Fish Paste Facts
Fish Paste/Bagoong
BAGOONG IN CUBES
-packed in aluminum foil and carton.
-more stable, handy, and appealing as compared to traditional bagoong.
-was an offshoot of a study titled
“Preparation of Dried Products from Fish Paste (Bagoong Cubes)”
-the product has a longer shelf-life
-the technology eliminates the problem of toxin production by Clostridium botulinum due to anaerobic and watercontent of the traditional bagoong.
-the absence of anaerobic bacteria makes it a safer food additive.
-to identify the best fish species for bagoong cubes
-to investigate the optimum fermentation period for bagoong cubes making
-the effect of antioxidant on the sensory qualities of bagoong cubes.
DISADVANTAGE
Production of bagoong cubes is sometimes not feasible during rainy months.
Processors have to use a cabinet dryer as a substitute drying facility for the reason that sun drying may be impracticable or takes longer period of fermentation. If not properly dried or packed, bagoong cubes may promote the growth of undesirable molds.
WHERE IS FERMENTATION FOR BAGOONG VERY IDEAL?
Can you believe that bagoong can be put in a desert?
•
What it is: An ice cream made from green mango topped with warm sweet bagoong
•
Where to find it: Sebastian’s, with branches at SM Mall of Asia,
Podium and Katipunan Avenue in
Quezon City
•
The verdict: The green mango and bagoong of Sebastian's surprised and pleased our sour-loving palette. The green mango ice had just the right sourness, while the bagoong had the salty-sweet kick.
Together, they balanced each other out, making the ice concoction a perfect palette cleanser, or the perfect ice to have on a hot day
BAGOONG IN CUBES
-packed in aluminum foil and carton.
-more stable, handy, and appealing as compared to traditional bagoong.
-was an offshoot of a study titled
“Preparation of Dried Products from Fish Paste (Bagoong Cubes)”
-the product has a longer shelf-life
-the technology eliminates the problem of toxin production by Clostridium botulinum due to anaerobic and watercontent of the traditional bagoong.
-the absence of anaerobic bacteria makes it a safer food additive.
-to identify the best fish species for bagoong cubes
-to investigate the optimum fermentation period for bagoong cubes making
-the effect of antioxidant on the sensory qualities of bagoong cubes.
DISADVANTAGE
Production of bagoong cubes is sometimes not feasible during rainy months.
Processors have to use a cabinet dryer as a substitute drying facility for the reason that sun drying may be impracticable or takes longer period of fermentation. If not properly dried or packed, bagoong cubes may promote the growth of undesirable molds.
WHERE IS FERMENTATION FOR BAGOONG VERY IDEAL?
Can you believe that bagoong can be put in a desert?
•
What it is: An ice cream made from green mango topped with warm sweet bagoong
•
Where to find it: Sebastian’s, with branches at SM Mall of Asia,
Podium and Katipunan Avenue in
Quezon City
•
The verdict: The green mango and bagoong of Sebastian's surprised and pleased our sour-loving palette. The green mango ice had just the right sourness, while the bagoong had the salty-sweet kick.
Together, they balanced each other out, making the ice concoction a perfect palette cleanser, or the perfect ice to have on a hot day