FISH RISOL BREAD

(Sweet, Sweet & Spicy)

By

Rain Rose D.L. Anido

John Paul Aguilar
Arnel Guntang
Erlyn Joy R. Laureta

A Case Study presented to Ms. Rea Mae C. Templonuevo of Central Luzon State University,
Freshwater Aquaculture Center, College of Fisheries for the completion of the
requirements of Quality Assurance, Packaging
& Marketing (AQPH 310)
for the degree of

BACHELOR OF SCIENCE IN FISHERIES

AQUATIC RESOURCE ECOLOGY AND MANAGEMENT

COLLEGE OF FISHERIES
Central Luzon State University
Science City of Muñoz, Nueva Ecija
Philippines

2019
 Introduction

Background of the study

A rissole (from Latin russeolus, meaning reddish, via French in which “rissole” means

“to (make) redden”) is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked

or deep fried. It is filled with savory ingredients, most often minced meat or fish, and is served as

an entrée, main course, or side dish. Rissoles originated in Ancient Greece.

(https://en.m.wikipedia.org/wiki/Rissole).

In Portugal, rissoles are known as rissois (singular “rissol”) and are very popular snack

that can be found in many cafes, barbecues and house parties. Rissois are a breaded pastry

shaped as half-moon, usually filled with fish or shrimp in Béchamel sauce and then deep fried.

Minced meet is often used too. (https://en.m.wikipedia.org/wiki/Rissole).

Tilapia is a delicious, lean white fish that has a wide variety of associated health benefits,

including its ability to help reduce weight, boost overall metabolism, speed up repair and growth

throughout the body, build strong bones, reduce the risk of various chronic diseases, lower

triglyceride levels, prevent arthritis, protect against cognitive decline, reduce signs of aging,

boost the health of your hair, and strengthen your immune system. It is also known for its anti-

cancer properties. (https://www.organicfacts.net/health-benefits/animal-product/tilapia.html)

Objectives of the Study

The objectives of the study are:

1. To determine the acceptability of Fish Risol Bread to Students.

2. To developed a new variety of fish processed product

3. To apply the HACCP in production.

Scope and Limitation

This study was mainly focused on the use of tilapia flesh as added ingredient in Fish

Risol Bread to test the acceptability of the product to the consumers as new product made by

tilapia adding.

Time and Place of the Study

The study was conducted at the Fish Processing laboratory, Freshwater Aquaculture

Center (FAC), Central Luzon State University (CLSU) at Science City of Muñoz, Nueva Ecija

from August 2019 to December 2019.

 REVIEW OF RELATED LITERATURE

Food Packaging

The principal roles of food packaging are to protect food products from outside

influences and damage, to contain the food, and to provide consumers with ingredient and

nutritional information (Coles 2003). Traceability, convenience, and tamper indication are the

secondary functions of increasing importance. The goal of food packaging is to contain food in a

cost-effective way that satisfies industry requirements and consumer desires, maintain food

safety, and minimizes environmental impact.

(https://www.researchgate.net/publication/5850700_Food_PackagingRoles_Materials_and_Envir

onmental_Issues).

Fish

Fish is a rich source of easily digestible protein that also provides.(Cliffe P.T and A.N.

OKEREKE, 2010).

Bread

Bread is a baked food produced from flour

 METHODOLOGY

Market Survey

A total of thirty (30) target consumers (students) was answered in the survey form or

questionnaires. In survey form it includes they’re optional name, gender, age and many questions

that helped to give more information and ideas for what fish product were produced and

developed, and also how much they’re daily allowance, if how much they’re willing to spend for

they food, what fish they preferred to eat, what taste or flavour they preferred, did they ever try

purchased snacks incorporated with fish, what are those specific benefits they are look for in

purchasing fish snack product, choosing a product lists they want to taste. Three fish processed

products were included in the survey, which are; Fish Risol Bread, Crunchy Fish Finger and Fish

Bitso Roll.

Product Development
 Personal protection equipment (apron, face mask, hair net, gloves), kitchen utensils

(knife, chopping board, strainer, spoon, plates, frying pan, gas stove, sandok, bowls, rolling pin) ,

recipe of the product to be produced (fresh tilapia, bread, breadcrumbs, chili, sugar, cheese, oil,

mayonnaise, pepper, salt) was prepared.

Tilapia was bought in the supermarket of San Jose City. The ingredients was bought in

supermarkets of San Jose City, Ñueva Ecija and some ingredients was from the house of the

member of the group.

Preparation of the product produced

Skinned fish fillets (sticks form) was produced by using knife and chopping board, the

bread fun was flattened by using the rolling pin, 1-2 piece of egg was boiled and sliced that

serves as one of the fillings of the product produced, the cheese was sliced into stick forms, and

the butter was the beatled eggs with salt and pepper to taste. The skinned fish fillets marinated

into separate container, the one was with chili and sugar and the other one was marinated in

sugar. After marinating, the fish marinated was fried into low heat and cooled after cooked the

marinated fish.

The flattened bread was placed into clean flat surface and the prepared ingredients (fried

marinated fish fillets, sliced boiled egg, sliced cheese, mayonnaise) are divided and placed into

the center of bread and both end side of the bread was closed or sealed that makes the fillings

covered by the bread. The bread with fillings was dipped into the butter eggs and rolled into the

breadcrumbs. The finished products was fried into low heat temperature until the bread was

slightly brown. The fried finished products was drained into strainer and tissue to absorb the oil.

Taste test was done together with the whole class, each group has a suggestions and

comments that were applied for the improvement of the product. The product was produced three
times until achieved the correct procedures and measurements of the ingredients to reached the

best final products produced.

Subjective Evaluation

Acceptance test was done by the used of 9 – point hedonic scales that measured the

degree of liking or disliking. A total of thirty (30) target consumers was the panelists, 15 was for

sweet and the half 15 was for the sweet & spicy flavour rated the product produced. Mineral

water was provided to the panelists. Some common parameters was includes into the

questionnaires which are Colour, Flavor, Texture, Friability, Taste, Appearance, Odor, Overall

acceptance and the product major parameters.

Statistical Analysis

Numerical continuous data was used into the results of hedonic scale. It was done by

multiplying the number of tallied to the corresponding number of choices and getting the total by

adding all the product dividing it into the number of students who answered the evaluation form.

Revision of Product According to Specification

Revision of product were according to the result of the subjective evaluation. The

specification that fall into 7-1 should be revise based on the target taste of product. Formulating

of final procedure of product.

Packaging & Advertisement

 The product was packed in a microwavable plastic tupperware with onion skin inside to

absorb the oil of product and at the same time as a design of packaging. The labels was printable

(photo sticker) and also the flyers and posters are distributed around CLSU Campus for

advertisements of our product. Part of our advertisements also by making a page in social media

and posted a short and simple video presentation/commercial and the picture of our products

with complete details for advertisement of the product.

Marketing Evaluation

Production of the product was done every Thursday 8:00 am to 11:00 am with 3

consecutive weeks. Each member was share a money to have a estimated capital investments or

estimated profit for making the production of the products. All expenses was computed to

estimate and compute for the price. After the production the products was sold to the target

consumers. Cost and return analysis was also evaluated. The target price of the product was

computed using the formula: price + ( price *mark-up price )

Hazard Analysis Critical Control Point (HACCP) Plan

Each member of the group was assigned for the role for the HACCP team. Flow

diagram was presented that includes and describe the whole process starting from the purchase of

raw materials up to marketing of the product. Potential hazard was identified as well as the

Critical Control Point (CCP). Monitoring system for each CCP was also established as well as

corrective action when CCP is under control.

Results and Discussion

 Market Surveys

Table 2. TALLY FISH RISOL BREAD (SWEET)

PARAMETERS 1 2 3 4 5 6 7 8 9
Appearance 2 4 8 1
Colour 3 5 6 1
Odor 2 2 6 3 2
Texture 1 1 4 6 3
Taste 7 3 5
Overall acceptance 1 5 5 4
Sweetness 1 3 5 3 2 1

Table 3. TALLY FISH RISOL BREAD (SWEET & SPICY)

PARAMETERS 1 2 3 4 5 6 7 8 9
Appearance 1 2 4 8
Colour 3 10 2
Odor 1 4 5 5
Texture 7 6 2
Taste 1 5 9
Overall acceptance 2 4 9
Sweetness 5 2 6 1 1
Spiciness 1 2 4 6 1 1

CONCLUSION

APPENDIX
APPENDIX 1.

Name (optional): _____________________________________ Gender: Female

Male
Age: 15-18 19-22 23-25 26-30

Put a check (/) in a box provided.

1. How much is your daily allowance?

₱50 - ₱80 ₱81-₱100 ₱101-₱120 ₱121-₱150

2. How much do you spend for food?

₱20- ₱30 ₱31- ₱40 ₱41- ₱50 ₱51 above

3. Do you like to eat fish? Yes No

4. What fish do you preferred to eat? Tilapia Bangus Yellow Fin

Tuna

5. What taste or flavour do you prefer?

Sweet Spicy Sweet & Spicy Sour Salty

6. Did you ever try to purchase snacks incorporated with fish? Yes No
If Yes, How often do you purchase?
Daily Once a week twice a week thrice a week

7. What specific benefits do you look for in purchasing fish snack product?
Protein Carbohydrates Vitamins

8. What product do you want to taste?

Fish Risol Bread - (bread pan filled with sliced boiled egg, cheese, fish and
mayonnaise then dipped with batter and breadcrumbs. Then fry.

Crunchy Fish Finger – (steamed scrambled egg with fish and spices. Sliced in
elongated shape coated with corn flour then dipped with batter and breadcrumbs. Then fry.
 Fish Bitso Roll – (dough filled with minced fish and cheese then fry. Then coated with
milk powder with sugar.

9. Are you willing to buy this product? Yes No

10. How much are you willing to spend for this product?
₱20-₱30 ₱31-₱40 ₱41-₱50