Rosa Bassig - Academia.edu (original) (raw)
Papers by Rosa Bassig
The Philippine Journal of Fisheries
The presence of chalky deposits or hard outer covering and extraneous matter are some reasons for... more The presence of chalky deposits or hard outer covering and extraneous matter are some reasons for product downgrading of dried sandfish, Holothuria scabra, locally known as balat or balatan. Various amounts of fresh papaya leaves, namely, 50, 75, 100, 150, and 200 grams, were used to test its effectiveness in removing the hard spiculy layer on cooked sandfish and assessing its product quality. Results showed that using 75 grams of papaya leaves with 80 minutes of brushing time was found to be effective as 71-85% of the hard spiculy layer was removed. The final products’ colors were black to brown, no off-odor or decomposition detected, with a hard texture and completely dried product. The mean water activity (Aw) was 0.787, an amount within the range of 0.80-0.60 for dried foods, and the mean moisture content was 4.31%, which is far below the acceptable limit of 15% for dried sea cucumber. In addition, the dried sandfish had 69.5% protein, 1.42% fat, 1.88% total carbohydrates, and 2...
The Philippine Journal of Fisheries, 2021
The Philippine beche-de-mer is reported to get the lowest prices compared to Indo-Pacific Islands... more The Philippine beche-de-mer is reported to get the lowest prices compared to Indo-Pacific Islands competitors, mainly due to small sizes, inferior end-product quality, and use of low-value species. With this, the traditional methods of processing sandfish (Holothuria scabra), a high-value sea cucumber species, were assessed through survey questionnaires (n > 30) and documentation. The identified study sites were coastal areas where sandfish production and processing are abundant, namely: Anda and Bolinao, Pangasinan; Palawan; and Davao and Compostela Valley. Processing sea cucumbers into beche-de-mer involves the primary steps of cleaning, boiling, and smoke or sun-drying. Variations were observed in the order and number of doing each primary step, as well as in the specific manner of cleaning (slitting, gutting, brushing), boiling, and smoke or sun-drying. Quality evaluation of the products from these different processing methods is recommended to theorize how to improve the ove...
The Philippine Journal of Fisheries, 2021
Shrimp processing industries produce large amounts of wastes in the form of shrimp heads, shells,... more Shrimp processing industries produce large amounts of wastes in the form of shrimp heads, shells, and tails, which are more or less 50% of the raw materials. Improper disposal of these nutrient-rich wastes can cause environmental problems if not duly managed. This study aims to utilize Penaeus monodon shrimp head wastes into powder form using a cabinet type drier and establish the processing yield and important product qualities. Two treatments of shrimp head powders were studied: shrimp head powder with carapace (SHPwc) and shrimp head powder without carapace (SHPwoc). The yields obtained were 26.72% for SHPwc while 20.42% for SHPwoc; both are considered to have significant value since both are produced from wastes. Both products have satisfactory water activity levels; however, the bulk density was high, and the solubility was lower than other published powdered seafood by-products. Both products have light orange or brown color: however, in both odor and flavor, SHPwoc had a high...
The Philippine Journal of Fisheries
Shrimp processing industries produce large amounts of wastes in the form of shrimp heads, shells,... more Shrimp processing industries produce large amounts of wastes in the form of shrimp heads, shells, and tails, which are more or less 50% of the raw materials. Improper disposal of these nutrient-rich wastes can cause environmental problems if not duly managed. This study aims to utilize Penaeus monodon shrimp head wastes into powder form using a cabinet type drier and establish the processing yield and important product qualities. Two treatments of shrimp head powders were studied: shrimp head powder with carapace (SHPwc) and shrimp head powder without carapace (SHPwoc). The yields obtained were 26.72% for SHPwc while 20.42% for SHPwoc; both are considered to have significant value since both are produced from wastes. Both products have satisfactory water activity levels; however, the bulk density was high, and the solubility was lower than other published powdered seafood by-products. Both products have light orange or brown color: however, in both odor and flavor, SHPwoc had a high...
The Philippine Journal of Fisheries
The presence of chalky deposits or hard outer covering and extraneous matter are some reasons for... more The presence of chalky deposits or hard outer covering and extraneous matter are some reasons for product downgrading of dried sandfish, Holothuria scabra, locally known as balat or balatan. Various amounts of fresh papaya leaves, namely, 50, 75, 100, 150, and 200 grams, were used to test its effectiveness in removing the hard spiculy layer on cooked sandfish and assessing its product quality. Results showed that using 75 grams of papaya leaves with 80 minutes of brushing time was found to be effective as 71-85% of the hard spiculy layer was removed. The final products’ colors were black to brown, no off-odor or decomposition detected, with a hard texture and completely dried product. The mean water activity (Aw) was 0.787, an amount within the range of 0.80-0.60 for dried foods, and the mean moisture content was 4.31%, which is far below the acceptable limit of 15% for dried sea cucumber. In addition, the dried sandfish had 69.5% protein, 1.42% fat, 1.88% total carbohydrates, and 2...
The Philippine Journal of Fisheries, 2021
The Philippine beche-de-mer is reported to get the lowest prices compared to Indo-Pacific Islands... more The Philippine beche-de-mer is reported to get the lowest prices compared to Indo-Pacific Islands competitors, mainly due to small sizes, inferior end-product quality, and use of low-value species. With this, the traditional methods of processing sandfish (Holothuria scabra), a high-value sea cucumber species, were assessed through survey questionnaires (n > 30) and documentation. The identified study sites were coastal areas where sandfish production and processing are abundant, namely: Anda and Bolinao, Pangasinan; Palawan; and Davao and Compostela Valley. Processing sea cucumbers into beche-de-mer involves the primary steps of cleaning, boiling, and smoke or sun-drying. Variations were observed in the order and number of doing each primary step, as well as in the specific manner of cleaning (slitting, gutting, brushing), boiling, and smoke or sun-drying. Quality evaluation of the products from these different processing methods is recommended to theorize how to improve the ove...
The Philippine Journal of Fisheries, 2021
Shrimp processing industries produce large amounts of wastes in the form of shrimp heads, shells,... more Shrimp processing industries produce large amounts of wastes in the form of shrimp heads, shells, and tails, which are more or less 50% of the raw materials. Improper disposal of these nutrient-rich wastes can cause environmental problems if not duly managed. This study aims to utilize Penaeus monodon shrimp head wastes into powder form using a cabinet type drier and establish the processing yield and important product qualities. Two treatments of shrimp head powders were studied: shrimp head powder with carapace (SHPwc) and shrimp head powder without carapace (SHPwoc). The yields obtained were 26.72% for SHPwc while 20.42% for SHPwoc; both are considered to have significant value since both are produced from wastes. Both products have satisfactory water activity levels; however, the bulk density was high, and the solubility was lower than other published powdered seafood by-products. Both products have light orange or brown color: however, in both odor and flavor, SHPwoc had a high...
The Philippine Journal of Fisheries
Shrimp processing industries produce large amounts of wastes in the form of shrimp heads, shells,... more Shrimp processing industries produce large amounts of wastes in the form of shrimp heads, shells, and tails, which are more or less 50% of the raw materials. Improper disposal of these nutrient-rich wastes can cause environmental problems if not duly managed. This study aims to utilize Penaeus monodon shrimp head wastes into powder form using a cabinet type drier and establish the processing yield and important product qualities. Two treatments of shrimp head powders were studied: shrimp head powder with carapace (SHPwc) and shrimp head powder without carapace (SHPwoc). The yields obtained were 26.72% for SHPwc while 20.42% for SHPwoc; both are considered to have significant value since both are produced from wastes. Both products have satisfactory water activity levels; however, the bulk density was high, and the solubility was lower than other published powdered seafood by-products. Both products have light orange or brown color: however, in both odor and flavor, SHPwoc had a high...