DEVELOPMENT OF MILKFISH (Chanos chanas) HAM USING DIFFERENT CURING METHODS

This study aimed to produce fish ham using different curing methods, namely dry curing (Treatment 1), wet curing (Treatment II), and smoking (Treatment III). The microbial load and organoleptic qualities (appearance, flavor, odor, texture, and general acceptability) of the milkfish ham were monitored after the product was made and every 10 days during the 30-day study. The proximate composition of the products was measured on Day 1. Replicated results were then analyzed for statistical differences using One-way analysis of variance and post-hoc Duncan’s Multiple Range Test at a = 0.05. Proximate analysis of the product revealed that Treatment I (Dry curing) has 12.10% fat, 18.42% protein, 2.65% ash, and 60.69% moisture. Treatment II (Wet curing) has 11.63% fat, 15.94% protein, 3.89% ash, and 74.51% moisture. Treatment III (Smoking) has 11.20% fat, 16.23% protein, 2.45% ash, and 67.44% moisture. Treatments differed in terms of microbial load and were within the acceptable limit of 500, 000 cfu/g which is considered safe for human consumption. The results were compared to the attributes of acceptability in human consumption through value-added products such as milkfish ham. As a result of significantly different flavors, the overall acceptability of the treatments also differed significantly, with Treatment I (Dry curing) as the most desirable. All treatments were acceptable as the days progressed based on a 9-point hedonic scale. Although the organoleptic characteristics and acceptability of developed milkfish ham products were acceptable, they could be improved by adjusting the formulation to optimize the amounts of ingredients.