oyster meat f.s

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THE ACCEPTABILITY OF BURGER PATTY WITH OYSTER MEAT

A RESEARCH STUDY

PRESENTED TO

GIFTED LEARNING CENTRE

CATBANGEN, CITY OF SAN FERNANDO, LA UNION

IN PARTIAL FULFILLMENT OF THE REQUIREMENTS

IN BASIC RESEARCH

BY:

STEPHANIE JOY GOMEZ

ARRIANE CATIMBANG

RENZ ANICAL

JAN DERICK GO


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Chapter I

Background of the study

The word oyster is used as a common name for a number of

distinct groups of bivalve mollusc which live in marine or

brackish habitats. The valves are highly calcified. Oysters are

filters feeders, drawing water in over their gills through the

beating of cilia.

Oyster feed most actively at temperature above 10 degrees

Celsius (50 degrees Fahrenheit). An oyster can filter up to 5litres (1.3 US gal) of water per hour. Chesapeake Bays once

flourishing oyster population historically filtered excess

nutrients from the estuarys entire water volume every three to

four days. Today that would take nearly a year. Excess sediment,

nutrients, and algae can result in theutrophication of a body of

water. Oyster filtration can mitigate these pollutants.

In addition to their gills, oysters can also exchange gasesacross their mantle, which is lined with many small, thin-walled

blood vessels. A small, three-chambered heart lying under the

adductor muscle, pumps colourless blood to all parts of the

body. At the same time, two kidneys, located on the underside of

the muscle, remove waste products from the blood.

Oysters are an excellent source of zinc, iron, calcium and

selenium as well as Vitamin A and Vitamin B12. Oyster are low infood energy; one dozen raw oyster contain approximately 110

kilocalories (460 KJ). Oysters are considered the healthiest

when eaten raw on their half shell.


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A patty, in American and New Zealand English, is a

flattened, usually disc-shaped, serving of ground meat or meat

alternatives. The meat is compacted and shaped, cooked if

applicable, and served. Patties can be eaten with a knife and a

fork, in dishes like Salisbury steak, but are typically served

in a sandwich called a hamburger, if made from ground beef. The

patty itself is also called a burger, whether or not its served

in a sandwich, especially in the United Kingdom and Ireland,

where the term patty is rarely used.

Formulation of burger patty with oyster meat has been

conceived because of the abundance of oyster throughout the

year. Moreover, it is nutritious and there is limited technology

of utilizing the burger patty with oyster meat into palatable

and acceptable recipes. This study aims to determine the

acceptability of the product so that people can make use of the

available oyster. Eventually, it aims to improve the utilization

of oyster meat so that its commercial value can be enhanced.


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Objectives of the Study

The study aimed to determine the acceptability and the food

composition of Burger Patty with oyster meat. Specially, the

objectives of the study were:

1.To create Burger Patties with Oyster Meat.2.To determine the level of acceptability of Burger Patties

with oyster meat to the following quality attributes:

a.Colorb.Aromac.Textured.Tastee.General acceptability

3.To determine the food value of the most acceptedtreatment of Patties with oyster meat.

Locale of the Study

This study was conducted from June 2012 to March 2013 in GIFTEDLearning Centre, Inc.

Definition of Terms

Acceptability. Refers to the satisfactory quality attributes as

to colour, aroma, texture, taste and general acceptability of

Patties with oyster meat and control patties as perceived by therespondents.

Aroma. A technical term for the smell which can be detected by

the nose. In this study, aroma refers to the characteristic

odour of patties with oyster meat.


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Breading. Rolling the patties in bread crumbs after dipping it

in slightly beaten eggs.

Bread Crumbs. Toasted bread which is pulverised and used to coat

the patties before frying.

Basic ingredients. This refers to the modified ingredients of

patties; however, oyster meat was added to come up with the

three formulations of patties.

Color. It refers to how the panellists perceived the shade or

hue of the patties as to whether it is pleasing to the eyes or

not.

Food Experts. This refers to trained and experienced food

processors, home economic teachers and institution managers.

Formulation. This is also referred to as treatments in the

preparation of patties with oyster meat.

General Acceptability. Indicates the general perception of the

quality attributes of patty with oyster meat as perceived the

panellists.

Indigenous. This refers to locally available meat which can be

potential sources of nutritious foods like oysters used in the

study.

Malnutrition. Disturbance of form or function arising from a

deficiency or excess of one or more nutrients.

Micronutrient Deficiency. Lack of Vitamin A, C and iodine which

are essential nutrients for good eyesight, prevention of scurvy

and gotter.

Nutrients. Essential dietary factors such as vitamins, minerals,

amino acids and fats.


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Patties. A small oval to round flattened cake of chopped or

minced food (Grolier International Dictionary, 1981). In this

study, patties is a formulated product made from cup, 1/3 cup

and cup fresh grind oyster meat with the basic ingredients for

patties such as pork, cornstarch, eggs, bell pepper,

Worcestershire sauce, vetsin and salt to taste.

Surimi. A Japanese term for frozen-minced fish that has

undergone a washing process used in the preparation of value-

added products like patties, nuggets, sticks and sausages.

Taste. A personal preference or liking of a distinct flavor of

patties with oyster meat.

Texture. Refers to the physical quality of the patties with

oyster meat determined principality by the feel of the mouth and

touch which includes roughness, smoothness and chewiness.

Treatment. It refers to the different amounts of grind oyster

meat (1/4, 1/3 cup and cup) added to the basic ingredients to

the preparation of patties such a ground pork, cornstarch,

Worcestershire sauce, MSG and salt to taste.


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CHAPTER II

Review of Related Literature

This chapter presents some recipes in the preparation of

patties, which served as the basis for formulating the product.

In this study, oyster meat served as a meat extender to improve

the nutritive value of the formulated patties. The patties can

be served as a main dish and can also be served as sandwich

filling.

Patty is one among Surimi-shrimp Value-added products. It

comes in round flattened shapes. It has a different texture from

the other products as they contain shredded cooked Surimi fish

cake. The proportion of shreds added will give a texture

resembling products made from fillet blocks. (Abellera, 1985).

Surimi is a Japanese term for frozen-minced that has

undergone a washing process. It is made from fresh raw fish-meat

that has been leached by washing with water and thoroughly mixed

with sugar and polyphosphate. Frozen surimi is used in the

preparation of value-added products like patties, nuggets,

sticks and sausages (Brown, Gordon et al., 1994).

The procedure in the preparation of surimi-shrimp patties

is shown below:

A.Preparing cooked surimi fish cake for use in patties:Ingredients:

Surimi 2,000 gm

Iced water 660 gm

Shrimp Flavour 36 gm


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Wheat Flavour 60 gm

Salt 50 gm

Potato Starch 45 gm

Egg Album 20 gm

Monosodium Glutamate (Optional) 18 gm

Food Grade Red Color (Optional) 4.9 gm

Procedure:

1. Pre-cool the silent cutter with ice.

2. Cut tempered surimi cubes. Grind in a silent cutter.

3. Maintain the temperature of the surimi at 10 degree

Celsius or below.

4. Add salt and mix until sticky. Add water to mix the

mixture gradually.

5. Add wheat flour, egg album in and monosodium glutamateand mix thoroughly four 4 to 5 minutes.

6. Pack the mixture firmly in a tray to remove air

bubbles.

7. Set in air for 2 to 3 hours. A pack of mixture in

boilable bags and seal. Simmer for 15 minutes at 90

degrees Celsius.

7. Cool cooked surimi fish cake in running water.

Remove from the bags.

8. Chill to less than 5 degrees Celsius and use within

72 hours.


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9. Shred fish cake before use.

B. Preparation of Patties:

Ingredients:

Surimi Fish Cake (prepared previously)

Shrimp meat (200gms)

Iced Water (100gms)

Chopped onions (85gms)

Cooking oil (10gms)

Salt (9gms)

Chopped garlic (6gms)

Procedure:

1.Pre-cool silent cutter with ice, remove ice. Cut temperedsurimi into cubes and grind in a silent cutter. Maintain

the temperature of the surimi at less than 10 degreesCelsius.

2.Add salt and continue mixing until sticky. Add choppedonions, seasoning and spices and mix thoroughly. Pour

half of the required ice water. Continue mixing for about

two minutes.

3.Add flour, starch, oil, bread crumbs. Mix well. Pour theremaining water slowly, then add shrimps. Continue mixing

for further 2 to 3 minutes.

4.Transfer the mixture into a bowl. Add the shredded surimifish cake and blend uniformly. Pack mixture in a pottery

moulder, then spread evenly with wet spatula. Freeze the


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patties in a blast freezer for 2 to four hours to a

temperature of -20 degrees Celsius or below.

5.Re-freeze the breaded for 2 to 4 hours to a temperatureof 20 C or below.

6.Pack in PE (Polyethylene) bags or PS trays or pepperboxes.

7.Store the product in a cold store at -18 degrees Celsiusor below. The product is best consumed within two months.

The development and improvement of the Surimi-shrimp Value

Added Products was started in April 1992. The project activitieswere coordinated by the ASEAN Research Department (AEA) which is

housed at the Marine Fisheries Research Department (MFRD) of the

Southeast Asian Fisheries Development Center (SEAFDEC) in

Singapore (Abella, et al., 1995).

Malunggay Patties was one of the recipes developed by Lorma

Matias Valera and Marilyn P. Domingo (1995) of the Food

Processing Plant, Institute of Food Technology, MMMSU, LaoagCity. Below is the formulated recipe:

Malunggay Patties

Ingredients:

6 cups malunggay fruit, chopped coarsely

kilo ground pork

1 cup cornstarch

2 medium eggs


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2 small bell pepper, chopped

1 tsp., black pepper

1 tbsp. salt

tsp. Msg.

Procedure:

1. Mix together the ingredients above.

2. Form into patties.

3. Fry until brown.

4. Serve with catsup.

Flor B. Conopio (1977) published in the book Your Food and

You, some recipes on patties as shown below:

Lentil Patties

Ingredients:

3 tsp. oil

cup chopped green onions

1/3 cup chopped green peppers

1-1/4 cup cooked lintels, drained well and mashed

1-1/4 cups mashed potatoes

1/3 cup coarsely chopped nuts

tsp. sage


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Procedure:

1.Saute onion and green pepper in oil, but do not brown.2.Add remaining ingredients and mix together well.3.Form into small round cakes. Brush top lightly with oil.4.Brown in hot oven (400 degrees F) for 15 to 20 minutes.5.Serve plain or with gray mushroom gravy.

Yield: 5 to 6 servings

Oatmeal Patties

Ingredients:

2 cups tokwa

cup chopped nuts

1-1/2 cup grated onions

1 tsp. soy sauce

2 cups cooked oatmeal

1 tbsp. soy flour

Salt to taste

Procedures:

1.Combine all ingredients, mix well.2.Make into patties, using two tablespoon of mixture per

patty.

3.They make be served with tomato gravy or baked incondensed tomato sauce.


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Yield: 6 servings

Grated Potato Patties

Ingredients:

2 cups potato grated

cup flour

2 tsp. onion, minced

1-1/2 cups cooking oil

1 tsp. salt

Procedure:

1.Blend thoroughly the five ingredients.2.Shape into patties and fry in deep, hot oil until golden

brown.3.Serve hot.

Yield: 6 serving

A tested recipe on patties was also published by Del

Monte Philippines Inc. On November, 1992 and the recipe

is shown below:

Pinoy Patties

Ingredients:

1 can (150g) Del Monte Tomato Sauce

1-1/2 cups cooked rice

I cup bread crumbs


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3pcs. Tinapa, flaked (1/2)

2pcs. Longganisang Macao, diced

1 medium onion, chopped (1.3)

1 egg

For Breading Ingredients:

1 cup bread crumbs, seasoned with a dash of salt and

pepper

Procedure:

1.Combine all ingredients except those breading. Seasonwith 2 tsp. rock salt. Mix thoroughly and chill for 30

minutes.

2.Form every tablespoon of mixture into a patty.3.Dip each patty in egg, then coat with bread crumbs. Fry

over low heat until golden brown. Serve hot with Del

Monte chilli ketchup or Del Monte sweet and sour sauce.

Pol Martin developed a recipe on ground Lamb

Patties with Vegetable Medley which was edited by

Rahanoitis Angela (1993). Below is the method of preparing

the recipe:

Ground Lamb Patties with Vegetable Medley

Ingredients:

1 pound lean ground lamb

1 tbsp. chopped fresh parsley

tsp. tarragon


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1 clove garlic, mashed and chopped

1 tbsp. olive oil

zucchini, in sticks

green pepper, in sticks

cow peas, strings removed

12 yellow beans

red peppers, in sticks

1 boiled onion quartered

3 cooked Brussels sprouts

Salt and pepper

Procedure:

1.Place lamb, parsley, cayenne pepper, tarragon, garlic,salt and pepper in a bowl. Mix together until well

combined. Shaped into four patties.

2.Heat half of oil in large frying pan over medium heat.Add lamb patties and cook ten to twelve minutes, turning

over four times. Season to taste and set patties aside,

keeping hot.

3.Add remaining oil to pan, still over medium heat. Add allvegetables and season generously. Cover and cook for fourminutes.

Number of servings: 4


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One serving of this recipe contains 292 calories, 12 grams

carbohydrates, 30 grams protein, 14 grams fat, and 6.2 grams

fiber.

In 1970, recipes in patties were published in Best Recipes

for the Home as follows:

Gluten Patties with Cheese

Ingredients:

kilo ground gluten

1 cup evaporated milk

1 tbsp. minced onion

2 tbsp. minced parsley

2 tsp. salt

2 tbsp. butter

3 thin slices cheese

1 tsp. vetsin

Procedure:

1.Mix together except the cheese.2.Shape into six patties.3.Place in buttered baking pan and dot with butter.4.Bake in moderate oven (350 degrees F) for 45minutes,

basting twice with drippings in pan. Cut cheese slices

into halves place a strip on each patty and bake ten

minutes longer serves 6 peoples.

Another method:


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1.Spread gluten mixture on pie plate.2.Cover with 6 thin onions slices.3.Top with cheese and cut the whole into wedge shaped

pieces.

4.Bake in moderate oven (350 degrees F) for 45minutes.5.Serve when the cheese is melted.

Bean Patties

Ingredients:

1 cup boiled navy cheese2 eggs

2 tbsp. minced onion

cup bread crumbs

1 green pepper, chopped

Salt

tsp. vetsin

Procedure:

1.Wash the beans, beat the egg and mix with otheringredients. Make balls or flatten into patties, and

fry.


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Chapter III

Research design and Methodology

This chapter covers the nature of the study, experimental

design, instrument used in the collection and analysis of data

on The Acceptability of Patties with Oyster Meat.

Nature of the Study

This study is an exploratory research to generate an

accepted formulation of Patties with Oyster Meat as to different

quality attributes such as color, aroma, texture, taste and

general acceptability. This can enhance the utilization of

Oyster Meat and can serve as alternative source of nutritious

food for human consumption. The study aimed to determine the

general food composition and the cost analysis of the most

accepted Oyster Meat per serving.

Experimental Design

The study dealt with the formulation of Patties with Oyster

Meat. Randomized Block Design (RBD) was used in the study. There

were 3 treatments with 3 replicates.

Below are the treatments:


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A.Patties with Oyster Meat

Treatments

Treatment 1

101

Treatment 2

102

Treatment 3

103

Control

104

cup (25g)

Oyster meat,

Grind

+

Basic

Ingredients

1/3 cup(35g)

Oyster meat,

Grind

+

Basic

Ingredients

cup (50g)

Oyster meat,

Grind

+

Basic

Ingredients

Basic

Ingredients

The preparation of patties with Oyster Meat was simple

and easy to follow. Figure 1 presents the flow chart in

the preparation of the product.

Gather Oyster Meat

Unshell the Oyster

Clean and Wash

Grind and measure desired amounts

Form into Patties


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Deep fat fry until done

Serve with catsup

Figure 1: Flow Chart in the preparation of Patties

with Oyster Meat.

The preparation of Patties with Oyster Meat was

followed by organoleptic evaluation of the finished

product to test its acceptability using the Hedonic

Rating Scale where the quality attributes of the product

were evaluated as to the color, aroma, texture, taste and

general acceptability.

This involved the presentation of the coded samples to

the taste panel at sampling places indentified. Rinsing

the mouth of the panellist was emphasized after tasting

the food samples one at a time at equally spaced

intervals of ten minutes to remove the taste of the

previous product and to avoid confusion of taste of the

different samples evaluated.

There were (3) three components of the study, namely:

Component 1 cup (25g) Oyster Meat, grind + basic

ingredients.

Component 2 1/3 cup (35g) Oyster Meat, grind + basic

ingredients.

Component 3 cup (50g) Oyster Meat, grind + basic

ingredients.


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Collection of Data

The instrument used in the collection of data was the

Hedonic Rating Scale. The food evaluators were required

to fill up the Hedonic Rating Scale Form after tasting

each sample and rinsing the mouth every after sampling.

The results of the organoleptic evaluation were recorded

and tabulated carefully to come up with the needed data

in the study.

Analysis of Data

Means and analysis of Variance (ANOVA) was used to

determine the acceptability of the formulated Patties

with Oyster Meat based in the result of the organoleptic

evaluation of the product by the respondents. Duncan

Multiple Rage Test (DMRT) as used to determine

significant differences among the treatments.

Below are the numerical values of Hedonic Rating Scale

for Statistical Purpose:

Numerical Code Rating Scale Description

9 (8.9-9) Like extremely

8 (7.5-8.49) Like very much

7 (6.5-7.49) Like moderately

6 (5.5-6.49) Like slightly

5 (4.5-5.49) Neither like or Dislike

4 (3.5-4.49) Dislike slightly

3 (2.5-3.49) Dislike moderately

2 (1.5-2.49) Dislike very much

1 1.0-1.49) Dislike extremely


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Gomez, Stephanie Joy Cortez

Personal Details

Date of Birth: October 2, 1996

Place of Birth: San Fernando City, La Union

Age: 16

Civil Status: Single

Citizenship: Filipino

Religion: Roman Catholic

Home Address: Flores St. San Fernando City, La Union

Fathers name: Rodolfo Gomez Jr. (Deceased)

Occupation:

Mothers name: Violeta GomezOccupation: Business Woman

Educational Attainment

Elementary Education

Year Graduated: March 2009

GIFTED Learning Centre

Secondary Education


Gifted Learning Centre

I hereby certify that the above information is true

and correct.

Stephanie Joy Cortez Gomez


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Catimbang, Arianne Alambra

Personal Details

Date of Birth: January 16, 1997

Place of Birth: Sta. Rosa Laguna

Age: 16




Home Address: #505 Florentino St. Catbangen, San

Fernando, La Union

Fathers name: Ernensto Catimbang

Occupation: SeamanMothers name: Anamay Araceli Catimbang

Occupation: Accountant




Christ the King Elementary School

Secondary Education


CKC: 1st to 3rdYear

GIFTED Learning Centre: 4th Year


and correct.

Arianne Alambra Catimbang


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Anical, Renz Joshua Macadaeg

Personal Details

Date of Birth: June 26, 1996

Place of Birth: San Fernando City, La Union

Age: 16



Religion: Born Again

Home Address: Parian, Madayegdeg

Fathers name: Cesar Anical

Occupation:

Mothers name: Rizalina AnicalOccupation: Business Woman




Grade 1-4: GIFTED Learning Centre

Grade 5: Mt. Zion

Grade 6: MBC

Secondary Education:


1st Year: MBC

2ndYear: Union Christian College

3rdand 4th Year: GIFTED Learning Centre

I hereby certify that the above information is trueand correct.

Renz Joshua Macadaeg Anical


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Go, Jan Derick Marinas

Personal Details

Date of Birth: November 19, 1996

Place of Birth: Agoo, La Union

Age: 16



Home Address: Mabini St. Catbangen, San Fernando City,

La Union

Fathers name: Julius Go

Occupation: Business Man

Mothers name: Carmencita MarinasOccupation: Housewife




Catbangen Central School

Secondary Education


GIFTED Learning Centre


and correct.

Jan Derick Marinas Go

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