%20and%20(b)%20fresh%20meat.JPG "The Frontal description (a) and (b) fresh meat appearance of snapping shrimps (Alpheus sp.)")
Maria Elaine D.
Villiones, John Anthony C. Acero, and Maria Danesa S. Rabia, from the
different institute of the Philippines. wrote a research article about, Sensometric
Evaluation of Minimally Processed Snapping Shrimp (Alpheus sp.) Cold Cuts in
Aquaculture. Entitled, Aquaculture and sensometric characteristics of minimally
processed snapping shrimps (Alpheus sp.) processed cold cuts (Luncheon meat). This
research paper published by the International Journal of Biosciences (IJB). an
open access scholarly research journal on Biosciences. under the affiliation of
the International Network For Natural Sciences | INNSpub. an open
access multidisciplinary research journal publisher.
Abstract
Sensory research in aquaculture has been developed in different ways depending on the commercial
interests of the species implicated. The application of aquaculture research
has shown tremendous impact for the continued growth of the industry needs and
to complement the findings and possibilities offered by sensometric. The main
purpose of the study is to produce snapping shrimp processed into cold
cuts (luncheon meat) and utilized to evaluate the sensory
acceptability of snapping shrimp processed cold cuts in terms of appearance,
aroma, mouthfeel, texture, taste, and overall acceptability. A mixed-methods
research design was used in the study. A quasi-experimental design was used to
test the preliminary characteristics and 9-point hedonic scale for consumer
preferences. Results have shown that the proposed selling price of T0 is P
16.8 compared to T4, which is P 19.78. The shelf-life and other physical
characteristics, including aroma and appearance for both at room temperature
and in the refrigerator, showed no changes from day 1 to day 7. The luncheon
meat also possessed remarkable physical characteristics while being stored at a
high freezing point. There is a significant difference in terms of appearance,
aroma, mouthfeel, texture, taste, and overall acceptability in five (5)
treatments. This further implied that all treatments have different levels of
acceptability in terms of the four (4) sensory attributes. From the 5
treatments used, T2 (25% pork and 75% snapping shrimp) was the most
accepted and considered preferable by the respondents compared to other
treatments. The processed cold cuts (luncheon meat) have a potential for
adoption either from the identified community or from aquaculture
entrepreneurs.
Introduction
In the past decades,
aquaculture has been one of the most promising production industries. It is the
controlled process of cultivating aquatic organisms that is being used,
particularly for human consumption. It’s a similar concept to agriculture, but
with fish instead of plants or livestock. Aquaculture is also referred to as
fish farming. The seafood that you find at your local grocery store is likely
labeled as farmed fish. Aquaculture can happen all over the world, either in
coastal ocean waters, freshwater ponds and rivers, or even on land in tanks.
Several studies, like the study of Yongqiang Zhao et al. (2020), have suggested
that changes in the production process, especially those related to nutritional
and feeding interventions may have an impact on the final quality of farmed
animal food products, including those from aquaculture.
One of the examples of
an integrated approach to closing the gap between consumers’ responses and
aquaculture products is the sensorial quality aspects that could be altered by
the inclusion of new alternative protein and lipid sources in aquafeed. Applied
research efforts in aquaculture should recognize the significance of consumers’
behavior and preferences with the aim of making this industry economically
sustainable. Until now, sensory research in aquaculture has been developed in
different ways depending on the commercial interests of the species implicated.
The sensory analyses generally used in aquaculture were identified in four main
application research areas: nutrition and feeding, production aspects, quality
products, and marketing topics (Calanche et al., 2019). The existence of
snapping shrimp (Alpheus sp.) is very timely, as it's one of the most promising
marine products that have greater potential for aquaculture production. Knowing
its biology and habitat classification, with the addition of several trials of
experiment conducted, this species has a high opportunity for mass production.
Snapping shrimp is one of the fishery resources that are abundant in the town
of Calape, Bohol. They live particularly in coastal areas with a wide
intertidal zone, mangroves, and rich mud banks. This species is locally known
as “takla” because of its very unique sounds and is considered a seafood
delicacy in the municipality. Shrimp that is among the worlds fastest and that
produces the loudest sounds underwater. They use the sound to communicate with
one another and to defend their territory (Baobao et al., 2015).
The abundance of
snapping shrimp in the locality was one of the factors that the researchers
considered in developing processed cold cuts, which are generally termed
luncheon meat. Luncheon meat is a type of cooked meat that is often sold in
tins. It is a mixture of meat and other ingredients. It is convenient and
shelf-stable. One of the biggest benefits of luncheon meat is that it is
convenient and easy to prepare when running short on time or with limited
ingredients available. It is also shelf-stable, which makes it simpler to stock
up on compared to perishable protein foods like chicken or beef. In addition to
these, luncheon meat has healthy benefits; it provides small amounts of vitamin
C, magnesium, folate, and calcium. Luncheon meat is high in calories, fat, and
sodium but also contains some protein, zinc, potassium, iron, and copper
(Harcourt, 2010).
Eating cold cuts like
luncheon meat is convenient; no cutting or cooking is required. Simply buy the
meat, slap it on the sand or in a wrap, and head out the door. They are also
high in protein and beneficial vitamins and minerals such as iron, zinc, and
vitamin B12. On the flip side, they are high in saturated fat, both of which
you’ll want to be especially wary of if you have heart disease or high blood
pressure (Younkin, 2017). Luncheon meat is a canned lunch meat product. It has
a salty and slightly spicy ham flavor with a moist and spongy texture similar
to sausage patties. You can eat uncooked luncheon meat because it is already
steamed; it can be eaten straight from the can and requires minimal preparation
prior to eating. It is also highly versatile and can be added to a wide variety
of recipes. One of the first things you need to know about canned meats or
luncheon meat is that they are almost always already cooked (Miranda, 2020).
Generations of Filipinos love eating processed cold cuts of luncheon meat
regularly, typically sliced or diced, then stir-fried and served on a bed of
steamed rice, sometimes with a fried egg. It is now devoured in 44 countries
worldwide, but it first came to life in 1937 in the small town of Austin,
Minnesota. Fried, baked, boiled, or braised, the porkbased luncheon meat was
first a hit in the US during the great depression and then in Asia after World
War II. It is noticeable that people are very busy and are always in a hurry
nowadays. The number of groceries and manufacturers of canned goods like
luncheon meat is increasing because people have less time to cook and prepare
their own food. Canned goods are the best choice for an emergency food supply.
Canned goods luncheon meat can provide protein of high nutritional value for
what is considered a highly nutritious food.
Some of the sensometric
components include appearance, which is the most important attribute of any
food’s appearance, and color, especially when it is directly associated with
other food-quality attributes. The color quality of the illumination, in terms
of intensity, color temperature, and fidelity, and the nature of the structure
of the product all affect the appearance. Another preference is in aroma, where
it is very sensitive to the processing and storage conditions. Flavor loss as
well as off-flavor development is a problem of the food industry and could be
limited by the encapsulation of the volatile ingredients prior to their use
(Madene et al., 2006). The texture is defined as those properties of a food
that are sensed by touch in the mouth and with the hands. We use many words to
describe food texture. Foods can be soft or hard, mushy or crunchy, or smooth
or lumpy. It is most important to the enjoyment and acceptability of foods, as
well as the taste of some of the finest things in life. The most amazing
finding is that taste sensitivity varies from person to person. It comes from a
chain reaction that starts with sensitive proteins on the tongue, races through
taste buds, enters the nerves, and ends with the brain. Almost everyone lives
in a unique taste world, which directly relates to the interaction food has
with the consumer at a given moment in time. The factors that affect food
acceptability are different for the foods they love and hate. Overall
acceptability includes customer characteristics, sensory characteristics of
food, and the feel-good factor (Maina, 2018).
Processing snapping
shrimp meat is a significant sector of the global economy, contributing to food
security and nutrition as well as livelihoods. Processed food enables the
supply of safe, affordable, and nutritious foods. The processed food sector
accounts for a significant share of income generation and employment, is
essential to maintaining a steady global supply of safe, affordable, and
nutritious foods, and is thus key to supporting food security and nutrition.
Processed food reduces the number of harmful bacteria in food that can cause
diseases. It boosts the shelf life of food products and provides employment to
a large population. Processed foods have been preserved by steaming, salting,
or adding chemical preservatives. It refers to any food that is changed from
its natural state. This may include adding preservatives, flavors, nutrients,
and other food additives. It has a place in healthy diets. The key to healthy
eating is to educate yourself on what to look for and talk with your health
care professional or nutrition expert to discuss a food plan that works best
for you (Harguth, 2022).
In this study, it only
focused on the application of this species to aquaculture and the sensometric
characteristics of a new product of processed cold cuts of luncheon meat;
however, it showed some significant application not only to the contribution of
the body of knowledge but also to the applicability for research utilization
and commercialization of the product. The results of the patent search showed
tremendous impact on the potential of commercialization for the following
reasons: first, PH22019000243Y1 discloses the process of producing fresh water
shrimp meat dumplings; second, RU2337589C1 specifies the method of
manufacturing special-purpose canned food soup with shrimps and third, the RU
02332083 method of production of preserved food shrimps with vegetables and
potherbs is invented. The prior art mentioned above discloses the methods and
composition of producing freshwater shrimp and dumplings. Although they are
using the same commodity, which is shrimp, there are features and meat quality
compositions that are different from freshwater and snapping shrimp. The
product is dumplings, but the present invention relates to snapping shrimp
luncheon meat in a tin aluminum can. Another prior art is the production of
canned shrimp soup. In this invention, there is no disclosure as to what type
of shrimp is used or the amount of soup that is added. The present invention is
different because the processed snapping shrimp has no liquid in the canned
product. The last prior art discloses the ingredients used in the preparation
of the preserved food shrimps with vegetables and potherbs. The present
invention is different from the last prior art since no liquid is involved in
the canned processed food. No mention was also made of the kind of shrimp used.
Generally, this study
aims to determine the potential of snapping shrimp for aquaculture and the
sensometric value of processed cold cuts (luncheon meat) of snapping shrimps.
Specifically, this study focuses on the following indices: 1) qualitative
description of the snapping shrimp in making processed cold cuts (luncheon
meat); 2) preliminary assessment; 3) sensometric components of the snapping
shrimp processed cold cuts (luncheon meat) in terms of appearance, aroma,
taste, texture, and overall acceptability in the five treatments identified:
T0- (100% pork luncheon meat), T1 (50% pork + 50% snapping shrimp), T2 (25%
pork + 75% snapping shrimp), T3 (75% pork + 25% snapping shrimp), T4 (100%
snapping shrimp); and 3) significant differences in the acceptability.
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