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Aguillon Thesis I
Aguillon Thesis I
Chapter I
INTRODUCTION
Water covers 70 % of the earth surface with the largest body of water, the Pacific
Ocean taking up more than one third of the planet surface (Melina, 2010).
All of the oceans on earth are estimated to have a volume of 0.3 billion cubic
miles (1.332 billion cubic kilometers) and average depth of 12,080.7 (3,682.2 meters).
But the various bodies of water that make up this total ocean area have their own unique
Mediterranean.
million and more than 7, 100 islands is a major fishing nation and the world’s second
In 2012, the Philippines ranked among the major fish producing countries in the
world with the total production of 3.1 million tons of fish, crustaceans, mollusks and
other aquatic animals. Aquaculture contributed 790,000 tons, or 25.4 % to the total of fish
production. In addition, the Philippines is the world’s third largest producers of farmed
Department).
People depend mostly on aquatic resources. It is mostly the source of living especially on
island or communities along the coastal area. Some of the processed foods available in
the market are made of fish. One of these products is the fermented bolinao.
Anchovies (Stolephorus spp.) are small salt water fish having silvery with blue-green
backs. They usually never grow larger than 20 cm. Anchovies prefer the warmer waters
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around the world, where they swim in massive schools. They are related to the herring
belonging to the family Clupeidae. Anchovy production can vary widely from year to
year. The fish can appear in large schools for decades and disappear the next year, and
then reappear the year after that (Donald and Beamish, 2009).
Anchovies (Stolephorus spp.) come with more than 100 different species spread
across the Pacific, Atlantic, and Indian Oceans. They are generally found in large
schools, which make them very easy to catch in large quantities. One of the most popular
places to catch anchovies is the Mediterranean Sea, which is why they are such an
integral part of European, Middle Eastern, and North African cuisines (Staughton, 2018).
Fermented fish have, for many years, been considered as a Southeast Asian
product. These products are highly salted and fermented until the fish flesh is transformed
into simpler components. Fish fermentation in the Southeast Asian sub-region normally
lasts for several months (three to nine months) and the fish flesh may liquefy or turn into
Thailand, sushi of Japan and patis of the Philippines. Also Philippine indigenous foods
are reminiscent of various foreign influences; local processes are adapted to indigenous
ingredients and in accordance with local tastes. Pervasive throughout the numerous
islands of the Philippines is the use of fermentation to enhance the organoleptic qualities
In today’s life, Filipinos are aching against malnutrition, sickness, poverty and
having a healthy mind as well as healthy life style. One of the productive ways to deal
with it is to have a balanced diet involving healthy foods in its right amount including
affordable and available native fruits, vegetables and seafood that commonly grow in the
local area.
Anchovies are one of the most important pelagic fish found in the Indian Ocean,
which can grow up to 20 cm (8 in), and prefer the warmer waters around the world. The
limiting factors in the effective utilization of the anchovies are small size, seasonal nature
of the fishery forming gluts, sensitive to physical, time and temperature changes.
Anchovies are rich in omega – 3 oils, calcium and iron. They can be cooked fresh,
usually sold packed in salt, tinned in oil, as a paste in jars or tube, or as a sauce. (Dipty A.
The health benefits of anchovies include are healthy heart, skin care, weight loss, as well
as bones and teeth. These are benefits are due to omega-3-fatty acids, proteins, and
various nutrients present in them. Intake of anchovies also lowers the levels of bad
Fermentation is one of the oldest and most widely used food preservation methods in
fermented foods including the major products that are common in the western world, as
well as many of those from other sources that are less well characterized, are dependent
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on lactic acid bacteria (LAB) to mediate the fermentation process. Lactic acid
quality, safety and shelf life. Salt has been used for centuries to increase the shelf life of
environment for food spoilage microorganisms and pathogens. The need for quality
improvement and process innovation in the area of fish fermentation have been widely
The researcher grew and lived nearby the bay. He decided to conduct a study relating to
fishing and other related staples regarding aquatic production. This way, local citizen of
the area will have a source of income due to its abundance of fish and other aquatic
resources. One of this is the anchovies. The researcher discovered that fermentation of
conducts a study to discover the different way of processing fermented bolinao and the
production.
3. What is their perceived common problem and possible solution making fermented
Bolinao?
Fisherman; This study will give an additional information about the process of Making
fermented bolinao
Future researchers; this study will provide an additional information to the future
researchers and to use it as their reference, if they are going to conduct the same research.
Vendors; This study will work for as a new recipe that will be beneficial to human life.
Community; this study may be used to create a small business and an additional source
of income.
Educators; It may serve as their basis for research and extension for our Local and
National government and other NGOs in order to help and extend services for them.
Patnanungan, Quezon. The result of this study will be based on the respondent’s answer
Definition of Terms
To fully understand the study, the researcher offers the following operational
Bolinao or Anchovies - small salt water fish silvery with blue green backs.
Measuring cups and spoon - tools and equipment used in measuring ingredients.
Bowl - rounded container with the used of mixing all the ingredients
Fermentation – it is the process to ferment the foods, and can enhance the shelf life of
foods.