Ateneo de Davao University

Junior High School

Matina Campus
4th Quarter
SY: 2018-2019

Science Investigatory Project :

 Investigating the effects of different amounts of Brassica napus oil (canola oil) in preserving Katsuwonus
pelamis (skipjack tuna)

Submitted to:
Mr. Carlo T. Magno II

Submitted by:
Kisha Orcullo
Freanne Remolino
Of 9 - Regis
&
Justin Estacio
Of 9 - Pignatelli

S.Y. 2018- 2019

 ABSTRACT

This investigatory project aims to determine whether the preservation of Katsuwonus pelamis
(skipjack tuna) is primary affected by the amount of Brassica napus oil (canola oil). Canola oil contains
antioxidative property that causes the preservation and avoids the spoilage of food products stored in it.
Canola oil as a preservative liberates radical scavengers, terminates peroxide and therefore, prevent
lipid oxidation or spoilage. It is also found that the coconut is a good source of lauric and capric acids
that gives an antimicrobial property to the oil.

Canola oil with appropriate and proper storage and packaging method may enhance the barrier
against several causes of spoilage such as water- vapor from the fish, fungi and mycobacterial organisms
and thus helping in preventing food spoilage.

The research team prepared 3 set- ups (Set- up 1, Set- up 2, Set- up 3). Each of which varies in
the amount of Canola oil as a preservation agent (0 ml, 75 ml, 150ml, respectively). The fish and the oil
are later stored in a jar as the team chose canning as the most appropriate storage approach. After
distributing the oil and the fish to its jar, it is being boiled in a high heat to activate the oil’s capability to
preserve the fish. Upon weeks of incubation, the food product is analysed whether it has been
successfully preserved base on its smell, color, consumability, appearance and the texture of the fish.

Upon analysing the data, we have figured significant differences to the three set- ups. We have
concluded that the preservation of the food product does dwell on the amount of oil added into it
considering its properties and the storage approach.
 INTRODUCTION

This shows Frequency of Natural Disasters Occurrence from year 1990-2014.shows that for the last 15 years (1990-2014). 314 (51.3%) of all
recorded disastersare due to tropical storms/typhoons. This is followed by 136 counts of flooding (31.9%), 34
landslides (6.4%), 25 volcanic eruptions (4.6%), and 20 earthquakes with 4.1 percent.

Source : (Doroteo, Harold James) December 2015 from: “PHILIPPINES: DISASTER RISK PROFILE
AND DISASTER RISK REDUCTION (DRR) FRAMEWORK: NATURAL CALAMITIES
”https://www.researchgate.net/publication/287817230_Disaster_Risk_Profile_and_Disaster_Risk_Management_Framework_of_the_Philippine

s_Natural_Disasters

Philippines is prone to different natural disasters such as typhoons, earthquakes, landslides etc.
This is due to its geographical setup and the continual widening of several environmental issues such as
climate change. Although the Philippines has developed strategic methods and ways to prevent,
rehabilitate, and adapt to this situation, we can’t fully avoid its complications.

One of the notable complications that awaken during this kind of scenario is locating an
inevitable source of food that may sustain victims for at least months. The immediate response is to
provide victims emergency reserved food that is supposed to last long- term to support the nutritional
and basic needs of the people. Emergency reserve foods are basically food that has been enhanced
chemically or naturally in order to attain a lengthier shelf life with retaining its nutrition and properties.
 Several methods had been developed by different agencies and sectors on how we can
effectively preserved food. Dehydration has been proven as the most effective method in preserving
food, however, it is also found out that it slashes out several nutritional components of the food.
Freezing may also look promising but, it’s high maintenance and may only support food in a short-
period of time.
hi
Canning is also a food preservation method. It is an approach where in food contents are placed
and sealed in an airtight container. In addition, adding oil in the food contents may also help in
extending the shelf- life of the food product as it contains antioxidative properties that are essential to
limit water vapor and prevent bacterial growth.

For the project, we decided to have skipjack tuna as our food product. The skipjack tuna is one
of the most common varieties of fish in the Philippines, especially in Mindanao and so it is accessible and
a staple household favorite, thus we can infer that it can be easily consumed by every Filipino at any
status of life. In addition to, skipjack tuna has a lot of health benefits such as proteins, good fat, and
omega- 3.

Our team wishes to determine if how we can enhance the capability of the canning method in
preserving skipjack tuna with the help of canola oil. Although canning alone may be functional as it is,
adding oil in the food (fish) product may retain its taste, consumability and nutritional components. In
this project, we are expecting to know to whether the addition of oil in various volumes will have a
notable and drastic variation on the results.

It is essential for us to invest in investigating this project because majority of Filipinos does not
have the ability to acquire source of nutritional food especially during calamities. As this situation of
people not having a source of food, it may result to malnutrition, gastric illnesses such as gastroenteritis,
stunted growth and worse, even death.

All in all, this investigative project aims to determine if the amount of oil directly affect the shelf-
life of skipjack tuna, to enhance the preservation method of canning by adding oil as a natural
preservative and to recommend further investigations and studies to contribute to the continual growth
of emergency reserve food for the benefit of all Filipino people.

This investigative project is focused on how the various amount of canola oil may affect the
ability to preserve our food product. The views on the said proposal is collected through an in depth
experimentation. It is not our intention to bring out generalizations for the authenticity may only cover
the concerned set- ups.

According to (Albrech,Julie A. and Burson,Dennis E.) , “Let’s Preserve: Meat, Poultry, Fish and
Seafood”(1996).Historical Materials from University of Nebraska-Lincoln Extension.97. , that tuna can
be canned, as this study shows that can has that they way of packaging is quite the same but canned
tuna preservation has more chemical compositions on its packaging which sickness that this study, also
explained that there is magnesium ammonium phosphate and BPA-related disorders. The chances of
getting this illness is low but it works for the risk that over time, canned packages experienced oxidation
that leads to more worse scenarios. This means canning method can be raw and precooked that
removes excess strong-flavor oils.This affects the taste in contrast with the amount of oils which we
experimented on the jars. We have a lot to consider also for the the fact that the black part of the fish
can also affect the taste and another variable affecting the soft taste of the fish but regardless of that it
is still consumable. This is a mineral and it is of yellowish to brownish-white crystals in appearance.
There is no method to get rid of this mineral from growing inside the tuna jar. They are safe to eat
because they are not molds. When jars are heated, it seals the jar pressurizing the air inside and
prevents cold air from entering that equates to the spoilage or under processed of the tuna. Heating the
jar causes the toxin clostridium botulinum bacteria to be killed, that is the main cause of food poisoning
and paralysis among patients who are eating canned jar tuna.

A second study is introduced by (Lang, Otto W.), 3 Jan 1950 ,“ Method of canning tuna fish”
from : https://patents.google.com/patent/US2493586A/en , 20fiT1esS1er and Evers, 1943 ed., page
144; Avi Publishing Co., Inc., N. Y., publishers. , That during the process of preparing the fish to be
canned or packed, keeping the variables especially the precooking and the way the fish cooked can
affect the way how the fish can be stored longer. The study suggest that we have to maintained a
standardized measurement because the fish that can be overcooked and slightly raw may affect in the
process of molds because it affects the the sterilization of organisms in relation to heat penetration and
the size of the fish. This is our controlled variable in our experiment and we need to keep this in mind
because if we are careless and not observant, we could commit a mistake and ruin the whole process in
the packaging the tuna that of which we should repeat it over again. Also the size of fish is affected by
how the way they are cooked with the densest temperature of 160*F - 170*F to maintain the fish’s
delicate flavor and for the fish that of which primarily still have its nutrients and healthy vitamins as we
eat it. The longer the fish is cooked, the more vitamins and minerals are washed off, resulting to the
decreased energy we have to gain, since our problem also values health and nutrition for the survivors
of this food packaged that we experimented.
 MATERIALS AND METHODS

MATERIALS
The materials to be used in this experiment are Katsuwonus pelamis (skipjack tuna), Brassica napus oil
(canola oil), Allium cepa (Onion), Daucus carota subsp. sativus (Carrot), Allium sativum (Garlic),
Citrofortunella microcarpa (Calamansi), water, a knife, pot, stove, a ladle, a strainer, a spoon, a small
weighing scale, paper towels, and 3 large plates.

The research set up needs 3 kilograms of Katsuwonus pelamis (skipjack tuna), 675 mL of Brassica napus
oil (canola oil), and nine (9) identical jar containers.

METHODS

STERILIZATION OF MATERIALS

The 9 jars were placed in a pot filled with water just enough to cover the lid and were placed on the
stove to heat for 30 minutes. The jars were then left to cool and were dried by placing the jar facing
down on a paper towel. Next, all the materials to be used were washed with soap and rinsed with water.

PREPARATION OF SKIPJACK TUNA

3 Kilograms of Skipjack Tuna will be needed for the research project. The Skipjack Tuna will first be
rinsed with water and will be cut into small chunks. Then, will be left on a strainer to eliminate the
liquid.
Afterwards, an extraction of juice from the Calamansi will be done and will be added, along with a pinch
of salt and pepper, into the small chunks of Skipjack Tuna.

COOKING PROCESS OF SKIPJACK TUNA

The skipjack tuna will be sauteed with a small amount of oil, sliced onion and garlic, and a pinch of salt
and pepper. After a few minutes, water will be added and will be left on the stove for an hour. From
time to time, preservatives that can be seen from the cooking process will be removed.

DRYING PROCESS OF SKIPJACK TUNA

The skipjack tuna will be placed on a strainer to eliminate the water. It will then be transferred and will
be left overnight on 3 large plates with paper towels, allowing the fish to fully dry.

PREPARATION OF THE THREE SET-UPS

After the fish has fully dried, it will be evenly distributed into the 9 jars along with chunks of carrots, and
a piece of bay leaf in each jar. There will be 3 set-ups to be made. Per set-up, there will be 3 jars with
different measurements of oil (0 mL, 75 mL, 150 mL) but with the same amount of fish (250 g) in each
jar.

STORAGE AND INCUBATION PERIOD

The finished product will be left for 1-2 months before it will be tested for the gathering of data.
 RESULTS, ANALYSIS AND DISCUSSION

DESCRIPTIVE ANALYSIS OF SKIPJACK TUNA AFTER INCUBATION PERIOD IN 0 ML CANOLA OIL

Set- up 1 Taste and Appearance Smell Color Texture
(0 ml of oil) Consumability

Jar 1 It can be No molds, Very irritating The fish is Firm with some
(S1J1) consumed. It looks, and pungent pinkish inside flakes falling
tastes salty with preserved smell upon off
some herbs opening

Jar 2 It can’t be eaten Smoothie- like Very irritating Brown, mud- The fish and
(S1J2) appearance and pungent like the vegetables
smell looks crushed
(Durian- like)

Jar 3 It can be No molds, Very irritating The fish is Firm with some
(S1J3) consumed. It looks, and pungent pinkish inside flakes falling
tastes salty with preserved smell off
some herbs

Table 1. Descriptive Analysis of Skipjack Tuna After Incubation Period in 0 ml Canola Oil

Table 1. Descriptive Analysis of Skipjack Tuna After Incubation Period in 0 ml Canola Oil. The aftermath
effects on the skipjack tuna in 0 ml Canola Oil regarding its taste and consumability, appearance, smell,
color and texture is shown in Table 1.

Generally, the skipjack tuna is seemed to be preserved, however, it does contradicts with the
smell inhibited by the 3 jars and more notably, the appearance of Jar 2 (S1J2).

Indeed, the findings show that the potential ability of the fish to preserve itself using its own fat,
may have been unstable as it may have been extracted during the cooking process (Renaud, 1995)

DESCRIPTIVE ANALYSIS OF SKIPJACK TUNA AFTER INCUBATION PERIOD IN 75 ML CANOLA OIL

Set- up 2 Taste and Appearance Smell Color Texture
(75 ml of consumability
oil)

Jar 1 It can be No molds, Very The fish is Firm

(S2J1) consumed. It looks, dominating white inside
tastes salty with preserved smell of fish and out. The
some herbs upon opening color of the oil
is a solid
yellow

Jar 2 It can be No molds, Very The fish is Firm

(S2J2) consumed. It looks, dominating white inside
tastes salty with preserved smell of fish and out. The
some herbs upon opening color of the oil
is a solid
yellow

Jar 3 It can be No molds, Very The fish is Firm

(S2J3) consumed. It looks, dominating pinkish inside
tastes salty with preserved smell of fish and white in
some herbs upon opening the outside.
The color of
the oil is gold
Table 2. Descriptive Analysis of Skipjack Tuna After Incubation Period in 75 ml Canola Oil

Table 2. Descriptive Analysis of Skipjack Tuna After Incubation Period in 75 ml Canola Oil. The
aftermath effects on the skipjack tuna in 75 ml Canola Oil regarding its taste and consumability,
appearance, smell, color and texture is shown in Table 2.

Overall, this fish is generally preserved as it is still consumable. Considering its smell, it may be
dominant at first however; it’s found to be natural reaction of the fish as it is stored in a jar with no air
circulated (Zhang, 2016).

DESCRIPTIVE ANALYSIS OF SKIPJACK TUNA AFTER INCUBATION PERIOD IN 150 ML CANOLA OIL
 Set- up 3 Taste and Appearance Smell Color Texture
(150 ml of consumability
oil)

Jar 1 It can be No molds, Smell of the The fish is Firm

(S2J1) consumed. It looks, herbs added in white inside
tastes salty with preserved the food and out. The
some herbs overpowers. color of the oil
is a solid
yellow

Jar 2 It can be No molds, Smells fine, The fish is Firm

(S2J2) consumed. It looks, with some white inside
tastes salty with preserved trace of herbs and out. The
some herbs color of the oil
is a solid
yellow

Jar 3 It can be No molds, Smells fine, The fish is Firm

(S2J3) consumed. It looks, with some pinkish inside
tastes salty with preserved trace of herbs and white in
some herbs the outside.
The color of
the oil is a
solid yellow
Table 3. Descriptive Analysis of Skipjack Tuna After Incubation Period in 150 ml Canola Oil.

Table 3. Descriptive Analysis of Skipjack Tuna After Incubation Period in 150 ml Canola Oil. The
aftermath effects on the skipjack tuna in 150 ml Canola Oil regarding its taste and consumability,
appearance, smell, color and texture is shown in Table 3.

Overall, this fish is preserved as it is still consumable, has an excellent taste, appealing
appearance, normal smell, and has no compelling changes in color and texture.

It is also supported that keeping the variables especially the precooking, addition of oil and the
way the fish cooked can affect the way how the fish can be stored longer. (Lang, Otto, 1950).

GENERAL OUTCOME AND RESULTS OF THE PRESERVATION OF SKIPJACK TUNA IN THE SET- UPS
Taste and Appearance Smell Color Texture Is it generally
consumability preserved?

Set- up 1 (0 ml- It can be Smoothie- Very irritating Brown, mud- Extremely No. The smell
Controlled Set- up) consumed. It like and pungent like crushed and the
tastes salty with smell (durian- appearance
some herbs like) signify signs
of spoilage

Set- up 2 (75 ml- It can be No molds, Very The fish is Firm Yes.
Experimental Set- consumed. It looks, dominating white inside
up) tastes salty with preserved smell of fish and out. The
some herbs upon opening color of the
oil is a solid
yellow

Set- up 3 (150 ml- It can be No molds, Smells fine, The fish is Firm Yes.
Experimental Set- consumed. It looks, with some pinkish inside
up) tastes salty with preserved trace of herbs and white in
some herbs the outside.
The color of
the oil is a
solid yellow
Table 4. General Outcome and Result of the Preservation of Skipjack Tuna in the Three Set- ups

Table 4. General Outcome and Result of the Preservation of Skipjack Tuna in the Three Set-
ups. The overall descriptive analysis among the three set- ups with 3 jars each is presented in Table 4.

Base on table 4, Set- ups 2 and 3 may preserve the skipjack tuna base on the conditions given,
however, set- up 1 states otherwise.

RECOMMENDATIONS
 The team found that the project was over- all successful. However for better findings, we
recommend for the fish to be tested to a longer incubation period, whereas given the same conditions
as the project was actualized.

In addition to, we also recommend trying other variants of oil such as coconut, olive and corn as
research also provide evidences that they contain antioxidative properties that may also preserve the
fish.

Using a different type of fish may also cause variation in the results we attained. Other species
of fish may react differently in the canola oil or might as well preserve itself.

CONCLUSION

Project Title:  Investigating the effects of different amounts of Brassica napus oil (canola oil) in
preserving Katsuwonus pelamis (skipjack tuna)

A.  Problem:
Can the amount of canola oil affect the preservation of skipjack tuna?

B.  Hypothesis:
If we use canola oil that will fill the jar, then it can preserve skipjack tuna longer.

In our world today because of climatic change, calamities are frequently felt. In order for us to
survive during this emergency situations, we have to be always prepared. Food, is the top most priority
that we have always consider and it is the most fundamental necessity that can give us energy to keep
on living.

Based on our study the different amounts of Brassica napus oil (canola oil) affect in preserving
Katsuwonus pelamis (skipjack tuna) entirely affect the way the fish was preserved. However it is also
important to actually analyze if it can be preserved by its colligative properties.

Overall, the amount of canola oil added in the fish is therefore, directly affecting the
preservation of the food product, skipjack tuna in particular.

REFERENCES
https://blog.ub.ac.id/henisusanti14/files/2013/10/2010Fish-Spoilage-Mechanisms-and-Preservation-
Techniques-Review-.pdf
https://pubs.acs.org/doi/abs/10.1021/jf0602267
http://www.academicjournals.org/app/webroot/article/article1380632763_Can%20and%20Ersan.pdf
https://www.sciencedirect.com/science/article/pii/S0268005X08002610
https://link.springer.com/chapter/10.1007/978-1-4899-2626-5_18

DOCUMENTATION