NAME: SHERWIN D.

BALTAZAR
SECTION: BSF 3-2

Activity 10A
FISH PROTEIN CONCENTRATE (FPC)/ FISH BONE MEAL (FBM)

Principle:

Fish protein concentrate (FPC) or fish bone meal (FBM) is similar to fish flour or fish
powder where protein is concentrated. This is derived from very low-cost fish or fish bone meal
which is considered waste or unusable. If bones, waste product of fillet are included calcium is
also concentrated in the preparation. FPC is not eaten directly but it is used in the manufacture of
many products like polvoron.

Objectives:

This activity is introduced to the students to:

1. know the proper way how to prepare FPC or FBM.
2. let them experience how to prepare FPC or FBM.

Expected Outputs:

At the end of the activity the students must:

1. prepare quality FBM from tilapia fillet offal.
2. present FBM in a presentable package.
3. know the shelf-life of FBM produce.

Raw materials:
Tilapia bone meal (collected from the previous activity)

Utensils and Equipment:

Pressure cooker Cheese/muslin cloth
Mortar and pestle Screen
Strainer Plastic bottle/bag
Aluminum trays Drying racks

Procedure:
1. Wash fish or refuse with clean freshwater.
2. Eviscerate gills and internal organs for whole fish.
3. Soak in the following solution for 30 minutes:
Lot 1 – brine solution (5%)
Lot 2 – brine solution (10%)
Lot 3 – brine solution (20%)
4. Pressure-cooked the raw materials for one hour at 10 pounds pressure per square inch
gauge (psig).
5. Sift the pressure-cooked raw materials.
6. Press them with cheese or muslin cloth to reduce moisture and lipid.
7. Dry them under the heat of the sun and cover with screen to avoid contamination with
flies.
8. Pound with the use of mortar and pestle.
9. If bone is use, sift the ground/pound FBM and reground the lump.
10. Pack them in plastic bags or bottle.
11. Evaluate the quality of FBM prepared using the common table for evaluation.
12. Store at cool and dry place. Determine the shelf-life (small sample).
13. Preserve for the next activity.

PANEL TASTE ODOR TEXTURE REMARKS

1. Izabelle 1 2 1 Perfect used
for polvoron
2. Sherwin 1 1 2 Prickly
3. Ylyzza 1 1 1 Perfect
4. Madelyn 1 1 1 Very good
5. Rico 1 1 1 Perfect
6. Florence 1 1 2 Prickly
7. Maria 1 1 1 Perfect
8. Graciella 1 2 2 Excellent
work
9. Arvin 1 1 2 Satisfied
10. Noreen 1 1 1 Perfect

PANEL TASTE ODOR TEXTURE REMARKS

1. Izabelle 1 1 2 Good
2. Sherwin 2 1 2 Good
3. Ylyzza 2 1 1 Can be also
used for
polvoron
4. Madelyn 1 1 1 Perfect
5. Rico 2 1 2 Good
6. Florence 1 1 2 Salty
 7. Maria 2 1 2 Good
8. Graciella 1 1 2 Salty
9. Arvin 2 2 2 Prickly
10. Noreen 2 2 2 Good

PANEL TASTE ODOR TEXTURE REMARKS

1. Izabelle 2 1 3 Need to
improve the
texture
2. Sherwin 2 1 2 Good
3. Ylyzza 2 2 2 Good
4. Madelyn 3 1 2 Good
5. Rico 2 2 2 Prickly and
Very Salty
6. Florence 2 1 2 Very Salty
7. Maria 3 1 2 Very Salty
8. Graciella 3 1 2 Very Salty
9. Arvin 2 1 3 Prickly
10. Noreen 3 1 2 Very Salty

Scale: 1 – 2 = Very good 7 – 8 = Needs Improvement

3 – 4 = Good 9 – 10 = Rejected
5 – 6 = Fair

Question to be answered:

1. What can you say with the FBM you have produce?
The FBM we have produced is quite salty and the texture needs to be improved

2. What are the species of fish commonly prepared into FBM?

Small, pelagic oceanic fish including menhaden, herring, anchovies, and sardines
are used to make fish meal. The water and oil are pushed out after the little fish
have been crushed. The residual solids are boiled and ground into food for
consumption.
 Activity 10B
FPC POLVORON

Principle:

FPC is not eaten per se. The product is added to food products, which are low in protein.
It can also be added to snack food items such as polvoron. Sometimes, FPC becomes unpalatable
when added to soups due to its grainy or sandy texture. FPC is particularly beneficial in
enhancing the diet of growing children and pregnant or nursing mothers.

Objectives:

This activity is introduced to the students to:

1. know how to produce FBM
2. identify the products that could be fortified with FPC

Expected Outputs:

At the end of the activity the students must:

1. produce polvoron snack fortified with FBM

Materials:
FBM- 1cup Sugar 1 ½ cup
Flour- 2cups Butter 1 cup
Powdered milk- ½ cup Vanilla extract 1 tsp

Utensils and Equipment:

Strainer
Measuring cups/ spoon
Polvoron molder
Cellophane (for packaging)

Procedure:
1. Strain the flour and toast until golden brown.
2. Mix the ingredients such as flour, milk, sugar and FBM.
3. Heat the butter with vanilla extract.
4. In a separate bowl, mix all the dry ingredients and butter-vanilla mixture.
5. Cool and sift the mixtures.
6. Mold using polvoron molder.
7. Pack using plastic cellophane.
8. Have a taste test of the by using the format below:
 PANEL TASTE ODOR TEXTURE REMARKS
1. Angelo 1 1 1 Delicious
2. Jay - ar 1 1 1 Yummy
3. Veyron 1 1 1 Delicious
4. Joy 1 1 1 Yummy
5. Ma'am Lara 1 1 2 Good Job
6. Karen 1 1 1 Yummy
7. Rizza 1 1 1 Delicious
8. Ofelia 1 1 1 Delicious
9. Christine 1 1 1 Yummy
10. Tina 1 1 1 Prickly

Scale: 1 – 2 = Very good 7 – 8 = Needs Improvement

3 – 4 = Good 9 – 10 = Rejected
5 – 6 = Fair

Question to be answered:

1. What can you say with the polvoron you have produce?
The polvoron we have produced doesn’t look much like polvoron. The texture
needs improvement, but it tastes perfectly and the stingy smell of fish is not
abundant. Additionally, some chunks of FBM are felt when you eat it. Overall, it
is still a success and we’ve learned from our mistakes.

2. How can your product be improved?

The product will be improved through crushing the FBM well, and improving its
texture by putting the right amount of ingredients.