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Preparation of Fermented Blue Crab With Rice and It'S Market Ability

This document presents a research study on the preparation and market ability of fermented blue crab with rice. Blue crabs are a popular seafood in the Philippines that are commonly fermented or preserved. The study aims to determine consumers' acceptability and perception of fermented blue crab in terms of appearance, taste, color, odor, texture, production cost, selling price, and buying intention. It also discusses the background and importance of fermented foods in the Philippines. The scope of the study is limited to evaluating a sample of 50 respondents on their evaluation of the finished fermented blue crab product. Key terms related to fermentation, preservation, and local names for crab species are also defined.

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45 views6 pages

Preparation of Fermented Blue Crab With Rice and It'S Market Ability

This document presents a research study on the preparation and market ability of fermented blue crab with rice. Blue crabs are a popular seafood in the Philippines that are commonly fermented or preserved. The study aims to determine consumers' acceptability and perception of fermented blue crab in terms of appearance, taste, color, odor, texture, production cost, selling price, and buying intention. It also discusses the background and importance of fermented foods in the Philippines. The scope of the study is limited to evaluating a sample of 50 respondents on their evaluation of the finished fermented blue crab product. Key terms related to fermentation, preservation, and local names for crab species are also defined.

Uploaded by

Jam Natividad
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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PREPARATION OF FERMENTED BLUE CRAB WITH RICE

AND IT’S MARKET ABILITY

_______________________

A Research Presented to the College of Hospitality and Tourism Management

Faculty Bulacan State University

_______________________

In partial fulfillment of the requirements for the Degree of

Bachelor of Science in Hospitality Management

___________________

By:

BAUTISTA, PAULO C.

BUENSUCESO, MARVIN B.

CERVANTES, JAN CHRISTIAN S.

DE JESUS, MIKAEL KEITH C.

NATIVIDAD, JAEMIE ROSE L.

PEREZ, REU JUNE C.

SANTIAGO, EMMANUEL B.

October 2019
CHAPTER I

Introduction

Background of the Study

In many parts of the world especially in Asia, fermented foods are popular and well liked

by the general populace and so widely used that the daily diet of the people would not be

complete without them. In a developing country like the Philippines, where many fermented

food products are known, their popularity is due not only to their characteristic flavor but also to

the fact that other processing methods, such as freezing and canning, are generally expensive.

Despite their popularity, research and development on fermented foods is meager. Most

of the traditional food fermentation industries especially in the Philippines are rural, seasonal,

labor intensive, informal, and capital deficient. Commonly, fermented foods are sold and

consumed in the areas where they are produced. Fermentation processes are normally handed

down from generation to generation. There is little interest in knowing the role of

microorganisms and the physical and chemical changes that occur in the products. What is

recognized are changes in color, odor, and taste that result from modifications of the process or

variations in the ingredients or conditions.

In the Philippines, fermented fishery products can be divided into two groups. The first

group includes those containing high concentrations of salt about 15 to 20 percent in the final

product. This group consists of bagoong (fish paste) and patis (fish sauce). These products are

generally used as condiments. The second group includes burong isda (fermented rice fish

mixture) and burong hipon, also known as balao balao (fermented shrimp rice mixture). These

products, when fermented, become acidic with a cheese-like aroma.


The blue swimming crabs, Portunus pelagicus (Linnaeus 1758) Phylum Arthropoda,

Class Crustacea, Order Decapoda and Family Portunidae is locally named “kasag” (Hiligaynon),

“alimasag” (Tagalog), and “lambay” (Bisaya). The carapace is hard, rough and broadly flattened

extending to nine protrusions on the sides with the last one quiet pronounced. It has a single pair

of chelae, with three pairs of long ridged legs and a pair of modified legs as swimming paddles.

Generally, the color of female and male BSC is mottled brown and mottled blue, respectively.

This species are cosmopolitan in the coastal waters of the Philippines. Juvenile individuals are

found in the shallow waters (mostly in seagrass, seaweeds and algal beds while the mature ones

are found in sandy substrates at deeper waters of up to 20 meters isobaths (Ingles 1996). The

average size of maturity for females is 10.56-cm and 9.64-cm for males (Ingles and Braum

1998).

Statement of the Problem

The general problem of the study is what could be the market ability of the Fermented crab

specifically it might to answer the following questions:

1. How may the demographic of the respondents described in terms of?

1.1 Age

2. How may the acceptability level of Fermented Crab be described in terms of?

2.1 Appearance

2.2 Taste

2.3 Color
2.4 Odor

2.5 Texture

3. How may the level of Marketability of Fermented Crab described in terms of.

3.1 Production Cost

3.2 Selling Price

3.3 Buying Intention

Significance of Study

The significance of this study will be beneficial to:

Researcher - This study can be a good guide for other researchers that is conducting or

having similar topic.

Entrepreneurs – The development of this product allows new opportunity for market

profitability.

Consumers – Consumers will be benefit in this product development for bringing

additional health properties to traditional buro.

Academe – To have a new idea for their future student that fermented blue crabs can

apply to market. It will easier for them to tackle related topics about the research.

Students – The result of this study would help them to be creative when it comes

development of product
Over all this research study will benefit the group of class BSHM-3C to pass their

research subject.

Scope and Limitation of Study

The study is about the development and of fermented blue crab, its market ability and

acceptability

The study is conducted on the 1st semester S.Y 2019 – 2020 in Bulacan State University.

The respondent of this study is twenty five (25) students of Bachelor of Science in Hospitality

Management from Bulacan State University and twenty five (25) respondents from the

community. Fifty (50) respondent is used to evaluate the finished product.

This research aims to determine the market ability of Fermented Blue crabs in terms of given

criteria: Color, Taste, Aroma, Texture, and Appearance.

Definition of terms

Alimasag – is a word referring to crab species that are smaller than alimango. In general, the

alimasag has thin legs (and usually a mottled or spotted shell, but not always),

Alimango - has prominently large forelegs and a shell that is of a solid even color.

Buro – preserved in salt or pickled

Fermentation - the chemical breakdown of a substance by bacteria, yeasts, or other

microorganisms, typically involving effervescence and the giving off of heat.

Preservation - the action of preserving something.


REFERENCES

https://en.wikipedia.org/wiki/Fermentation_in_food_processing

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