MILKFISH (CHANOS CHANOS)

TOCINO: A BASIS FOR PRODUCT

DEVELOPMENT
ERECO JAMON AME
NOLIE JAN GAPULAO DUMALA-UG
JOHN MARK ESPADA MONTEALTO
INTRODUCTION
 The milkfish (Chanos chanos) is an economically significant species that is usually
farmed in Southeast Asia. Being a marine euryhaline teleost living the tropical and
subtropical zone of the Indo-Pacific Ocean (Bagarinao, 1994), milkfish are
intolerant to temperatures lower than 12°C (Kang et al., 2015). Milkfish, a
significant aquaculture species in Asian countries, are traditionally cultured in
outdoor-based systems. There, they experience possibly stressful variations in
environmental situations, such as temperature, eliciting changes in fish physiology.
The list of topmost producers in aquaculture production (in quantity; excluding
aquatic plants) is dominated by Asian countries with China (2017: 46.8 mt) on the
primary position, followed by India (2017: 6.2 mt), Indonesia (2017: 6.2 mt) and
Vietnam (2017: 3.8 mt) (FAO, 2019, 2018, 2017). Milkfish, (Chanos chanos), is the
main fish species in the Philippine aquaculture production, contributing 398,088 mt
to Philippine aquaculture production in the year 2016 (Philippine Statistics
Authority (PSA) 2016). In 2016, milkfish production in the Philippines was the
second highest in the world after Indonesia (FAO 2018). This demonstrates the
national importance of milkfish in the Philippines.
Statement of the Problem
 This study attempts to develop milkfish (Chanos chanos) into a product that can
help produce a livelihood platform for the coastal community and can be
marketable to the target market. Moreover, this study developed a tocino out of
milkfish (Chanos chanos).
This study aims to achieve the specific objectives:
1. To determine the sensory characteristics of milkfish (Chanos chanos) as a tocino
in terms of:
a. Appearance
b. Aroma
c. Taste
d. Texture
2. To determine the level of sensory characteristics of the HM Students
and Coastal Community of Hinigaran to the milkfish (Chanos chanos) as a
tocino in terms of:
a. Appearance
b. Aroma
c. Taste
d. Texture
3. To determine the level of acceptance of the local consumers of milkfish
(Chanos chanos) tocino in the municipality of Hinigaran.
Schematic Diagram
INPUT
The recipe for. milkfish
(chanos chanos ) tocino are 6
tablespoon vinegar, 1 PROCESS
tablespoon soy sauce, sensory evaluation
1tablespoon chili powder, 10 of milkfish (Chanos
chanos) as a tocino in
tablespoon of sugar, 2 table
terms of: PRODUCT DEVELOPMENT
spoon of minced garlic, 2
a. Appearance
tablespoon of minced onion, 3
b. Aroma
tablespoon iodized salt, 15 c. Taste
tablespoon of ketchup, 5 d. Texture
tablespoon of food coloring,  
and 1 tablespoon black  

pepper.
 
Scope of the Study
 The objective of this study aims to determine the benefit of milkfish (Chanos chanos)
tocino as a new product and a new source of income for the residents, and as a new
product that will provide livelihood program for the coastal community in the
municipality of Hinigaran. The respondents will benefit from this study to generate a
new source of livelihood and to provide new perspective for the future researchers.
The researchers will conduct the study at Central Philippines State University-
Hinigaran campus, the researchers will select this institution for knowing the
expertise of the study of milkfish (Chanos chanos) tocino. The HM students will
conduct this study. The researchers will be using survey questionnaires that will
determine the quality of the product and to know the level of satisfaction of the
possible consumers. The study will create a new livelihood for the residents of the
coastal community in the municipality of Hinigaran and will be able to produce new
recipes that will help the residents as well as the future researchers for future
reference.
RESEARCH METHODOLOGY
Research Design
 This study will utilize the use milkfish (Chanos chanos) tocino to become a new
source of income to the coastal community of the municipality of Hinigaran the
research design which the researchers will be used was the Experimental research
design.
Locale of the Study
 The locale of the study will be conducted at Brgy. Tagda in the Municipality of
Hinigaran.
Respondents of the Study
 The respondents of this study will include the coastal community of
Barangay Tagda and BSHM students of Central Philippines State
University that will undergo sensory evaluation of the product. For
this purpose, a clustered sampling method will be utilized.
Table 1. Distribution of Respondents

Respondents N %
HM Students 20 50
   
 

Coastal Community 20 50
 
   
Total 40 100
Data Gathering Instrument
 The researchers will utilize the characterization of the milkfish (Chanos
chanos) tocino and, upon gathering the data, the researchers will use a
standardized questionnaire to gather the socio-demographics of the
respondent. For the evaluation of sensory characterization of the milkfish
(Chanos chanos) tocino, and the researchers will use a modified sensory
evaluation score sheet based on a 5-point hedonic scale.

Table 2. Survey Questionnaire Ratings and Interpretations

Scale Appearance Aroma Taste Texture
Like a lot        
Like a little        
Neither like or        
dislike
Dislike a little        
Dislike a lot        
 Collecting/Harvesting of Primary Ingredient.
 Milkfish swim against the current, and fish farmers take advantage of this habit to harvest
milkfish. Filipinos call this method “pasulang”. However, this cannot be done during low tide;
instead, milkfish is harvested by totally draining ponds. Harvesting methods are very much
dependent on the rearing techniques and the design of the farm. When thinning of stock during
the culture period is involved or when multiple stocking and harvesting is practiced, it is
necessary to use gill or seine nets. Fish caught by gill netting are likely to be bruised and may
lose some scales. This is why milkfish pond farms in the country have special catching ponds. To
harvest the fish, the rearing pond is partially drained at low tide and at subsequent high tide
water is allowed to flow in through the catching pond. The fish swim against the current and
enter the catching pond, from where they are easily gathered with seines or scoop nets. Some
farmers use electrical fishing equipment for harvesting.
 Storing of Primary Ingredient. After purchasing milkfish (chanos chanos) from the market,
wash the milkfish and then remove the scales and slice the milkfish(chanos chanos) and debone
it and place it in a clean bowl after that the researchers steam the milkfish (chanos chanos) in 5
minutes the researches place the milkfish (chanos chanos) in a clean mixing bowl and add the
additional ingredients 6 tablespoon vinegar 1 tablespoon soy sauce 1tablespoon chili powder 10
tablespoon of sugar 2 table spoon of minced garlic 2 tablespoon of minced onion 3 tablespoon
iodized salt 15 tablespoon of ketchup 1 tablespoon black pepper then refrigerate the milkfish
 First Trial. The researcher went to buy milkfish (chanos chanos) 1kilo in
Hinigaran public market on August 21, 2021 exactly 12 noon and observed
proper protocol. After researchers bought the milkfish, the researchers also
buy garlic, onion, black pepper, ketchup, soy sauce, vinegar, sugar, chili
powder. The researchers went to Lopues value store to purchased (iodized
salt, cooking oil, cling wrap, food coloring) and after the researchers already
had all ingredients that they needed, they immediately began to the process of
making miskfish (chanos chanos) tocino. First they wash the milkfish and then
remove the scales and slice the milkfish(chanos chanos) and debone it and
place it in a clean bowl after that the researchers steam the milkfish (chanos
chanos) in 10 minutes the researches place the milkfish (chanos chanos) in a
clean mixing bowl and add the additional ingredients 6 tablespoon vinegar 1
tablespoon soy sauce 1tablespoon chilli powder 10 tablespoon of sugar 2 table
spoon of minced garlic 2 tablespoon of minced onion 3 tablespoon iodized salt
15 tablespoon of ketchup, 5 tablespoon of food coloring, and 1 tablespoon
black pepper after fry it for 8 minutes .
 Observation. Upon cooking the researchers the milkfish (chanos chanos ) tocino the
researchers observed that the tocino wasn’t able to maintain the whole appearance and its
starting fall apart the taste and the smell not good the whole appearance was not good.
 Areas for improvement. The researchers need to reduce the steaming duration of
milkfish (chanos chanos).
Second Trial
 Observation. Upon cooking the researchers the milkfish (chanos chanos ) tocino the
researchers observed that the tocino wasn’t able to maintain the whole appearance and its
starting fall apart the taste and the smell not good the whole appearance was not good.
 Areas for improvement. The researchers need to reduce again the steaming duration of
milkfish (chanos chanos) into 5 minutes.
Third Trial
 Observation. Upon cooking the researchers the milkfish (chanos chanos ) tocino the
researchers finally got the perfect product appearance, the aroma and taste also improved.
 Areas for improvement. Since the researchers finally got the right mixture, there is no
need to add or reduce in the ingredients and process.
 Final Product Recipe
 The final recipe for. milkfish (chanos chanos) tocino are 6 tablespoon vinegar, 1
tablespoon soy sauce, 1tablespoon chili powder, 10 tablespoon of sugar, 2 table
spoon of minced garlic, 2 tablespoon of minced onion, 3 tablespoon iodized salt,
15 tablespoon of ketchup, 5 tablespoon of food coloring, and 1 tablespoon black
pepper.
Microbial and Physico-chemical Tests
 The milkfish (chanos chanos) tocino will undergo a specific test. For frozen,
cooked fish, Salmonella Detection is the specific test or measurement used. The
test could be a culture that isolates the bacteria or a culture-independent
diagnostic test (CIDT) that detects genetic material of the bacteria. The
standard method/reference standard is Conventional Method that is an
economical way for food laboratories to perform tests focused on a specific
number of bacteria.
Thank You