Studies on tinapayan - an indigenous fish ferment in Central Mindanao / Melanie Relasyon Guerra.

By: Material type: TextTextLanguage: English Publication details: Visayas : University of the Philippines in the Visayas, 1992.Description: xiv, 123 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 597 G93 1992
Online resources: Abstract: GUERRA, MELANNIE RELAYSON, University of the Philippines in the Visayas, September 1992. Studies on Tinapayan - an Indigenous Fish Ferment in Central Mindanao. Thesis Adviser: Dr. Leonarda S. Mendoza Tinapayan is a Maguindanaoan’ carbohydrate-base or Lactic Acid (LA) fish ferment prepared by fermenting anaerobically dried fillets of murrel (pangos) with a mixture of prefermented cooked rice , spices, small amount of salt and water. The product undergoes three stages of manufacture: production of tapai (Stage 1), tapai a umay (Stage 2), and tinapayan (Stage 3). Three studies were undertaken, namely, establishment of flavor profiles of good quality market samples of tapai a umay and tinapayan; quantitative determination of nicrobial flora (by group) and physico-chemical changes in all stages of manufacture; and determination of the effect of additional 2.5 and 5.0 % w/w salt on the quality of tinapayan. Tapai (ground rice, 50% water v/w, 2.0% w/w red pepper, und 0.01% w/w 2-week old commercial tapai); tapai a umay (cooked non-glutinous rice and 1.5% w/w tapai); and tinapayan (24-hour old tapai a umay, 2.5% w/w salt, 18.0% w/w langkuas (Curcuma zedoaria bBerg., Rosc.),' 0.18% lemon grass (Cymbopogon citratus), 1.5% water v/w and : dried murrel (Qphicephalus striatus) were produced in the laboratory following the native process. Tapai a umay resembled Southeast Asian saccharified rice, having a flavor blend of sweet, slightly sour and slightly alcoholic notes. Cooked tinapayan exhibited a chorizo-like aroma and a flavor blend closely similar to beef tapa. Three groups of microorganism, that is, molds, yeasts and LABs which are believed to originate from the commercial starter were found growing in association in all three stages of tinapayan manufacture. Stage 1 was governed by molds and yeasts, the LABs* proliferated only between 12-48 hours when the moisture was 40-50 per cent. The dried starter (9.49% moisture) contained log 9 cfu/g each of molds and yeasts, and log 3 cfu/g of LABs. In Stage 2 , the growth of LABs were favored, the molds and yeasts showed decreasing growth trends. The 24-hour old tapai a umay contained about log 6 cfu/g each of molds and yeasts, and log 5 cfu/g of LABs. The pH dropped to about 4.0 after 6 hours, % Titrable Acid ( % TA, expressed as Lactic Acid) ranged from 0.10 to 0.30% and moisture content increased to 67%. In Stage 3 , the molds and yeasts maintained their population at log 6 cfu/g. The LABS reached log 7 cfu/g on duy 9. The pH of the system ranged from about 5.0 to 6.0, % TA had its peak at 1.0% and the product has an average % salt content of 4.86% after the 15th day of fermentation. The addition of 5% salt (about 7.0% in the final product) in P3 sample resulted to a reduction in the number of yeasts to log 5 cfu/g and LABs to log 5 cfu/g, and an increase in the number of molds to log 6 cfu/g. The pH of the system was low ranging from 5.5-6.5 with a correspondingly low amount of % TA (0.51% average). The odor, flavor and general acceptability of the cooked product was comparatively inferior than that of the market sample. The fish ferments with final salt contents of about 5.0% or less, that is, with additional 2.5% w/w salt and with no additional salt had better sensory and acceptability scores than the P3 sample. Both products attained the characteristic odor and flavor scores similar to the market sumple in less than 15 days of fermentation. The general acceptability scores were also good.
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Item type Current library Collection Call number Materials specified URL Copy number Status Notes Date due Barcode
Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 597 G93 1992 (Browse shelf(Opens below)) Link to resource copy 1 Not For Loan T-5964 00000032
Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 597 G93 1992 (Browse shelf(Opens below)) Link to resource copy 2 Not For Loan T-5998 00000033

Thesis (Master of Science in Fisheries) University of the Philippines in the Visayas

Includes bibliographical references.

GUERRA, MELANNIE RELAYSON, University of the Philippines in the Visayas, September 1992. Studies on Tinapayan - an Indigenous Fish Ferment in Central Mindanao. Thesis Adviser: Dr. Leonarda S. Mendoza

Tinapayan is a Maguindanaoan’ carbohydrate-base or Lactic Acid (LA) fish ferment prepared by fermenting anaerobically dried fillets of murrel (pangos) with a mixture of prefermented cooked rice , spices, small amount of salt and water. The product undergoes three stages of manufacture: production of tapai (Stage 1), tapai a umay
(Stage 2), and tinapayan (Stage 3).

Three studies were undertaken, namely, establishment of flavor profiles of good quality market samples of tapai a umay and tinapayan; quantitative determination of nicrobial flora (by group) and physico-chemical changes in all stages of manufacture; and determination of the effect of additional 2.5 and 5.0 % w/w salt on the quality of
tinapayan.

Tapai (ground rice, 50% water v/w, 2.0% w/w red pepper, und 0.01% w/w 2-week old commercial tapai); tapai a umay (cooked non-glutinous rice and 1.5% w/w tapai); and tinapayan (24-hour old tapai a umay, 2.5% w/w salt, 18.0% w/w langkuas (Curcuma zedoaria bBerg., Rosc.),' 0.18% lemon grass (Cymbopogon citratus), 1.5% water v/w and : dried murrel (Qphicephalus striatus) were produced in the laboratory following the native process.

Tapai a umay resembled Southeast Asian saccharified rice, having a flavor blend of sweet, slightly sour and slightly alcoholic notes. Cooked tinapayan exhibited a chorizo-like aroma and a flavor blend closely similar to beef tapa.

Three groups of microorganism, that is, molds, yeasts and LABs which are believed to originate from the commercial starter were found growing in association in all three stages of tinapayan manufacture.

Stage 1 was governed by molds and yeasts, the LABs* proliferated only between 12-48 hours when the moisture was 40-50 per cent. The dried starter (9.49% moisture) contained log 9 cfu/g each of molds and yeasts, and log 3 cfu/g of
LABs.

In Stage 2 , the growth of LABs were favored, the molds and yeasts showed decreasing growth trends. The 24-hour old tapai a umay contained about log 6 cfu/g each of
molds and yeasts, and log 5 cfu/g of LABs. The pH dropped to about 4.0 after 6 hours, % Titrable Acid ( % TA, expressed as Lactic Acid) ranged from 0.10 to 0.30% and moisture content increased to 67%.

In Stage 3 , the molds and yeasts maintained their population at log 6 cfu/g. The LABS reached log 7 cfu/g on duy 9. The pH of the system ranged from about 5.0 to 6.0, % TA had its peak at 1.0% and the product has an average % salt content of 4.86% after the 15th day of fermentation.

The addition of 5% salt (about 7.0% in the final product) in P3 sample resulted to a reduction in the number of yeasts to log 5 cfu/g and LABs to log 5 cfu/g, and an increase in the number of molds to log 6 cfu/g. The pH of the system was low ranging from 5.5-6.5 with a correspondingly low amount of % TA (0.51% average).

The odor, flavor and general acceptability of the cooked product was comparatively inferior than that of the market sample.

The fish ferments with final salt contents of about 5.0% or less, that is, with additional 2.5% w/w salt and with no additional salt had better sensory and acceptability scores than the P3 sample. Both products attained the characteristic odor and flavor scores similar to the market sumple in less than 15 days of fermentation. The general acceptability scores were also good.




Submitted to the University Library 08-04-2020 T-5964 copy 1

Submitted to the University Library 08-04-2020 T-5998 copy 2

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