UP Visayas develops low-salt fish sauce from mussel

alt

Mussel farming is considered as an important food-producing sector in many coastal areas (Image credit: Inland Aquatic Resources Research Division (IARRD), PCAARRD)

Functional food is currently one of the fast growing segments of the food industry. It contains both essential nutrients and health promoting non-nutrients. However, fish sauce and other fermented food products may not be considered functional food due to its high salt content. Fortunately, a project of the University of the Philippines (UP) Visayas made fish sauce derived from mussel, which is low-salt. Because of this, it can be a potential functional food and ingredient.

The project is led by Ernestina M. Peralta of the UP Visayas Institute of Fish Processing Technology. It is funded by the Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development of the Department of Science and Technology (DOST-PCAARRD).

Perna viridis) is abundantly found in the country and is considered as an imporant farming commodity in many coastal areas. Mussel farming requires less input and capital compared with other aquaculture activities such as fish cages and pens, making it a preferred backyard activity of fisherfolk.

alt

Low-salt fermented mussel sauce (Image credit: IARRD, PCAARRD)

Mussel can be an alternative raw material in producing self-fermented sauce. It is high in protein content, amino acids, zinc, calcium, and iron. Moreover, it is low in fat, cholesterol and calories.

The low-salt fermented mussel sauce is a natural food ingredient and condiment and can improve protein digestibility as well as the flavor of the food.

This technology can be viewed during the National Science and Technology Week (NSTW) 2018 at the World Trade Center, Pasay City on July 17-21, 2018. For more information on PCAARRD and NSTW 2018, visit PCAARRD's website at www.pcaarrd.dost.gov.ph.

Source: http://www.pcaarrd.dost.gov.ph/home/portal/index.php/quick-information-dispatch/3248-up-visayas-develops-low-salt-fish-sauce-from-mussel

Other News from Region 6

NPPC lab joins DOST’s OneLab network
Posted: Wednesday, May 08, 2019
NEGROS OCCIDENTAL, May 7 (PIA) --  Another private laboratory from the countryside has joined the roster of the Department of Science and Technology’s (DOST) One-stop Laboratory (OneLab) network in a ...   read full story

Pagsusulong ng ISO certification sa mga testing lab ng Western Visayas
Posted: Thursday, April 25, 2019
SINIMULAN na ng Department of Science and Technology (DOST) ang hakbang upang matulungan ang nasa limang laboratories sa Western Visayas sa pagkuha ng International Organization for Standardization (I...   read full story

An advocacy and a FIESTA
Posted: Monday, April 22, 2019
ANCHORED on his advocacy to continuously support small farmers and their families through the transfer of productive technology, no less than Dr. Aladino C. Moraca, president of Central Philippines St...   read full story

Research, dev’t initiatives boost market competitiveness
Posted: Monday, April 22, 2019
NEGROS OCCIDENTAL, April 19 (PIA) -- Investing in research and development (R&D) endeavors translates to market competitiveness, according to the Department of Science and Technology (DOST). During t...   read full story