRT
Cost and Return Analysis
3 in 1 seaweed food products formulated and improved:
1) morcon2) lumpia3) longanisa
Seaweed Morcon – add sliced whole hard boiled egg Seaweed Lumpia - add with
vegetables
Product
Enhancement
Results
Morcon with 50% seaweed was the most preferred and accepted
Tested for proximate composition
Samples were submitted to:
1. DOST5 & FNRI, Bicutan, Metro Manila for Nutritional Analysis
2. Food Technology Research Laboratory, BU Tabaco Campus, Tabaco City for Moisture Content and Total Ash Determination
Proximate Composition of Seaweed Morcon: Lot A, no seaweed and Lot D with 50% seaweed
ProximateComposition
Amount Percentage
Control No Seaweed
Lot D 50 %
SeaweedDifference
Aw 0.963 % 0.971 % 0.008
Moisture 56.2 % 61.3 % 5.1
Total Ash 2.5 % 2.0 % 0.5
Table 8. Proximate Composition of Seaweed Morcon
Proximate Composition of Seaweed Morcon: Lot A, no seaweed and Lot D with 50% seaweed
Items Unit Cost (Php) Lot A Lot B Lot C Lot D
Meat (Pork/Fish)
160 160 144 120 80
Seaweed 80 0 8 20 40Ingredients:SausageOmorPicklesEggCheeseRaisinSugarSaltGarlicOnionCarrotsWater
8
11189
16142186
125
8
11189
16142186
125
8
11189
16142186
125
8
11189
16142186
125
8
11189
16142186
125
Labor 120 120 120 120 120Gas 10 10 10 10 10 Total Cost 300 292 280 260ROI 33% 35% 37% 40%Note: Total Yield (Volume) :10 pcs (125g) of seaweed morcon Unit Price :Php 60.00/pc.Total Yield (Value) : Php 600.00
Table 9. Cost and Return Analysis Data of Seaweed Morcon
Economic Viability
Seaweed Value-added Products
Gelidiumpuree
K. alvarezii & E. spinosum puree
Seaweed fish morcon
Total Fat 1.2
Protein 14.3
Carbohydrates 5.5
Ash 3
Moisture 76
FE (kcal) 90
Na* mg 711
Iodine 82.3 ug 16.5 ug
Nutritional Analysis
Seaweed, is a good additive/extender in meat-processed products such as morcon, longanisa and lumpia .
Seaweed, as good texture-modifying agent. The higher the percentage of seaweed contents the better the product in terms of texture and appearance (recommended ratio is 1:1).
Seaweed, increases moisture content of the product which needs refrigeration.
Seaweed, when added to meaty product gives significant reduction in production cost and provide more nutritional value to the products
Based on the results of this study:
Conclusion/Recommendation
The product have undergone market trials that ensure the product competitiveness in the market
dissemination of these technology to the consuming public was already undertaken thru trainings, techno-demo, trade fair and product exhibition
provides a significant contribution in post harvest technologies for seaweeds commercialization
formulated to give consumers healthy options of food products & awareness of its health and economic benefits while still adopting the favorite Filipino foods
provides as basis in developing small-scale business enterprise that could be adopted by family, individual or groups in many coastal villages in Bicol region
Seaweed Lumpia
Nata de Seaweed
Seaweed Pickles
Seaweed Pansit
Seaweed Dried Candy
Seaweed Jellyflan Seaweed w/ Spaghetti Sauce
Seaweed Morcon
Seaweed Choco
Seaweed TartPili con Seaweed Minikeyk
MAZAPAN Pili & Seaweed
Bar
Seaweed LumpiaSeaweed Longanisa
“Be cautious of the food you have taken , day to day ““Nutritious food is the most powerful means of preventing diseases.
Thank you for the financial support:
BFAR RO5and
DA – Bureau of Agricultural Research in collaborations with:
LGUs of Albay & SorsogonPOs/Fisherfolk of Bicol
“To God be the glory”
BFAR5-RFRDC***
Dios Mabalos!!
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