philippine fermented foods

7/24/2019 Philippine Fermented Foods

1/20

PHILIPPINE

FERENTED

0 0 D PRINCILES AND TCHNOLOGY


2/20

Philippine Fermened Foods


3/20

Philippine

Fermented Foodsrinciples and Technology

Priscilla Chnte-Sanchez, PhD

The Universy of te Phlipnes PressDliman, Quezon City


4/20

THE NIRSITY OF THE PHILIPPINES PRESSE. e los Santos St. Campus Dlman Quezon Cty 1 10 1el Nos 9282558 9253243 9266642Emal [email protected]

'008 b Prslla ChnteSanhezAll rghts reserve No part of ths publaton ma be reprouestore n a retreal sstem or transmtte n an form or ban means eleon mehanal photoopyng, an/or otherwse

wthout the pror wrtten permsson of the author an the publsher

The Naonal Lbrary of the Phlppnes CIP Data

Reommene entr

Sanhez Prslla ChntePhlppne fermente foos prnples an

tehnolog/ Prslla ChnteSanhez

Quezon Cty The Unersty of the PhlppnesPress 2008

p; m.

1 Fermente foosPhlppnesHanbooksmanuals et. 2 FermentatonHanbooks manualset. I Ttle

TP37 1 .44 664.024 2008 P083000 1 1 6ISBN 978-971542-554-4

Book Desgn: Nole VtoraPrnte n the Phlppnes


5/20

Deicate to m husban

Fend (Nndn', an

chilren Fend J ("Dnd

an Mr Mlde ("Nene, as well

as to Rnld an Prc Ann, an

most of all to m loing granson

Trn Fend, for their loe

encouragement moral support

an unertaning


6/20


7/20

vi

ab I e 0 f C o n e n s

X

of Fre

ofTble

Preface

Xlll

tion 1 . Principles in Food Feentation

Chaper Fd Preeran Feenan

Ditio ad mportac o Frmtatio

Rol o Frmtd Foods i th Food Supply

Nuioal Sigicac o Frmtd Foods 5

Typs o Frmtato 8

Dirsiy o Microbs i Frmtd Foods

Chaper I Mcrbal Funcn n Feenan Indure

troducio

istorical Bacgroud o th Dvlopmts i Frmtatodustris

Frmtatio Substrats ad Matrials or Procss otrol 4

Microbial Growth ad Mtabolism 8

Startr ultur Dvlopmt

Proprtis o Startr ultrs

Microbial ulur Prsatio ad Maagmt 4

Qualty otrol o Microbial ulturs

Mold Startr ultr

ast Startr ultur 34

actic Acid Bactrial Startr ultur 7Actic Acid Bactrial ultr

Modicatio o Startr ultr Proprtis 4

h Rols o Microorgaisms i th Frmtato Procsss 4I

Biomass Produco 4


8/20

vi Phiippin mnt oo

Enzyme Production 42

Metabolites Producion 45

Flavor Production 5mino Acid Production 6

Oganic Acid Production 47

Pigment and Vtamin Producton 48

The Roles ofmproved Microorganisms in Food Fermenation 9

Section 2 Sa and Quali Aspec of Feented Foods

noduon 5

ChperIII. Fd Sfe: Rk nd Hzr in Feened F 55

Biological Hazards 55

Chemical and Physical Hazards 61

Food Safety Assessments o Geneicaly Modied Foods 6

ChperIVFd S Mngemen Syem in Feened Fd 65

Hazard Analysis and Crical Conrol Points System in Food Safety 66

The HACCP Prerequisite Programs 68

HACCP Principles 6

Developmen of he HACCP Plan 7

Applicaions of he HACCP System to Fermented Food Products 73

New Srategies for Food Safety surance 73

Chper V Quli Sndr r Fd Prdu 75

Esabishent of Food Standards 76

Code of Practice in Manufacring, Processing adHoding Human Food 77

Section 3 Aoholic Beverages

Inoduon

Subsates for lcohoic Fermentaion

Facors Afecting cohoic Fermentation

Microbia Ineracons in coholic Beverages


9/20

Table of Conent ix

Chper V. Rce Wne apuy

Deciption o the oduct 7

Hitoical Backgound 8

Traditional ocee o Tpuy Manuacure Ioo

Microiological Apect o apuy Fermentation 06

Chemical Compoition o Tpuy 08

Fementaon Eciency o Tradional ubod 08

Improement o Tpuy roduction II IOptimiaion o the Fermentation oce II4

Impoement o ubod II4

Correlation o Amyloe Content o ce with Tpuy Fementationand Quality I I6

HACC lan o Tpuy Manuacue II

Chper V. Surcne Wne I4

Decripon o the roduct I4

Hitoical Background I4

Chemical Compoion o Bai and Addiie I5

Micoial Apect o Bai Fermentation

Microial opulation o Starter and Addie I30

Microial Change duing Bai Fementaion 3I

The Bai Indury I35Improed Method o Bai oduction 4

HACC lan o Bai Manuactre I4

Chper V Plm ne ub) nd Dlled Plm ne (ambang I5I

Decription o the roduc

Hitorical Backgoud

Coconut Tua oduction

Compoition o Coconut Sap

Microial Apect o Tua Fermentaton

Biochemical Apect o Tua Fementaion

Fementaion Conol Mechanim

Manufacue o ambanog

5I

I5 3

I5 3I5

I6I

I64

I66

68


10/20

X Phiipp in mnt oo

The Lambanog Indur 70

HACCP Pan for Coconu Tua andLambanog

Production 73

Chpr Winm Trpil Frui 75Decrpion of the Product 75Htorcal Background 76

Tropcal Frut Sutale for Wnemakng 77

Compoon of Mu and It ec on Wne Qual 8o

HACCP Plan and Proce Crtica Contro Pont n Wnemakng 90

Qua Aemen n Wne 07

Senor Atrute aluaton

Section 4 Lactic-Acid-Fermented Food Products

noducon 4

mportant Bacera n Lactc Acd Fermentation 7

Metaolc Ace of Lacc Acd Bactera 9

Chpr Li-Aid-Fnd gbl nd Frui Prdu

Mcroal Ineracton n actic-AcdFermented egetale andFrut

A. Cucumer Pcle Production

Decrpton of he Product

Producon of SalSock Cucumer 3Mcroologcal and Bochemcal Apect of Cucumer

Fermentation 6

HACCP Pan and Qual Conrol Pracce n CucumerPckle Manufacure 8

B. Fermented Mutard eae (urong Mutaa) 30

Decrpon of the Produc 30

Mehod of Preparaon 3

C Pckled Pecha eae 3

Decrpton of the Product and Mehod of Manufacre 3

D Pckled Green Mango (urong Mana) 33

Decrpton of te Product 33

Method of Preparaon 34


11/20

abl of Contnt x

Chper XI e S Cheee esong Pu) 2 36

Itoduco 2 36

Descpto o the Poduc 2 3 7

Mcobal Iteacto Keong P Femetato 2 38

Mehods o Keong P Mauactue 2 39

Facos Aectg Keong P Qua 243

Mcobologcal ad ochemcal Chages adtoal Keong P Mauactue 248

HACCP Pa or Keong P Mauacture 2 Advaces Cheese Mauactue 2 52

Chper XII ccAcd-Feened Fh nd Fhe Prduc 2 54

Itoducto 2 54

A Femeted RceShrmp Mxtue (alaoalao) 2 5 5

Descpto o the Poduct 2 55

Souces o Mcroogasms alaoalao 2 56Preparato o alao-alao 257

Mcoba Aspects o alao-alao Femetao 257

Chemcal Aspects o alaoalao Femetao 258

. Fermeted Rce-Fsh Mxure (rong Ida) 262

Descpto o the Poduct 262

Pepaato o rong Ida 264

Mcroba Aspects o rong 266

Chemcal Aspects o rong da Femetato 267

Cotroled rong ang Femetao Pocess 267

Mcobal teractos alaoalaoad rong Femetato 269

C Fermeted Fsh (naba 2 70

Descpo o the Product 2 70Preparato o nabal 2 7

Deet Methods o nabal Pepaao 2 72

Mcrobal Chages dug nabal Molmol Fermetao 2 74

Chemca Chages the Natua Fermetao o nabal Molmol 2 75

Nuttoal Aspects o nabal Molmol


12/20

x Phiipne emeted oods

D Fermeted Small Crab uog Tlagka 277

Desrptio of the Produt 2 77

Preparatio of uog Tlagka 2 77

Mirobal Chages durg uog Tlagka Fermetao 278

Chemial Chages durg uog Tgka Fermetao 2 79

HCCP Pla for Fermeted Fish ad Fisher Produts 280

Chper X Lcic-Ac-Feened Me Prduc 282

trodutio 282

A Fermeted atve Sausage Logasa 28

Desripto of he Produt 28

Preparao of Logaa 284

Mirobial ad Chemial spets of Logaa Maufare 286

HACCP Pla for Fermeted Sausage Logasa 289

B Philippie Seet Bao To 29Desripto of the Produt 29

Maufatre of Phlippie Seet Bao To 29

HACCP Pla for Phlppie Seet Bao To 294

C Preparatio of Agosos 296

Mirobial ad Chemal pets of Agosos Fermetao 296

Philippie Stadard Speiao for To 296Chper XI Lcic-Acid-Feened Ccnu, Rice

nd Cv Prduc 0

troduto 0

A Coout-Based Fermeted Food Produts 0

Desripo of the Produt 0

Pretreatmes of Ra Materials 04

Maufatre of Whe So Coout Cheese 05

Proessig of Coout Milk ito Yoghur 09

Proessig of Coout Skim Mlk to utrBeverage r2

Maufature of Coo utrBeverae 4


13/20

ale o ontens xii

B Re/Sybea/Cassava-Based Femeted Pduts 6Re-Sy Ygut Maufatue 6

ReSy Femeted Beveage 6

Culed Re Mk Maufatue 36

Cultued Cassava Mlk Maufaue 38

HACCP Pas f CutBased Femeted Fd Pduts 38

Sectin 5. Acetic-Acid-Feented Prduc

Inducn 33

Chper Feened ner 34Dest f te Pdut 3 4

Hstal Bakgud 3 5

Tyes f Tada Femeted Vega 36Mbal Asets f Tadtal Vega Femetat 38

Measm f Vega Femetat 3

Pdut Asets f Vega Femetat 33

Maufate f Vega 33

ut ate Vega Maufate 333

HACCP Pla f Vega Maufaue 335

Reglat Pesbg te Stadad f Idetyad Qualty f Vega 336

Stadad f Vega, Vega Pduts ad Atal Vega 337

ChperX. Nata, Ceuloi Produ 34

Dest f te Pdut 34

Hstal Bakgud f te Idusty 34

Caateat ad Petes f Naa 343Te Naa Ogasm 34

Measm f Cellulse Sytess 348

Requemets f Gwt ad Cellulse Pdut 35

Geet Aa Celuse Sytess 35 5

Pdut Aets f Naa 356


14/20

xi Philppie ermete Foos

HACC la f Naa de Coco duti 6

Cial Ct it ad Cial Limit f Quality Ctad Saia a 65

ig f Swtd Naa

Mibial Clul Utlia

hilippi Naal Sadad f Naa de Coco i Syup(NS : ) 6

Section 6. Feented Foods Produced by Mixed Flora

Introduction

R f Migaim i Mixd mtati

ChprX Frmnd R Ck (uto)

Dip f th dut

Tadital f Puo aufau

mpd Mthd f Puo paati

Cmpai f th Taditia ad mpd Mhdf Puo Maufatu

Mibigial ad Bihmial pf Tadial Puo mtati

u f i aity Puo Quaity

HACC la f mtd Puo Maufau

ChprX Fh P n nd Fh Su (ais)

tdui

Dipi f th du

Mibia tati i Bagg ad Pa mtat

Tadital f Bagg ad Pa Maufatu

Mibia Ap f h Tadital Mhd

f Bagg ad Pais MaufatuBihmial p f Bagg ad Pa Maufau

Alai f ih Sau Maufatu

Th Bagg ad Pais duty

HACC a f Bagg ad Pais Maufau

9

9

9

9

96

98

01


15/20

abe o ontens x

Phlpp Sdd fo Bgoog h P)PHLS -2-63 44

Phlpp No Sdrd for h Su Pas PNS 413 1993 4

Th Sdd for ih Su TIS 3-25 26:1983 435

Chptr X Sy Su nd S Su-ik rdu 40

Dpo of h Podu 40

Soy Su Mufu h Phlpp Tdto Mhod of Soy Su Mufu 443

Chml Hydroly Mhod of Soy Su Muftu

T h Phlpp Soy Su Idury 445

dv Soy Su Muf 47

Mugb Su Thology 45

HCCP Pl fo Soy Su Mufu 453

Phlppi Stdd for Soy Su PNS 241993) 454

Rrns 465

ndx 5


16/20

x

i s o f F i gure s

Diagammac epesetao of omal bacteial gowth cuve I 19

2 Newy pepaed bubodnokbok usig Beguet () ad Igao (B) methods I102

3 Roastig o cookig of milled ice gais fo the pepaatio of puy I 104

4 Cooig of cooked ice ad additio of bubod i ay made of atta I 104

5 Bottled puy sold commecially I 105

6 Flow diagam ofgao method of ice wie pepaatio I 122

7 Micobial chages i the adioal La Uio method of basi femetatio I132

8 Bacteial oa chages i the La Uio method of bas femetao I 34

Taditoa method of sugacae juice etactio I 137

0 Flow diagam of the La Uio method of bas pepaatio I 139

Newly exacted sugacae juice I 140

2 Pouig of ewly extacted sugacae uice ito the io kettle I 140

3 Boilg of sugacae juice povided wth bamboo basket with ope edsto pevet oveow I 141

4 Checkg the cocetatio of sugacae juice with bamboo stick I 1425 La Uio method of basi femetao I 143

6 gig stage of sugacae wie iside the ipa hut I 143

7 Flow diagam of the Ilocos method of basi pepaatio I 144

8 Flow diagam of the Pagasia method of bas pepaao I 146

Flow diagam fo the pepaatio of impove bubod fo basi pepaatio I

148

20 Fow diagam of the impoved method of basi pepaatio I 149

2 Tuba gathee o top of the cocout od collectig sap I 156

22 Receptace localy temed kwt, used as cotae fo sap colecto I 157


17/20

ist o gures

Spotaeous femetato of cocout sap for ambanog I 159 Distillatio setup for ambanog maufacte I 169

25 Deet topcal uit wies om vaous uts I 17 5

Deet se classcatos of cucume for pckg I 4

uly A) ad half-femeted (B) cucumer pckes I 0

Poug ad packagig of kong puti Lagua method) I 40

Buong tlapa femetao I 65

Fow dagam of the tadtioa pocessg of tinaba momo I 7

Flow sheet the tadtioal pocessig of tinaba mongko I 74

Flow dagam of pocessg whte sof cocout cheese I 06

33 Fow dagam of the pocedure fo the maufacte of coco-yoghut I 1 1

Fow dagam for pocessg cco uieveage I 1 5

Natal fermetao of cocoupa sap i eahe ars I

Zoogleal mat fomed y acec acid acteia dug femetato of cocoutwate I 4

Scag electo mcrogaph of celulose is wth eapped cells ofAcetoacter xylium I 50

Scaig eecto micograph nata d pia (1 0,000 X I 57

Scag eectro micograph of nata d coco poduced cocout medium( 10000 X I 60

Feretao system fo nata d coco commecial poductio I 6

Fow dagam of stadard method of puto pepaatio I 96

Fow dagam of shoteed method ofputo pepaao usg goud mlledce I 400

Flow diagam of shorteed puto peparato usg ce ou I 400

xii


18/20

xii

L i s t o f T a b l e s

I roups of fermented foods wordwde I

2 Phiippine fermented foods cassed according to the tpe ofmcroorganisms noed n fermentaton I 10

3 Tradtiona starter cutres used in san fermented foods I

4 Sources of mcroba enzyes and dersity of commerca appcation n thefood industry I 4

Maximum toerabe ees of aatoxns n food sts n Asan countres I 57

Occurrence of toxcogenc ngi n tradtiona fermented foods I 59

Rce wne and starter cutres empoyed n derent countries I 97

Mcrobia oad ofbubod sampes coected from arous paces I 98

9 ed acoho content, and fermentaton ecency of the dierent bubod inrce wine preparatons I 107

IO pu processng characterstcs of med rce grans of aryng amyosecontent and ther correaton with starch popertes and proten content I 1 10

I I Mean scores by eght paneists of one-monthod tapu om 0 ariees ofmed rice I 1 1

I2 Aerage chemca composton of sweet-ype (baing babae and ber-tpe(baing ak sugarcane wne om derent producton aeas I 17

I 3 Microba ora of bas fermentaion sing three methods of preparaion I 1

I4 Physica and chemca characterstcs of coconut sap om derent sources I160

I mino acd (mg100 g) and tamn contents of freshy gathered coconut sapand ba I 1 6 1

I Mcrobioogca and chemca changes i esh tba and ba wth addedtanbark I 1 6

I 7 Yeast ora of coconut tuba om deent producton areas I 16

I Mcroora popuaton in pam sap when 1 0 g of bar was added to 1 00 mL ofpam sap I 164

I9 Phippne uts suitabe for wne manufactre and their seasons ofproduction I 177


19/20

List o ables

20A Chemc composton of Phppne ts sutbe for wne mnufctre I

17820B Composton of Phppne sute for wne mnufctre I 1 79

20c Composton of Phppne uts sutbe for wne mnufcture I 1 80

2 I Tempertre correcton fctor for determnon of specc grty I 1 8

22 Conerson tbe for specc grity grty, sugr present nd potencoho percentge by oume I 1 8

2 3 Correspondng cdtes n prts per thousnd of rous cds I 1 88

24 Recommended prmeters for the producton of tropc wnes I 19

2 5 Acdfermented egetbe nd t products nd correspondng essencc cd bcter I 1 5

xix

26 Acd-fermented mk products nd correspondng essenti cc cd bcter/ 1 6

2 Acd-fermented mk nd cere products nd correspondng essent ctccd bcter I 1 6

28 Acd-fermented met sh nd shery products nd correspondng essentmcroorgnsms I 1 6

2 Composon of esh nd fermented mustrd ees per 100 g edbe poron I

30 Peneometer redngs (mm) on mngo sces of the "pko nd "crboretes t two stges of mtrty durng brnng I 5

3 I Composton of rw crbo nd cow mks nd keong pui per 1 00 g edbe

porton I 83 2 Aerge composton of the derent knds of mk I 44

3 3 Aerge cheese yed of derent tpes of mk usng the three methods ofso cheese mnufctre I 45

34 Current nomencture of ctic strters I 4 7

35 Psmdmedted properties of thermophc ctc strters I 48

36 Psmdmedted propertes of ctic Streptococc I 49

3 Chemc composton (pe 100 g edbe poron) of the derent tpes ofshrmps used for the preprton of baaobaao I 55

38 Aerge mno cd compostion (g16 g ) nd chemc score (%) of foudy baao-baao I 6 1

3 Chemc compostion (per 100 g edbe porton) of the derent sh used nthe preprton ofbuong i I 6


20/20

xx Pline ermented oods

40 Types o kinds ofburong i podced in the hilippines I 23

4r Changes in pH and iaable acidiy (%) in inoclaed burong bang I 28

42 Chemical composion of sh (pe 1 00 g edible poion) sed fo hepepaaion of tinabal I 27

43 Micobial changes in naally femenng burong talangka I 279

44 Chemical changes in naally femening burong talangka I 280

45 Chemical composiion of dieen types of sasages pe 100 g edible poon I284

46 Chemical composiion of dieen pes of tocino (sweeced mea)pe 00 g edible poton I 292

47 Composition of cocon milk (CM), nonfa dy milk (NFDM) cow milk, andcaabao milk pe 1 00 g edible poion I 304

48 Chemical analysis and yield of whie so cheese made om vaioscombinaion of cocon milk and skim milk I 307

49 Aveage composion of thee ypes of whie so cheese I 308

50 Aveage vales of cocon milk and cocon skm milk pe n and heichemical composition I3 1 3

5 Chemical compositon of vinegas fom cocon sap nipa sap and pineapplejice pe 1 00 g edible potion I 327

52 Chemical composiion (pe 100 g edible poion) of dieen pes of icecakes I 395

53 Micobiological and chemical changes in he tadional puto femenaion I402

54 Fish pase and sh sace podcs in dieen conies I 405

55 Chemical composiion (pe 100 g edible poion) of bagoong and pai I 407

56 Amino acid conen mg100 mL) a vaios sages ofpati made om dili(Stolephoru p. and mixed sh species I 4

57 Chemical analysis of sh sace podced by acceleaed and aditionalpocess I 419

58 Chemical composiion (pe 1 00 g edible poion) of hilippine femenedsoybean sace and pases I 1

59 Chemical composion (pe 100 g edible potion) of mngbean and soybeanI 451

6o Mean chemical composiion of sace obained om mngbean compaed osoy sace I 452

philippine fermented foods

Documents