Processing Food by Fermentation and

Pickling
Preparing Fish
Levels of Spoilage - The Quality Index Method
The Quality Index Method is used to determine the levels of spoilage of uncooked fish,
based on sensory quality parameters and storage life on ice. The scheme varies for every
species, so it is important to determine the species of the fish first before going through
evaluation.

1. Determine quality index score by objectively rating the fish for a given quality parameter
on the scheme. The score ranges from 1 to 3 and corresponds to an observable trait of the
fish.
2. Record the sum of the scores or the demerit points of the fish.

3. Determine maximum keeping time or point of rejection of fish in days. This could be
based on company/industry standards.

4. Determine the maximum demerit points based on the scheme. 

5. On a graph, plot the maximum keeping time on the x-axis. On the y-axis, plot the
maximum demerit points.

5. Draw a line connecting the maximum keeping time and the maximum demerit points.

6. Along the y-axis, locate the actual demerit points of the fish. Draw a horizontal line from
that point to the point at which it intersects with the line connecting the maximum keeping
time and the maximum demerit points. Draw another line connecting that intersection to the
value in the x-axis. The value in the x-axis is now the remaining storage time in ice at 0 C.
TOPIC 2: Preparing Fish
Descaling and Gutting

https://www.youtube.com/watch?v=kkSHp_39BbY&t=65s

Filleting and Deboning

https://www.youtube.com/watch?v=ddvKoXd0e9k
LESSON 2: Processing Food by Fermentation
Introduction
Alcoholic Fermentation
Wine Making
TOPIC 1: Alcoholic Fermentation
TOPIC 2: Acetic Acid Fermentation
Vinegar-Making
Titratable Acidity
TOPIC 3: Lactic Acid Fermentation
TOPIC 4: Products of Fermentation
Alcoholic Fermentation 

1. Strawberry Wine

2. Rice Wine

Acetic Acid Fermentation

1. Coconut Water Vinegar

Lactic Acid Fermentation

1. Kimchi

2. Burong Isda

3. Patis (Fish Sauce)

4. Yogurt
Stawberry Wine
Rice Wine

1. Cook 1 kg of Kintuman red rice. You may also use glutinous rice as an alternative.
2. Once cooked, spread rice evenly onto a tray. Allow rice to cool down for 1 to 2 hours.
3. Once the rice has cooled down, break the bubod into granules and sprinkle over the rice.
4. Transfer into a jar.
5. Cover jar with cheesecloth to protect it from contaminants. Place away from direct sunlight at
room temperature. Let it stand for 3-5 days or until the gas formation has ceased.
6. Strain the liquid and transfer into a container. This will separate the sediment and froth from the
wine.
7. You may leave the wine for another 3-5 days to allow the liquid to clear up.
8. Or you may proceed to pour the wine into a glass bottle. Leave about a half-inch of room from
the neck. Seal with a cap or cork.
9. Store upright at 13 degrees Celsius.

https://www.youtube.com/watch?v=kBcgq6TJiTI&t=2s

Coconut Water Vinegar

https://www.youtube.com/watch?v=3PBk5wIwLwk

Kimchi
Burong Isda
Patis (Fish Sauce)
Yogurt