Edit FABUL-Trial-1

Republic of the Philippines
CAMARINES SUR POLYTECHNIC COLLEGES

Nabua, Camarines Sur
COLLEGE OF TECHNOLOGICAL AND DEVELOPMENTAL EDUCATION

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Quality Evaluation of Dried Tilapia (Oreochromis niloticus)

in Bato, Camarines Sur
An Undergraduate Thesis
Presented to the faculty of instruction of
Camarines Sur Polytechnic Colleges
In Partial Fulfillment
of the Requirements for the
Degree of Bachelor of Technological-Vocational Teacher Education
Major in Fish Processing
BALBALOSA, REGINE M.
FABIA, ANGELO E.
FABUL, RONNIE JR. C.
JOVEN, JOY R.

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CHAPTER 1
THE PROBLEM
Introduction
Philippines is one of the largest producer of dried-salted fish in Southeast Asia
(Gabriel, A. A., & Alano-Budiao, A. S., 2015). The dried fish products that are being
processed in the country is almost 38% of the total catch (Gabriel, A. A., & Alano-Budiao,
A. S., 2015). In the Philippines, the most common livelihood activity near-shore villages
are the production of salted fishes (Gabriel, A. A., & Alano-Budiao, A. S., 2015). The
traditional products of the Philippines which is the dried salted fishes locally known as
daing, bilad, or tuyông isda are some of the more common high-quality yet inexpensive
source of protein (Gabriel, A. A., & Alano-Budiao, A. S., 2015). Also, it is an important
value added fishery product that are consumed widely locally and abroad (Amascual, R.
H. et al., 2020); consumed for taste, affordability and nutritional value (Gabriel, A. A., &
Alano-Budiao, A. S., 2015).
Dried fish prepared as daing are usually split open. In the Philippines, dry salting
of fishes is done in places, including the municipality of Bato, province of Camarines Sur
in Bicol Region. Fish is acknowledged for being the most nutritious and safe animal protein
source that contains other beneficial nutrients like iron, magnesium, zinc, calcium and

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potassium that helps to prevent neurological and physical diseases and also improves
physical health (MI Kabir, at al., 2022).
As indicated in the article about health benefits of fish which medically reviewed
by Dany Paul Baby, MD on September 19, 2022, many people overlook fish as a source of
food not knowing that eating fish potentially provides a wide range of health benefits; it
improves brain health, lowers the risk of heart disease and decreases the risk of depression.
It is also critical to maintaining healthy blood vessels, organs, and muscles because fish is
a great source of protein and the protein that we get from fish are used by every system of
our body in one way or another; that protein also helps to support hair growth, cell division,
and even signaling activity of hormone. However, a huge number of fish are susceptible to
nutritional losses and being wasted because of its high deterioration nature, resulting in a
significant hurdle for expanding fish production (MI Kabir, at al., 2022).
The shelf life of fish and fishery products are the main issue that's why we need
some way to preserve it. There are many methods used in fish preservation that have been
practiced all over the world to extend the shelf life of fish such as salting, drying, smoking
and freezing (Karim R. et al., 2023). A commonly accepted method of preserving fish is
drying (Parimal, P. et al., 2018) which is also used to compensate the perishability of fish
(Fitri, N., et al., 2022). Drying fish through sun is an important method of preserving fish
and it is also the most widely practiced method throughout the world notwithstanding the

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fact that it is the world’s oldest preservation method (Parimal, P. et al., 2018; Karim R. et
al., 2023).
In addition, drying fish through sun can result in products that are highly relished
by people who prefer its taste, flavor, characteristic and texture even with the combination
of salting (Anon, 2001) knowing that it’s also a good source of vitamins, minerals and
protein in the diet of every people in Asia with longer shelf life without refrigeration and
being the most cost-effective animal protein source particularly for the poor (Parimal, P. et
al., 2018; Karim R. et al., 2023).
It was reported that dried fish were composed of higher quality of amino acids than
eggs (Paul et al., 2018; Srivastava, 1959; Jonsson et al. 2007). Apart from these, dried fish
has a longer shelf life and does not require refrigeration facilities for storage (Immaculate
et al. 2013; Reza et al. 2006). Thanks to these many factors, the use of global resources for
processing of dried fish is extremely high, accounting for an estimated 8% of the world’s
total catch (Patterson et al. 2018).
Dried fish is mainly processed from marine fishes caught by artisanal fishermen
and sold throughout the country through multi-step marketing channel until it reaches the
consumer (Parimal, P. et al., 2018). It is a type of product that is considerably wide
depending on the availability of fish and season, depending on the technical know-how of
the processors and their infrastructure (Parimal, P. et al., 2018). Because of its major role

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in the socioeconomic condition of millions of citizens of the country and due to the
importance of it in terms of market volume the sector needs proper attention of relevant
authorities to ensure the safety and quality of the dried fish product that has been produced
and sold (Parimal, P. et al., 2018).
The fish and fishery products can affect the consumer’s wellbeing that’s why it has
been looked at great importance (Tahsin et al., 2017). The changes that occurs in the fish
and the causes to lose its quality is critical to understand (Tahsin et al., 2017). Since ancient
times, methods to evaluate the microbial quality and freshness of fish have been carried
out. (Tahsin et al., 2017). Working more extensively on developing methods to evaluate the
quality of fish is what the fish industries have been doing and it’s because of the high
demand of fresh fishes and fishery products that are consumed worldwide in a large
number, (Tahsin et al., 2017).
Dried fish and fishery products is traditionally processed food that gives thought
and concern for public health about its quality (Al BM, Hoque MS, Tamanna F, et al.,
2022). Consumers now a days are more aware about health issues (Al BM, Hoque MS,
Tamanna F, et al., 2022). Dried fish can be contaminated by diseases-causing and health-
threatening microbial (Al BM, Hoque MS, Tamanna F, et al., 2022). Public health may be
endangered by dried fish that are microbiologically contaminated and nutritionally
degraded (Al BM, Hoque MS, Tamanna F, et al., 2022).


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One of the major causes of fish spoilage is microbial activity and growth that also
leads to alteration in quality traits of fish including its color, flavors, and odors (Al BM,
Hoque MS, Tamanna F, et al., 2022). The occurrence of health hazardous microbial species
is due to the poor sanitary practices during the fish drying process (Sultana et al., 2010).
Poor personal hygienic conditions and sanitation, spoiled raw materials, long-term
traditional storage conditions and conventional processing may result to nutritional loss of
dried fish (Al BM, Hoque MS, Tamanna F, et al., 2022). To improve the quality and
simultaneously ensure safety of the sun-dried fish product that are produced in coastal
regions, it is necessary to monitor the processors by the appropriate government body and
to train them on Sanitation Standard Operating Procedures (Parimal, P. et al., 2018).
This study aims to assess the food quality of dried tilapia (Oreochromis niloticus)
at Bato, Camarines Sur. Seeing that there is still no existing study that analyzes the quality
of dried tilapia (Oreochromis niloticus) at Bato, Camarines Sur is the reason why we
conduct this study because I believe that it is crucial to ensure the safety and quality of a
food product considering its effects to the health of the consumers. That’s why we seek to
test the dried split tilapia product, collect data from the processors and monitor their
sanitation and procedures on the authority of the Republic Act (RA) No. 10611 known as
the Food Safety Act of 2013 to strengthen the food safety regulatory system in Bato,
Camarines Sur aiming to follow also the activities carried out by Food Safety Regulatory

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Agencies (FSRAs) and the Local Government Units (LGU). As indicated in the 17
Sustainable Development Goals (SDGs), we pursue to achieve food security and improve
nutrition to promote sustainable agriculture that’s why we conduct this study. We conducted
this study to evaluate the quality and safety of dried tilapia (Oreochromis niloticus) at Bato,
Camarines Sur. as mandated by the Center for Food Regulations and Research (CFRR) and
to ensure the efficacy, safety and quality of it.
Statement of the Problem
The purposed of this study is to evaluate the quality of dried tilapia (Oreochromis
niloticus) in Bato, Camarines Sur. The study specifically aims to address the following
questions:
1. What tools/equipment are used for processing dried tilapia (Oreochromis niloticus) in
Bato, Camarines Sur along:
a). Cutting
b). Marinating
c). Drying
2. What is the quality of dried tilapia (Oreochromis niloticus) in Bato, Camarines Sur along:
a). Physical properties


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b). Nutritive value
c). Microbial characteristics of dried fish
d). Sensory characteristics of dried fish
3. What mitigation can be proposed to ensure the safety and quality of the processed dried
tilapia product in Bato, Camarines Sur?
Assumptions of the Study
The study focuses on evaluating the quality of dried tilapia (Oreochromis niloticus)
in Bato, Camarines Sur. When conducting this research, the following assumptions were
made:
1. The researchers assumed that the dried tilapia processors are using knife, scissors, cutting
board, weighting scales and fish dryer from cutting and marinating to drying.
2. The researchers assumed that the dried tilapia product is good in color or texture, in
smell, in size and in taste with less bacterial counts but with high nutritional values.
3. The researchers assumed that the Local Government Units (LGU) and Department of
Science and Technology (DOST) will help or support and trained the dried tilapia
processors.

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Significance of the Study
As shown in Figure 1 below, the most likely beneficiaries of the study's findings
are arranged from bottom to top using an inverted pyramid.
Figure 1. Inverted Pyramid
Processors
Seller/Vendors
Consumers
Local Government Units of Bato
Local Community of Bato
CSPC
Fish Processing Student
Future
Researcher

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Processors. The processors will be aware of the quality of their product. The
research will help them to know the things needed in order to have ensure dried tilapia’s
quality.
Consumers. The study will give awareness to all consumers of dried tilapia about
the safeness of it.
Seller/Vendors. Knowledge about the quality of dried tilapia will help them decide
if it’s worth selling or not.
Local Governments Units of Bato. This conducted study will help them promote
health and safety because they are responsible for food safety standards and regulations.
CSPC. The study will contribute to the advancement of understanding and
knowledge of a certain topic to Camarines Sur Polytechnic Colleges.
Fish Processing Students. The students will also be given an information on how
to properly processed fish in order to achieve good quality.
Future Researcher. Once the study is published, it can be used and cited by the
future researchers.
Scope and Delimitation
Our study covers the Municipality of Bato, Camarines Sur where only 2 barangays
are chosen namely, Brgy. San Miguel and Brgy. Santa Cruz with total of 1 participant in

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each barangay are going to be interviewed and their process of making dried tilapia will be
documented.
This study is delimited only for dried tilapia processors. Its main purpose is to
identify the procedures, ingredients and tools/equipment used by each participant in
processing dried tilapia. The study focuses on evaluating the quality of dried tilapia in Bato,
Camarines Sur. The study considers every procedure, ingredients and tools/equipment that
can affect the quality of the processed dried tilapia. The final product of each participant in
each barangay will be taken as sample to be tested by Department of Science and
Technology (DOST).
Definition of Terms
Different terms are defined herein to facilitate the understanding of this study.
Cutting. This term used refers to one of the step on processing of dried fish which
is cutting the fish into butterfly fillet.
Dried Tilapia. This refers to a fish product/s preserve using drying method.
Drying. It is a method of preserving fish that may also works through application
of heat known as sun drying.
Marinating. This refers to the process of soaking the split fish seasoned with
ingredients such as vinegar, salt, and other additives before drying through sun.

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Microbial Characteristics. In this study, it refers to the microbiological status of
dried tilapia. If there's an occurrence of bacteria caused by consumption of raw and
insufficiently processed fish.
Microbiologically Contaminated. It refers to the fish that are contaminated with
infectious material like virus or bacteria.
Nutritionally Degraded. Refers to the decreasing or reducing of nutrition.
Nutritive Value. As used in this study, it refers to the nutritional value of dried
tilapia when it comes to calories, total fat, cholesterol, proteins and the likes.
Physical Properties. This term used in the study refers to the physical
characteristics of the dried tilapia product when it comes to the texture and colour.
Quality Evaluation. It is the process of objectively and systematically determining
the quality of dried tilapia.
Sanitary Practices. It refers to the Standard Sanitation Operation Procedures in
processing dried tilapia such as wearing proper attire, using gloves and observing personal
hygiene.
Sensory Characteristics. Refers to the sensory attributes that are selected to
describe the aroma of dried tilapia product, if it's fatty, fishy, meaty or metalic. In other
words, it refers to the color, size, taste, smell and texture of the dried tilapia product.

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End Notes
Gabriel, A. A., & Alano-Budiao, A. S. (2015). Microbial, Physicochemical, and Sensory
Quality Evaluations of Salted Herring (<i>Sardinella fimbriata</i>) Subjected to Different
Drying Processes. Food Science and Technology Research, 21(2), 213–221.
https://doi.org/10.3136/fstr.21.213
Amascual, R. H., Panganoron, H. O., Irene, E. A., & Pajarillo, N. D. (2020). Histamine
profile of dried-salted fish sold in local supermarkets of Samar, Philippines. Italian Journal
of Food Safety, 9(1). https://doi.org/10.4081/ijfs.2020.8322
Tahsin, K. N. (2017). A review on the techniques for quality assurance of fish and fish
products. ResearchGate.
https://www.researchgate.net/publication/318788922_A_Review_on_the_Techniques_for
_Quality_Assurance_of_Fish_and_Fish_Products
Fitri, N., Chan, S. X. Y., Lah, N. H. C., Jam, F. A., Misnan, N. M., Kamal, N., Sarian, M.
N., Lazaldin, M. a. M., Low, C. F., Hamezah, H. S., Rohani, E. R., Mediani, A., & Abas, F.
(2022). A comprehensive review on the processing of dried fish and the associated
chemical and nutritional changes. Foods, 11(19), 2938.
https://doi.org/10.3390/foods11192938

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Banna, M. H. A., Hoque, M. S., Tamanna, F., Hasan, M. M., Mondal, P., Hossain, M. B.,
Chakma, S., Jaman, M. N., Tareq, M. A., & Khan, M. M. A. (2022). Nutritional, microbial
and various quality aspects of common dried fish from commercial fish drying centers in
Bangladesh. Heliyon, 8(10), e10830. https://doi.org/10.1016/j.heliyon.2022.e10830
Paul, P. C., Reza, M. S., Islam, N., & Kamal, K. (2018). A review on dried fish processing
and marketing in the coastal region of Bangladesh. Research in Agriculture, Livestock and
Fisheries, 5(3), 381–390. https://doi.org/10.3329/ralf.v5i3.39587
Karim, R. (2023). Assessment of Quality and Economic Viability of Small Dried Fish
Produced under Sun and Heat Pump Drying Technologies. www.walshmedicalmedia.com.
https://doi.org/10.35248/2157-7110.23.14.1034
Eltholth, M., Fornace, K., Grace, D., Rushton, J., & Häsler, B. (2018). Assessing the
chemical and microbiological quality of farmed tilapia in Egyptian fresh fish markets.
Global Food Security, 17, 14–20. https://doi.org/10.1016/j.gfs.2018.03.003
Kabir, M. I., Ove, T. A., Kamal, M. M., Karim, S., Hasan, S. M. K., Haque, M. R., &
Akhter, M. J. (2022). Production and Evaluation of Quality Characteristics of Edible Fish
Powder from Tilapia (Oreochromis mossambicus) and Silver Carp (Hypophthalmichthys
molitrix). Journal of Food Quality, 2022, 1–11. https://doi.org/10.1155/2022/2530533


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CHAPTER 2
THEORETICAL AND CONCEPTUAL FRAMEWORKS
Review of Related Literature
In fao.org (2014, July 9). Along the shores of Lake Tanganyika in Burundi, lives
have been transformed by an FAO project that provided small fishing communities with
the equipment and know-how to dry fish on easily raised racks rather than on the sand. The
benefits were quickly realized by dryers, who found that racks could cut the drying time
from three days to just eight hours, allowing producers to dry multiple batches of fish in a
single day, keeping the fish out of the reach of animals and preventing spoiling when it
rained. Domitien Ndabaneze, the owner of the rack, stated, "With our products, customers
are no longer concerned with eating sandy fish." "Our fishes are of a good quality without
small gravel or stones and they are dried in hygienic conditions." Rack-dried fish has a
longer shelf life than fresh fish, so high-protein ndagala can be transported to transborder
and regional markets in addition to inland ones, improving the nutrition of communities
living far from fresh fish sources.
Hernandez, J.M. (2022, May 10). Based in Brgy. Poblacion 2, Laurel, Batangas,
Marvon Drying Services is a company that specializes in drying herbal plants. On April 28
and 29, the Department of Science and Technology (DOST)-Batangas organized a food

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safety training session that strengthened the company's food safety system implementation.
From the time raw materials are received until the finished products are delivered, they
adhere to a set of standards and procedures in the facility. They have also consistently
ensured their compliance with food safety standards by obtaining multiple accreditations.
Since their first priority is always the safety of their customers, they used the food safety
training as a forum to review and update their employees' knowledge of the requirements
of current Good Manufacturing Practices (cGMP), the significance and advantages of
implementing GMP in their food business, and compliance with the requirements of the
Food Safety Act of 2013 RA 10611.
Nutrition, C. F. F. S. a. A. (2022, June 21). This guidance represents the agency's
current thinking on the hazards associated with fish and fishery products and appropriate
controls for those hazards. In order to conduct thorough investigations, remove dangerous
seafood products from the market, and create new preventative measures, the FDA depends
on public health officials and healthcare professionals to report illnesses. The purpose of
this guidance is to support fish and fishery product processors in creating their Hazard
Analysis Critical Control Point (HACCP) plans. The information provided in this guidance
will assist processors in identifying potential hazards and developing ways to mitigate
those risks. The guidelines will make commercial seafood safety in terms of hazards and
controls more understandable to consumers and the general public. While many of the

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concepts in this guidance are applicable to both retail establishments and consumers, it
does not specifically address safe handling practices for either. Additionally, federal and
state regulatory authorities are to use this guidance as a tool when assessing HACCP plans
for fish and fishery products.
Esperanza, K.M. C. (2021, June 18). In Guinaygayan, in the island municipality of
Patnanungan, Quezon, on May 20, 2021, the Department of Science and Technology –
CALABARZON (DOST-CALABARZON) paid a formal handover of a solar power
system and a two-door dryer to the Guinaygayan Association of Dried Fish Processors
(GADFP). The DOST's Enhanced Community Empowerment thru Science and
Technology (E-CEST) Program, which identified Patnanungan and the GADFP as primary
beneficiaries, includes the provision of these pieces of equipment under the
Livelihood/Economic Enterprise Development component. Under the E-CEST Program,
the DOST-CALABARZON reached out to the OMA and the GADFP through its Provincial
Science and Technology Center in Quezon (DOST PSTC-Quezon) as early as its founding
year in 2018 in an effort to improve and enhance the association's production and generate
more revenue for its members. The E-CEST program's beneficiaries are geographically
isolated and disadvantaged areas (GIDA), like Patnanungan, with the aim of assisting small
communities in becoming impoverished.


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Hernandez, J.M. (2019, April 4). BILIBINWANG, AGONCILLO, BATANGAS—
From February 20–22, Agoncillo's tilapia underwent a value-addition process that
produced dried and marinated tilapia products using fish processing technology from the
Industrial Technology Development Institute (ITDI-DOST). In order to better serve the
members of the Bilibinwang Multipurpose Cooperative, which has been involved in
lending, microgrocery, and agricultural services since its founding, the technology aimed
to improve the current fish processing technology that was transferred through a conduct
of training integrated with current Good Manufacturing Practices. Ms. Charito Villaluz,
Senior Science Research Specialist, and Ms. Joan Marie Ramos, Science Research
Assistant, both of ITDI-DOST, taught the technology on processing dried and marinated
tilapia through the use of the mechanical dryer provided by DOST CALABARZON under
the Grants-in-Aid program. Prior to the actual training, Ms. Villaluz conducted a
preliminary assessment to ascertain the participants' level of knowledge on tilapia fish
processing. In the meantime, Mr. John Michael Florendo, Science Research Specialist I of
DOST Batangas, led a training on current Good Manufacturing Practices that addressed
basic food hygiene, hand washing technique, proper food handling, and hazards in order to
ensure food safety among the produce.
Gutierrez, M.C. L. (2019, September 5). Fishing has become one of the main
sources of income for the people of Panukulan, a municipality in the Polillo Group of

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Islands, Quezon, because of the abundance of fish in the area around its coastal areas. It
was discovered through a community needs assessment that fishermen require a creative
method of producing dried fish because their conventional method of sun-drying is labor-
intensive and fraught with food safety issues. The project intends to produce high-quality,
high-value dried marine products that will distinguish the municipality of Panukulan as a
leading producer in POGI. It also intends to establish a drying facility for all fishermen and
market traders to strengthen their livelihood and income opportunities. The beneficiaries
will also receive training on fish drying from June 17–19 in Basic Food Hygiene and Good
Manufacturing Practices (GMP) to guarantee that the products are safe to eat and of high
quality.
Ludia, D.A. S. (2019, September 5). Some areas sell the fish straight away, while
others process them further. Focusing on Sittio Guinaygayan, pagtutuyo, or the drying of
fish, has been one of their lucrative side ventures. By utilizing their customary knowledge
of pagtutuyo and organizing themselves into the Guinaygayan Association of Dried Fish
Processors (GADFP), they were able to launch an industry with a lot of potential. The most
important of these is developing their hobby into a long-term business. The DOST-Quezon
Food Safety Team recently conducted a seminar training on fundamental food hygiene and
good manufacturing practices, which was how the intervention was granted. The goal of
the trainings and seminars was to help GADFP members become more knowledgeable

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about fish drying, but also to assist them in gathering and recording their unique fish drying
techniques in order to standardize GADFP's Baliwis fish drying procedure.
La Union Tayo! (2018, November 5). One Town One Product (OTOP) in La Union
is arguably one of the most successful product innovations in the nation; each town has a
unique product that the people enjoy using and support. One of the province's most well-
received launches is the Dried Fish Production in the municipality of Sto. Tomas. Since the
municipality is the only one in the province producing high-quality dried fish, it is known
for its dried fish production, or "daing." Visitors are particularly likely to notice how busy
the residents are running their business in Barangay Damortis, which is evidence of their
commitment and dedication to preserving their primary source of income. Given that the
majority of the population is involved in fishing and that the area is close to the sea, the
production of dried fish is likely the only viable industry in the area. As a result of growing
consumer demand, fishermen frequently travel to adjacent sea territories to capture fish
like sapsap, milkfish, dalag, danggit, espada, pusit, and other species. Cleanliness was
ingrained in the producers to ensure the welfare and safety of all buyers and consumers, as
it is strongly supported by the LGU; it is likely not their habit to add excessive preservatives
to their products in order to make them tasty and delicious, as they enjoy what they do too
much.

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Karim, R. (2023). The effect of drying on the quality of dried mola
(Amblypharyngodon mola), kachki (Corica soborna), and chapila (Gudusia chapra) was
investigated using two different methods: traditional sun drying and heat pump drying. The
results showed that the sensory characteristics of the dried fish produced under both sun
and mechanical drying process found to be excellent in quality and overall acceptability
scores. The findings showed that there were no discernible changes in the final products'
proximate composition as a result of the mechanical drying process, and that the sensory
qualities of the dry fish products produced by sun drying and mechanical drying methods
are essentially the same. Since no insects infested the dried fish products during the drying
process, the products' shelf life may have increased. We can conclude that the mechanical
drying method can take the place of the conventional sun drying method because the
physical and chemical properties of the final products of the mechanical dryer remained
the same as those of the sun drying products. Products that were mechanically dried were
found to be more profitable than those that were sun dried. In conclusion, heat pump drying
can be applied as a human-use, environmentally friendly technique that improves food
security.
(GarridoGamarro et al., 2023). With an emphasis on sanitation, infrastructure,
technical capacities, and limited management of food safety risks, this paper analyzes
factors impeding the implementation of safety and quality assurance systems in small-scale

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fisheries (SSFs). Improving implementation can result in safer food, longer shelf-life, and
reduced post-harvest loss, all of which can promote good health. Lack of infrastructure
(especially refrigeration facilities), lack of technical capacities, and inadequate
management of food safety risks along the value chains were the main obstacles impeding
the implementation of the Code's provisions for food safety and quality. Domestic markets,
where a high level of informality was reported, received less attention as a result of safety
and quality assurance efforts being concentrated on foreign markets. A number of UN
Sustainable Development Goals cannot be achieved without improved safety and quality
assurance system implementation, which will result in safer food with improved nutritional
quality, longer shelf life, and decreased post-harvest loss.
(Fitri et al., 2022). A common source of nutrients, dried fish is preserved in a variety
of ways, such as salt and spices. The process of drying fish impacts its pH, water activity,
lipid oxidation, and color. This review examines the literature from 1990 to 2022 in an
effort to increase the safety and efficiency of dried fish production while reducing food
waste and preserving quality. Dried fish has higher lipid and protein contents than fresh
fish, which is helpful in meeting daily nutritional needs. These benefits emphasize the value
of fish drying in an effort to minimize fish waste and maximize its nutritional value through
preservation. Moreover, different fish products require different methods of butchering
prior to drying; generally speaking, this involves deboning, eviscerating the gut, and

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beheading the fish before filleting or butterfly-slicing it. Butchering is essential,
particularly for fish that are medium to large, in order to prevent strong fish smells. It is
undeniable that the physicochemical and biochemical properties of the dried fish are altered
by the drying and salting process, and that these changes are contingent upon the pre-
treatment and drying conditions. In addition to physicochemical and biochemical changes,
the sensory qualities of dried fish are also crucial because they impact the products'
marketability. More often than not, the sensory score of different dried fish is determined
by its color, appearance, odour, palatability, flavor, texture, and overall acceptability.
Microbial characteristics of the dried fish are another important factor, particularly when
determining the product's safety for consumption; over the years, many studies have been
conducted on the efficacy of different drying techniques to reduce the microbial load to a
safe level.
(Banna et al., 2022). The study assessed consumers' perceptions of quality and
perceived health issues in relation to five different dried fish species from five different
fish drying centers in Bangladesh. Its findings revealed that Cox's Bazar had a higher
acceptability, with high protein, lipid, and ash content, and that most consumers reported
no complications. In summary, our research indicates that dried fish has a higher nutritional
quality or nutritive value. However, the unsanitary and hygienic handling by laborers or
producers, conventional processing methods, improper storage, and packaging of the


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products may be the cause of the poor microbiological condition (higher TPC and presence
of Vibrio sp.) in the dried Bombay duck. Therefore, in order to meet increasing consumer
demands and maintain goodwill in the highly competitive market, we must concentrate on
maintaining the qualitative and quantitative aspects of the microbial quality and safety of
the dried fish for the benefit of public health. In particular, special attention must now be
paid to maintaining improved processing, handling, and storage, as well as proper personal
hygiene and sanitation conditions. In order to ensure that dried fish is produced in a safe
and nutrient-dense manner across the nation, the authorities should therefore put effective
preventive and control measures into place by educating and training producers and
processors, making sure that modern fish drying technologies, high-quality raw materials,
pure water, packaging, and storage conditions, and increasing consumer awareness of food
safety.
(Rasul et al., 2022). In order to enhance quality and safety, support processors and
direct future research and development, this review article examines the quality and safety
of dried fishery products, with particular attention to variables such as raw material quality,
drying techniques, additives, and storage conditions. The quality, safety, and shelf life of
dried fishery products are greatly influenced by the following factors: the pre-treatment of
raw materials, drying methods, use of additives, extrinsic factors, indication of cold oxygen

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plasma, coroas discharge plasma, high bydrostatic pressure treatment, packaging methods
and materials, storage conditions, and temperare of dried produce. Excellent quality raw
materials with vacuum drying, over-drying, and solar tunnel drying with various pre-
treatments of chlormated wash are used to reduce quality loss of dried fishery products.
Furthermore, despite their potential carcinogenicity and toxic effects on human health, a
variety of chemical preservatives have also been found to be effective in improving the
ceganoleptic scores of the products Adeyemi, K.D., Ahmed. To prevent loss of nutritional
quality and consumer acceptability, the drying temperature and relative humidity should be
below 6C and up to 40%, respectively.
(Belton et al., 2022). Dried fish are preserved using simple techniques like sun-
drying, salting, fermentation, and smoking, but they have received little attention in
fisheries research. As befitting its focus on fish as a processed food product, the orientation
of the dried fish literature is markedly different from that of the general fisheries literature
in its emphasis on processing, nutrition, health, and the inclusion of a greater diversity of
value chain actors. We find that the dried fish literature is primarily focused on food value,
followed by economic value. Therefore, there should be far more focus on the social,
relational, and aesthetic values of dried fish for populations that consume it. All the values
of dried fish are compromised without the sustainability of fisheries as a natural resource,
and further major gaps include the ecological relations on which dried fish economies

25
depend and the attention to political economy and governance issues that are necessary to
ensure the sector continues to supply adequate, nutritious, and safe foods, in ways that are
just and sustainable. Thorough transdisciplinary endeavors aimed at filling these voids hold
significant potential for yielding significant benefits concerning the nutritional, economic,
social, cultural, and ecological aspects that are intrinsic to and arise from the dried fish
industry.
(Kabir et al., 2022). Fish powder from tilapia and silver carp has a high protein
content, good flow properties, and a neutral pH value; the cake fortified with silver carp
outperforms the control. This research aims to reduce fish waste and nutritional losses by
using fish powder as a food fortifier. This study's findings indicate that Tilapia and Silver
Carp, which are high in protein, potassium, calcium, and other important micronutrients,
can yield an effective amount of dry powder; the powders' general acceptability was
verified by a sensory evaluation of fish powder-fortified cake. Thus, it can be concluded
that silver carp and tilapia can be processed to produce a stable, dry, and nutritious fish
powder. This powder may then be developed further to serve as a food additive, raising the
nutritional content of the finished product.
(Berenji et al., 2021). The study reveals that historical factors and current drivers
create inconsistent values and beliefs, influenced by social-ecological realities, which can
reflect current and future realities and provide directions for sustainability and viability.

26
The Indian Sundarbans' small-scale fishery and dried fish production are resilient among
threats from climate, environmental, economic, and policy drivers. We documented
contributions of values and beliefs to the social and ecological aspects of small-scale
fishery and dried fish production systems, and we explored the nature of values and beliefs
associated with the Sagar Island fisher communities in the Sundarbans, based on qualitative
data. Our research demonstrated that, despite occasional variations in how they are viewed
and applied amongst social, economic, and gender groups, the fishery system of the
Sundarbans is firmly rooted in the values and beliefs of the local fishing communities. We
used Song et al. (2013) framework on twenty thematic value types in fisheries and four
broader categories according to desired virtues of the society and inner self. This finding
significantly adds to the limited empirical information available on how values and beliefs
strongly influence local fisher communities and their fishing practices in the India
Sundarbans.
(Rasul et al., 2020). Consumers place a high value on food safety and nutrition.
Dried fish, a common processed fishery product, is contaminated with heavy metals,
pesticide residues, lipid oxidation, and pathogenic E. coli. These hazards are caused by a
number of factors, including traditional drying, illegal pesticide use, poor hygiene, and
water pollution. Important details about heavy metals, pesticides and organochlorine
chemicals, the rate of lipid oxidation, and microbiological contamination of some dried

27
fish samples obtained from local markets, retail stores, and producers in the districts of
Coxs Bazar, Chattogram, Dhaka, Gazipur, Sylhet, Khulna, Mymensingh, Bogura, Natore,
Rajshahi, Dinajpur, and Nilphamari are provided by this review. The quantity of pollutants
and risks that various researchers have found is concerning for Bangladesh; this
information can be used as a starting point for evaluating the consumer risk associated with
these dried fish and will aid in the creation of effective policy.
(Tenyang et al., 2020). This study compares two traditional drying techniques for
freshwater fish species from Maga Lake, Cameroon. The findings indicate that sun-drying
is the preferred method because it increases lipid oxidation, increases ash and lipid content,
and decreases moisture content. The current study's findings demonstrated that raw mullet
and carp are good sources of high-quality proteins and fats; these fish are primarily high in
fatty acids like linoleic acid, oleic acid, and palmitic acid, as well as important fatty acids
like EPA and DHA. The effects of smoking and sun-drying on the fatty acid composition,
oxidation parameters, and proximate composition of mullet and carp fish were assessed.
The smoked samples showed more pronounced proximate composition changes. All sun-
and smoke-smoked fish samples showed a significant increase in lipid and protein content,
but a decrease in moisture content. The two techniques appear to raise the percentage of
MUFAs (primarily C18:1n-9) and lower the relative amount of PUFAs in fish oil. In terms
of the nutritive fatty acid ratios, the data indicate that drying techniques lower the n-3/n-6

28
and fish PUFA/SFA ratios. However, when compared to smoke-drying, sun-drying may
enhance the fresh lipid quality in all samples.
(Paul et al., 2018). Fish dried in the sun is an essential fish preservation technique,
especially in Bangladesh and other coastal Asian countries where fish is not readily
available. The product's flavor, texture, and availability can vary, and government oversight
and proper processing training are necessary to guarantee quality and safety. Millions of
fishers, processors, and traders make their living from the processing of sun-dried fish in
Bangladesh's coastal regions. Although the final product's quality ranges from poor to
moderately acceptable, the presence of multiple middlemen in the marketing chain has led
to a relatively higher price for the finished good. The marketing and distribution system
for sun-dried products has seen some improvement recently thanks to the efforts of non-
governmental and government organizations; however, the lack of oversight by the proper
authorities has made the improvements unsustainable. Therefore, it is recommended that
the Bangladesh Food Safety Authority collaborate with regional traders and processors to
guarantee the quality and safety of these crucial food items.
(Eltholth et al., 2018). This study evaluated the chemical and microbiological
quality of farmed tilapia in Egypt and discovered that microbial pollutants are more
prevalent than permissible limits in heavy metal and pesticide contamination, with little
chance of human exposure to microbial hazards. In farmed tilapia in the Nile Delta, the

29
study's results indicate a relatively low level of chemical contaminants but a higher level
of biological contaminants, suggesting that reducing microbial hazards should be the top
priority. This could be supported by promoting best management practices and using
hazard analysis critical control points (HACCP). Along the farmed tilapia production
chain, the HACCP and other hygienic measures can be evaluated using microbiological
criteria. To estimate the risk to human health, more data on consumption levels and the
effects of processing and cooking are required. However, the results of this preliminary
study suggest that farmed tilapia does not pose a significant or exceptional risk to human
health. They also showed that consumer perceptions in the study area are not well matched
with actual food safety risks.
(Abraha et al., 2018). Fish is a great source of animal protein and other nutrients,
and it is used extensively worldwide to protect people from a wide range of diseases. By
using various processing techniques, fish quality can be maintained and fish availability
can be guaranteed all year round. The effects of various fish processing techniques (such
as drying, smoking, freezing, cooking, and canning) on chemical, physical, and nutritional
composition are also presented. This paper reviews recent research on the impact of
processing methods on the nutritional and physico-chemical composition of fish. The
constituents of fish that are most susceptible to alteration through processing techniques
include proteins, fats, vitamins, and minerals, as well as sensory aspects like color, flavor,

30
texture, and overall appearance. Heating protein fish can cause nutritional value loss
through amino acid destruction, protein denaturation, and the maillard reaction. Changes
in chemical composition resulting from processing methods can be mainly expressed as
denaturation, coagulation, reduction of protein digestibility, oxidation, and loss of vitamins.
One of the processing techniques that affects fish protein denaturation—a process that
modifies the molecular and structural makeup of proteins and lowers their biological
availability—is smoking. Fish that have been processed undergo three main physical
changes: a change in texture (becoming firm and hard), a change in color (which is the
primary factor that causes first impressions to be negatively impacted), and yields. All of
these changes (chemical, physical, and nutritional) have an impact on the final quality of
fish and fishery products; the degree of these changes depends on the temperature and time
of treatment. Fish and fish products must be processed using appropriate and reasonably
priced processing techniques to avoid processing effects on fish's nutritional and physico-
chemical composition.
(Tahsin, 2017). Fish industries have been working more intensively on developing
methods to evaluate the quality of fish because of the high demand for fresh fish and fishery
products. It is also critical to understand the changes that occur in fish that cause them to
lose their quality. Methods to evaluate freshness and microbial quality of fish have been
carried out since ancient times. The safety of fish and fishery products has been looked at

31
great importance because it can affect the consumer's wellbeing and FAO standards. Many
techniques and methods are used worldwide to assess the freshness of fish and to predict
the remaining time span of its usability. Here, we have reviewed specific techniques and
methods for quality evaluation of fish and fish products. The nature of fish and fishery
items is a noteworthy concern in the fish industry worldwide. As fish is an extremely
perishable thing, without proper quality and freshness it will lose its affirmation to the
purchaser. By substituting automated machinery with skilled labor, developing countries
like Bangladesh can consider their limitations, make investments in innovative methods,
and overcome slower strategies by employing the most advanced and potent ones in the
future.
(Amit et al., 2017). Learning how to preserve food was one of the most important
and revolutionary discoveries of human civilization, since it allowed man to establish
permanent settlements and societies. That being said, extending food shelf lives without
sacrificing the nutritional value of the food itself remains a crucial and difficult task. Food
is an organic, perishable material that can deteriorate due to microbial, chemical, or
physical processes. Various conventional methods, including freezing, chilling, drying, and
fermenting, have been developed over time to preserve food while retaining its nutritional
value and texture. As consumer demands have grown, these methods have also been refined
and updated. The newest methods for extending the shelf life of food items include

32
radiation, high-pressure food preservation, and pulsed electric field effect. A variety of
chemical reagents have also been introduced as food additives and preservatives, although
the use of these chemicals in food items is becoming more and more controversial due to
potential health risks. It is critical to comprehend food spoilage mechanisms and food
preservation techniques in order to ensure food safety and a long shelf life. In order to help
professionals and researchers working on food processing and food safety develop efficient
and integrated methods to preserve foods, this review has compiled and discussed various
food categories, various food spoilage mechanisms, and mechanisms and applications of
traditional and advanced food preservation techniques.
(Islam et al., 2013). In order to determine the proximate composition and microbial
load, the current study was carried out on dry fish. The majority of fish drying locations
that have been observed use unsanitary sun drying methods. Improved and scientific drying
methods should be used nationwide to achieve the desired quality and safety of dried fish
products for the nation's health-conscious population. Enhanced and modified drying
processes, when combined with appropriate hygiene and sanitation, will result in a higher
price for the produced dry fish.
(Duan et al., 2011). The results of this study, which looks at how hot air-microwave
heating affects fresh tilapia fish fillet drying and quality, show that higher microwave
power reduces moisture content, shrinkage, rehydration, and recovery. When drying fresh

33
tilapia fillets, hot air drying followed by microwave drying can significantly reduce drying
time. When switching from air drying to microwave drying, the moisture content should
be approximately 0.5 g H2O/g. Effects of microwave power and hot air temperature on fish
drying characteristics; fresh tilapia fillets can be dehydrated using hot air-microwave
drying technology, which reduces drying time and improves quality (rehydration ratio).
(Amascual et al., 2020). According to the study, species like Bolinao, Hasa-hasa,
Lambiao, and Tamban have the highest concentrations of histamine, which is present in
81.3% of dried-salted fish products found in Samar supermarkets. A thorough
understanding of the factors affecting histamine concentration within the market chain and
for each species of fish is necessary as this will provide a foundation and mitigation to
prevent the formation of histamine substance in dried-salted fish products in supermarkets.
Differences in processing methods and initial histidine content in the different fish types
are seen to be contributory to the low correlation coefficient. Measurements of processing
parameters like pH, salt content, and bacterial presence are also included in this.
(Simora, 2018). Tests were conducted on dried-salted fish products available at
major retail markets in the Philippines' province of Iloilo to ascertain the presence of
histamine and bacteria that form histamine. The presence of seven histamine-forming
bacterial strains in dried fish is indicative of inadequate process hygiene and sanitation
standards, as well as mishandling during storage. These strains were isolated and

34
biochemically and morphologically identified as belonging to the genus Vibrio,
Salmonella, Staphylococcus, Bacillus, and Pseudomonas.
(Gabriel & Alano-Budiao, 2015). Results can serve as baseline information for
improving product safety and quality. This study examined the quality of sun- and
mechanically dried salted herrings in the Philippines, identifying key attributes for
improvement and assessing if they meet national standards. In conclusion, this work was
able to show that salted herring dried by sun or mechanically can produce products with
nearly identical microbiological, physicochemical, and sensory quality attributes. It also
proved that cabinet- and high performance mechanical dryers are effective in producing
dry salted herrings with specifications and quality attributes that meet Philippine National
Standards. Products with quality attributes similar to those of mechanically dried ones can
be produced with minor adjustments to the sun-dried salted herring manufacturers' process
flow (e.g., adding a washing step before salting) and minor improvements to the hygienic
and food safety practices. The findings of this study can be used as baseline data for
ongoing efforts to maintain and enhance the quality and safety of these products,
particularly in light of the recent ratification of the Philippine Food Safety Act of 2013 and
the nation's preparations for the 2015 ASEAN integration.


35
Synthesis of the State-of-the-Art
The above-mentioned literature and studies collected and analyzed by the
researchers gave them basic information and useful insights and contributed to the design
of this study. The literature presented gives the readers an idea on how to achieve a good
quality of dried fish. In the related literature, the benefits of drying fish in hygienic
conditions have been discussed (FAO, 2014); the significance of food safety training
(Hernandez, J.M., 2022); the need of new and proper equipment for enhancing the
association's production (Esperanza, K.M. C., 2021); good manufacturing practices
(Hernandez, J.M., 2019) to ensure product safety (Gutierrez, M.C. L., 2019); guidelines
and safe handling practices (Nutrition, 2022) enhancing the products' flavor and appeal
without using too many preservatives (Dried Fish - La Union Tayo!, 2018) have also been
emphasized.
Majority of the related studies has been conducted to assess the nutritional value
and composition of dried fish, as well as the microbial, physicochemical, and sensory
qualities of the fish and the different methods used to dry and preserve it. Since fish and
fisheries products can harbor bacteria when not prepared properly, it is important to assess
the quality and safety of dried fish. To that end, we must test the dried tilapia product,
gather information from processors, and oversee their sanitation and procedures under the
auspices of the Food Safety Act of 2021, also known as Republic Act (RA) No. 10611. To

36
keep track of the actions taken by Local Government Units (LGU) and Food Safety
Regulatory Agencies (FSRAs). As stated in the 17 Sustainable Development Goals
(SDGs), achieving food security and enhancing nutrition is essential for advancing
sustainable agriculture. Ensuring the efficacy, safety, and quality of food is also a priority,
as required by the Center for Food Regulations and Research (CFRR), and is the main
objective of this study.
Conceptual Framework
This study will make use of the input-process-output (IPO) framework, which is
depicted in figure 2. The IPO framework includes the input, which is defined by the study's
variables, which are the dried tilapia's quality and the tools/equipment used to process it.
The process outlines how the variables are gathered and handled. The researchers will
employ observation (documentation), questionnaires for surveys, organoleptic testing, and
sensory testing to gather data. Four types of analysis will be used to process the collected
data: microbial, descriptive, nutrition, and sensory. The data collected will be used for the
cultivation of awareness and knowledge for dried fish processors, vendors, and consumers.
Lastly, the output is the result of the variables, which will be the proposed mitigation to
ensure the safety and quality of the processed dried tilapia product. All things considered,
the conceptual model directs the course of the research activities.


37
Input. Determine the study's input variables, which are as follows: (1) the tools and
equipment used to process the dried tilapia, including marinating, drying, and cuttining;
and (2) the dried tilapia's quality, including its physical properties, nutritive value,
microbiological characteristics, and sensory characteristics.
Process. Identify the instrument used for the study, taking into account the use of
survey questions, observation (documentation), organoleptic testing and sensory testing.
Consequently, descriptive, nutrition, sensory, and microbiological analyses will be
performed on the collected data.
Output. Using the data from this study, the researchers will analyze the quality of
the dried tilapia and develop mitigation strategies to guarantee the safety and quality of
the processed dried tilapia product. Moreover, the research will raise consumer awareness
and provide vendors and dried fish processors with new information.

38
INPUT PROCESS OUTPUT

Tools/Equipment used for Data gathering using: Proposed mitigation to
processing dried tilapia: ensure the safety and quality
a). Interview
a). Cutting of the processed dried
b). Observation tilapia product
b). Marinating (documentation) and
c). Drying survey questioner
Raise consumer awareness
c). Organoleptic testing
and new information to
and sensory
The quality of dried processors of dried fish.
tilapia:
a). Physical properties Analyzing data using:
b). Nutritive value a). Descriptive
c). Microbial b). Nutrition analysis

characteristics c). Microbiological
d). Sensory characteristics analysis
d). Sensory analysis
FEEDBACK
Figure 2. Conceptual Paradigm


39
NOTES
Fish drying method changes lives in Burundi. (2014, July 9). In fao.org
https://www.fao.org/news/story/en/item/238308/icode/
Hernandez, J.M. (2022, May 10). Marvon Drying Services in Laurel, Batangas Undergoes
Training on Food Safety. In Gov.ph. https://region4a.dost.gov.ph/news/2022/1455-
marvon-drying-services-in-laurel-batangas-undergoes-training-on-food-safety
Nutrition, C. F. F. S. a. A. (2022, June 21). Fish and Fishery Products Hazards and Controls.
U.S. Food and Drug Administration. https://www.fda.gov/food/seafood-guidance-
documents-regulatory-information/fish-and-fishery-products-hazards-and-controls
Esperanza, K.M. C. (2021, June 18). Levelled Up Daing: DOST-Calabarzon Turns Over
Solar Power System and Dryer to Fish Processors in Patnanungan, Quezon. In Gov.ph.
https://region4a.dost.gov.ph/news/2021/1377-levelled-up-daing-dost-calabarzon-turns-
over-solar-power-system-and-dryer-to-fish-processors-in-patnanungan-quezon
Hernandez, J.M. (2019, April 4). Agoncillo’s Tilapia Born Anew as an Upgraded Dried
Tilapia. In Gov.ph. https://region4a.dost.gov.ph/news/2019/1166-agoncillo-s-tilapia-born-
anew-as-an-upgraded-dried-tilapia

40
Gutierrez, M.C. L. (2019, September 5). DOST-Calabarzon Provides Solar-Powered Fish
Dryer to Panukulan Fisher Folks. In Gov.ph https://region4a.dost.gov.ph/news/2019/1238-
dost-calabarzon-provides-solar-powered-fish-dryer-to-panukulan-fisher-folks
Ludia, D.A. S. (2019, September 5). Sideline to Frontline: DOST Works Together with
Dried Fish Processors in Island Municipality. In Gov.ph.
https://region4a.dost.gov.ph/news/2019/1247-sideline-to-frontline-dost-works-together-
with-dried-fish-processors-in-island-municipality
Dried fish - La Union Tayo! (2018, November 5). La Union Tayo!
https://www.launiontayo.com.ph/mall/dried-fish/
Karim, R. (2023). Assessment of Quality and Economic Viability of Small Dried Fish
Produced Under Sun and Heat Pump Drying Technologies. www.walshmedicalmedia.com.
https://doi.org/10.35248/2157-7110.23.14.1034
GarridoGamarro, E., Svanevik, C. S., Lundebye, A., Sanden, M., D’Agostino, E.,
Kjellevold, M., Pincus, L., & Pucher, J. (2023). Challenges in the Implementation of Food
Safety and Quality Assurance Systems in Small-Scale Fisheries. Food Quality and Safety,
7. https://doi.org/10.1093/fqsafe/fyad007
Fitri, N., Chan, S. X. Y., Lah, N. H. C., Jam, F. A., Misnan, N. M., Kamal, N., Sarian, M.
N., Lazaldin, M. a. M., Low, C. F., Hamezah, H. S., Rohani, E. R., Mediani, A., & Abas, F.

41
(2022) A Comprehensive Review on the Processing of Dried Fish and the Associated
Chemical and Nutritional Changes. Foods, 11(19), 2938.
https://doi.org/10.3390/foods11192938
Banna, M. H. A., Hoque, M. S., Tamanna, F., Hasan, M. M., Mondal, P., Hossain, M. B.,
Chakma, S., Jaman, M. N., Tareq, M. A., & Khan, M. M. A. (2022). Nutritional, Microbial
and Various Quality Aspects of Common Dried Fish from Commercial Fish Drying Centers
in Bangladesh. Heliyon, 8(10), e10830. https://doi.org/10.1016/j.heliyon.2022.e10830
Rasul, M. G., Yuan, C., Yu, K., Takaki, K., & Shah, A. K. M. A. (2022). Factors Influencing
the Nutritional Composition, Quality and Safety of Dried Fishery Products. Food Research,
6(5), 444–466. https://doi.org/10.26656/fr.2017.6(5).730
Belton, B., Johnson, D., Thrift, E., Olsen, J., Hossain, M. a. R., & Thilsted, S. H. (2022).
Dried Fish at the Intersection of Food Science, Economy, and Culture: A Global Survey.
Fish and Fisheries, 23(4), 941–962. https://doi.org/10.1111/faf.12664
Kabir, M. I., Ove, T. A., Kamal, M. M., Karim, S., Hasan, S. M. K., Haque, M. R., &
Akhter, M. J. (2022). Production and Evaluation of Quality Characteristics of Edible Fish
Powder from Tilapia (Oreochromis mossambicus) and Silver Carp (Hypophthalmichthys
molitrix). Journal of Food Quality, 2022, 1–11. https://doi.org/10.1155/2022/2530533


42
Berenji, S., Nayak, P. K., & Shukla, A. (2021). Exploring Values and Beliefs in a Complex
Coastal Social-Ecological System: A Case of Small-Scale Fishery and Dried Fish
Production in Sagar Island, Indian Sundarbans. Frontiers in Marine Science, 8.
https://doi.org/10.3389/fmars.2021.795973
Rasul, M. G., Yuan, C., & Shah, A. K. M. A. (2020). Chemical and Microbiological
Hazards of Dried Fishes in Bangladesh: A Food Safety Concern. Food and Nutrition
Sciences, 11(06), 523–539. https://doi.org/10.4236/fns.2020.116037
Tenyang, N., Ponka, R., Tiencheu, B., Djikeng, F. T., & Womeni, H. M. (2020). Effect of
Traditional Drying Methods on Proximate Composition, Fatty Acid Profile, and Oil
Oxidation of Fish Species Consumed in the Far‐North of Cameroon. Global Challenges,
4(8). https://doi.org/10.1002/gch2.202000007
Paul, P. C., Reza, M. S., Islam, N., & Kamal, K. (2018). A Review on Dried Fish Processing
and Marketing in the Coastal Region of Bangladesh. Research in Agriculture, Livestock
and Fisheries, 5(3), 381–390. https://doi.org/10.3329/ralf.v5i3.39587
Eltholth, M., Fornace, K., Grace, D., Rushton, J., & Häsler, B. (2018). Assessing the
Chemical and Microbiological Quality of Farmed Tilapia in Egyptian Fresh Fish Markets.
Global Food Security, 17, 14–20. https://doi.org/10.1016/j.gfs.2018.03.003


43
Abraha, B., Admassu, H., Mahmud, A., Tsighe, N., Shui, X. W., & Yang, F. (2018). Effect
of Processing Methods on Nutritional and Physico-Chemical Composition of Fish: A
Review. MOJ Food Processing & Technology, 6(4).
https://doi.org/10.15406/mojfpt.2018.06.00191
Tahsin, K. N. (2017). A Review on the Techniques for Quality Assurance of Fish and Fish
Products. ResearchGate.
https://www.researchgate.net/publication/318788922_A_Review_on_the_Techniques_for
_Quality_Assurance_of_Fish_and_Fish_Products
Amit, S. K., Uddin, M. M., Rahman, R., Islam, S., & Khan, M. S. (2017). A Review on
Mechanisms and Commercial Aspects of Food Preservation and Processing. Agriculture &
Food Security, 6(1). https://doi.org/10.1186/s40066-017-0130-8
Islam, M. T., Ahmed, S., Sultana, M. A., & Flowra, F. A. (2013). Nutritional and Food
Quality Assessment of Dried Fishes in Singra Upazila Under Natore District of
Bangladesh. ResearchGate.
https://www.researchgate.net/publication/301601364_Nutritional_and_food_quality_asse
ssment_of_dried_fishes_in_Singra_upazila_under_Natore_district_of_Bangladesh

44
Duan, Z., Jiang, L., Ju-Lan, W., Yu, X., & Wang, T. (2011). Drying and Quality
Characteristics of Tilapia Fish Fillets Dried with Hot Air-Microwave Heating. Food and
Bioproducts Processing, 89(4), 472–476. https://doi.org/10.1016/j.fbp.2010.11.005
Amascual, R. H., Panganoron, H. O., Irene, E. A., & Pajarillo, N. D. (2020). Histamine
profile of dried-salted fish sold in local supermarkets of Samar, Philippines. Italian Journal
of Food Safety, 9(1). https://doi.org/10.4081/ijfs.2020.8322
Simora, R. M. C. (2018, June 30). Occurrence of Histamine and Histamine-Forming
Bacteria in Philippine Traditional Dried-Salted Fish Products. Asian Fisheries Society.
https://www.asianfisheriessociety.org/publication/abstract.php?id=occurrence-of-
histamine-and-histamine-forming-bacteria-in-philippine-traditional-dried-salted-fish-
products
Gabriel, A. A., & Alano-Budiao, A. S. (2015). Microbial, Physicochemical, and Sensory
Quality Evaluations of Salted Herring (Sardinella fimbriata) Subjected to Different Drying
Processes. Food Science and Technology Research, 21(2), 213–221.
https://doi.org/10.3136/fstr.21.213

45
CHAPTER 3
RESEARCH METHODOLOGY
This chapter provides an explanation of the research methodology in general and
covers the following topics: research design, locale of the study, respondents, research
instrument, data gathering procedure, statistical treatment of data and notes.
Research Design
The study employs a descriptive research design with the aim of characterizing the
physical, nutritional, microbiological, and sensory aspects of dried tilapia using mixed
method approach.
Locale of the Study
The researcher will concentrate on two Bato Camarines Sur communities, Brgy.
San Miguel and Brgy. Santa Cruz, which are well-known for their dried tilapia processing
and sales (see Figures 3 and 4 below). The researcher will interview atleast one to five
participants from each barangay to gather information from the fish processors.

46
Figure 3. San Miguel Bato, Camarines Sur
Figure 4. Santa Cruz Bato, Camarines Sur


47
Respondents/Participants
With the help of a variety of qualitative and quantitative data sources, this
descriptive research design collects information necessary to formulate precise problem
predictions.
A. Qualitative (Participants)
The researcher will be using the purposive sampling technique to gather data from
participants which is the processors of dried split tilapia fish as the qualitative data
collection technique of this research. Selection criteria for the purposive sample (Table 1).
Table 1. Inclusion and Exclusion Criteria
Inclusion Criteria Exclusion Criteria
 21 years old and above.  20 years old and below.
 Processors of dried tilapia.  Sellers/Vendors of dried tilapia but
not a processors of dried tilapia.

 Residence of Bato, Camarines Sur.
 Not Residence of Bato, Camarines
Sur.

48
B. Quantitative (Respondents)
The researcher will collect data using simple random sample technique in the two
communities of Bato, Camarines Sur which is the Brgy. San Miguel and Brgy. Santa Cruz
as the quantitative data collection technique of this research. The data gathered from each
respondent of at least 1-5 in each barangay will be differentiate and compared.
Research Instrument
The researchers used interview, observation (consist of documenting and listing the
process involves), survey questionnaire, organoleptic testing and sensory testing to identify
the tools/equipment used in processing dried tilapia and dried tilapia's quality.
Interview as qualitative data collection technique is used to gather information to
identify where to find the processors of dried tilapia.
Observation or qualitative observation is used to gather data regarding the
procedures, ingredients, and tools/equipment used in the process.
Survey questionnaire is used as a quantitative data collection method to collect
data from each respondent for comparison.
Organoleptic testing is used to determine dry tilapia's physical, nutritional, and
microbiological characteristics.

49
Sensory testing used to ascertain the properties of dried fish in terms of texture,
odor, taste, and color.
Gathering Procedure
The researchers will first draft a letter requesting permission to conduct research,
which will be granted by the Mayor's office in Bato Camarines Sur. Following that, the
researcher will collect information from the participants and respondents via survey
questionnaires, interviews, observation (which entails recording and enumerating the steps
involved in the process), organoleptic testing, and sensory testing to determine the
instruments and equipment used in the processing of dried tilapia and the quality of the
product. DOST will take one sample of dried tilapia products made with various ingredients
from various respondents/participants for testing.
Statistical Treatment of Data
The researchers will interpret the Department of Science and Technology (DOST)
results pertaining to the physical attributes, nutritional value, microbiological, and sensory
characteristics of dried tilapia. Following their interpretation and analysis, the researchers
will provide feedback, suggestions, and mitigating actions to guarantee the quality of dried
tilapia.

50
Ethical Considerations
The proceedings of this research adheres to the ethical guidelines of the CSPC
Research Ethics Board and the 2022 National Ethical Guidelines for Research Involving
Human Participants issued by the Philippine Health Research Ethics Board (PHREB). Any
involvement of the respondents and participants in the interview or survey of this research
shall be voluntary and with consent. The identity and the information given by the people
involved in this research will be treated with utmost confidentiality. Potential ethical issues
might arise during the conduct of semi-structured interview, survey and secondary data
collection. Approval and consent will be acquired first before administering any data
collection tools to the participants/respondents. In addition, due to the declaration of the
research site as a protected area, letters of approval to conduct the study will be sent first
to the respected offices (i.e. Municipal Mayor’s office, DENR, DOA) before gathering any
data. Furthermore, this research shall be conducted with careful adherence to policies and
regulations. Minimal risks to the participants will be ensured. The benefits from the
findings of this research shall benefit all the Processor, Seller/Vendors, LGU of Bato, Local
Community of Bato, CSPC, Fish Processing Student and Future Researcher for the
betterment of their community and for a sustainable future.


51
End Notes
Descriptive Research Design: What it is and how to use it. (2023, November 9). Qualtrics.
https://www.qualtrics.com/experience-management/research/descriptive-research-
design/#:~:text=Descriptive%20research%20design%20uses%20a,a%20particular%20pr
oblem%20or%20hypothesis.

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Republic of the Philippines

CAMARINES SUR POLYTECHNIC COLLEGES

COLLEGE OF TECHNOLOGICAL AND DEVELOPMENTAL EDUCATION

Quality Evaluation of Dried Tilapia (Oreochromis niloticus)

COLLEGE OF TECHNOLOGICAL AND DEVELOPMENTAL EDUCATION

Philippines is one of the largest producer of dried-salted fish in Southeast Asia

Alano-Budiao, A. S., 2015).

COLLEGE OF TECHNOLOGICAL AND DEVELOPMENTAL EDUCATION

physical health (MI Kabir, at al., 2022).

COLLEGE OF TECHNOLOGICAL AND DEVELOPMENTAL EDUCATION

al., 2018; Karim R. et al., 2023).

total catch (Patterson et al. 2018).

consumer (Parimal, P. et al., 2018). It is a type of product that is considerably wide

COLLEGE OF TECHNOLOGICAL AND DEVELOPMENTAL EDUCATION

and sold (Parimal, P. et al., 2018).

number, (Tahsin et al., 2017).

endangered by dried fish that are microbiologically contaminated and nutritionally

degraded (Al BM, Hoque MS, Tamanna F, et al., 2022).

COLLEGE OF TECHNOLOGICAL AND DEVELOPMENTAL EDUCATION

to train them on Sanitation Standard Operating Procedures (Parimal, P. et al., 2018).

COLLEGE OF TECHNOLOGICAL AND DEVELOPMENTAL EDUCATION

to ensure the efficacy, safety and quality of it.

Statement of the Problem

Bato, Camarines Sur along:

a). Physical properties

COLLEGE OF TECHNOLOGICAL AND DEVELOPMENTAL EDUCATION

b). Nutritive value

c). Microbial characteristics of dried fish

d). Sensory characteristics of dried fish

tilapia product in Bato, Camarines Sur?

Assumptions of the Study

COLLEGE OF TECHNOLOGICAL AND DEVELOPMENTAL EDUCATION

Significance of the Study

are arranged from bottom to top using an inverted pyramid.

Figure 1. Inverted Pyramid

Local Government Units of Bato

Local Community of Bato

COLLEGE OF TECHNOLOGICAL AND DEVELOPMENTAL EDUCATION

the safeness of it.

if it’s worth selling or not.

CSPC. The study will contribute to the advancement of understanding and

knowledge of a certain topic to Camarines Sur Polytechnic Colleges.

to properly processed fish in order to achieve good quality.

Scope and Delimitation

COLLEGE OF TECHNOLOGICAL AND DEVELOPMENTAL EDUCATION

identify the procedures, ingredients and tools/equipment used by each participant in

each barangay will be taken as sample to be tested by Department of Science and

is cutting the fish into butterfly fillet.

of heat known as sun drying.

COLLEGE OF TECHNOLOGICAL AND DEVELOPMENTAL EDUCATION

Microbial Characteristics. In this study, it refers to the microbiological status of

dried tilapia. If there's an occurrence of bacteria caused by consumption of raw and

insufficiently processed fish.

Microbiologically Contaminated. It refers to the fish that are contaminated with

infectious material like virus or bacteria.

Nutritionally Degraded. Refers to the decreasing or reducing of nutrition.

Quality Evaluation. It is the process of objectively and systematically determining

the quality of dried tilapia.

Sanitary Practices. It refers to the Standard Sanitation Operation Procedures in

Sensory Characteristics. Refers to the sensory attributes that are selected to

COLLEGE OF TECHNOLOGICAL AND DEVELOPMENTAL EDUCATION

Gabriel, A. A., & Alano-Budiao, A. S. (2015). Microbial, Physicochemical, and Sensory

Quality Evaluations of Salted Herring (<i>Sardinella fimbriata</i>) Subjected to Different