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Chapter 2

REVIEW RELATED LITERATURE AND STUDIES

This portion of study presents a review of relevant information, ideas, and

concepts both local and foreign literature, and also the related literature. The literature

and studies cited in this chapter tackled the different concepts, understanding, and

ideas, generalization or conclusion and different development related to this study in

the past up to the present and which served as the researchers guide in developing the

project. It also included the synthesis to familiarizing information that are relevant

and similar to the present study.

Related Literature

Milkfish- is also known as chanos-chanos-rich in minerals such as potassium,

calcium, magnesium, and salt are abundant in milkfish. Calcium and phosphorus are

necessary minerals for growth and are the primary components of human bone

tissue’s structural components (Murthy et al., 2016). Low sodium and high potassium

values were found. It has been proposed rethat a sodium to potassium ratio of less

than one in food helps to prevent cardiovascular disease (Perez, Ellen & Chang,

2014). The milkfish, also known as bandeng or bangos, is a silver-colored Pacific salt-

water fish that lays its eggs in shallow coastal waters and can withstand low salinity

of water. It is a source of animal protein, B-complex vitamins and selenium, but it also

a significant source of fat, saturated fat, cholesterol and calories.

https://www.britannica.com/animal/milkfish
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Carrots are a good source of beta-carotene and have a high fiber content. Beta

carotene is necessary for healthy vision, skin, and regular growth. Carrots are high in

fiber, vitamin C, potassium, vitamin B6, folate, and a variety of minerals such as

calcium and magnesium.

Except for beets, carrots have a higher natural sugar content than all other

vegetables. As a result, they make a delicious raw snack and a delightful addition to a

range of cooked foods. Add carrots to your diet to keep your 20/20 vision because

they contain important elements that aid in their maintenance and development. Beta-

carotene, lutein, and zeaxanthin are all important nutrients for eye health. Even a

single deficiency of one of them can result in serious eye issues. Macular

degeneration and blindness can occur as a result of a shortage of beta-carotene,

whereas the remaining nutrients are essential to prevent vision loss as people age.

Many people ignore crunchy vegetables because they are unaware of the

benefits they provide. They have no idea what they are missing out on. One of them

contains antioxidants, which are abundant in carrots. The negative effect of wandering

radicals can induce constant oxidation, which can lead to weak organs. These radicals

aren’t just bad for your organs; they can also wreck havoc on your immune system.

So, consume carrots on a daily basis to avoid cell mutation, protect your DNA, and

prevent many cancers.

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According to studies, eating foods rich in carotenoids can reduce cancer risk.

Carrots' antioxidants are the real reason for this discovery because they are stronger at

combating leukemia cells while also lowering your overall chance of developing

cancer. It has a lot of fiber, which is essential for digestion because the body can't

release waste without it. Constipation and even hemorrhoids can result from a lack of

fiber in the diet, thus carrots must be consumed to avoid this. Carrot fiber adds weight

to the body's waste material, making it easier to transit through the system. Carrots are

now recognized as a diabetic-friendly and preventative.

Onions of all colors (even white) are high in vitamin C and vitamin B6, folate

and potassium Furthermore, onions are a low-calorie way to season a food without the

use of high-calorie ingredients such as butter or salt garlic is a plant in the onion

family that is grown for its flavor and health benefits advantages. It includes sulfur

compounds, which are suspected to be responsible for a number of health problems

advantages.Onions have compounds that can help protect cells from damage.

Antioxidants garlic and onions include compounds that can help protect cells from

harm and aging. It has the potential to reduce the risk og Alzheimer's disease and

dementia (Ducharme,2019).

Foreign Literature

We all are aware siomai or ‘shumai’ is a traditional Chinese dumpling which is

just one of it’s many dishes Filipinos adopted and embraced. And with that, these

yummy Chinese dumplings can be found almost everywhere in the Philippines, as

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well as many versions of it. In the groceries you’ll find pre-made packs of siomai,

restaurants do their own siomai, and even moms and other homecooks have their own

recipe of siomai.

https://themhayonnaise.com/pinoy-fave-siomai/

Japanese Siomai is a type of minced pork and sometimes with prawns where it is

wrapped in nori sheets instead of the usual dimsum wrapper, giving it a unique

seafood taste.

https://www.angsarap.net/2021/08/25/japanese-siomai/

Siomai king’s Hongkong Siomai is made with the finest quality meat and ingredients,

enveloped in an umami nori wrapper.

https://siomaikingfoodhubiloilo.com/product/siomai-king-hongkong-with-chili-garlic-

frozen/

Mandu is a general term for Korean dumplings that consist of a savory filling

wrapped in thin wrappers. There are many variations of mandu. Depending on the

filling ingredients, they are called (gogi mandu) meat as the ingredient in the filling,

(yachae mandu) vegetable, (saewu mandu) shrimp), kimchi mandu and so on. And

also depending on how they are cooked, they are called (jjin mandu) steamed, (tuigin

mandu) deep fried, (gun mandu) pan fried, or (mul mandu) boiled.
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Korean dumplings are filled with a mixture of various meats and vegetable. Mandu is

so versatile that can be use any type of meat you like (or none at all). Common

vegetable for the filling include napa cabbage, green cabbage, kimchi, bean sprouts,

mushrooms, zucchinis, garlic, onions, scallions, etc. Tofu and Damyeon (sweet potato

starch noodles) are also common in Korean dumplings.

https://www.koreanbapsang.com/mandu-korean-dumplings_20/

Local Literature

Philippines has its own version of siomai. It is often ground pork, beef,

shrimp, among others, combined with extenders like green peas, carrots and the like

which is then wrapped in wonton wrappers. It is either steamed or fried resulting in a

crispy exterior. It is normally dipped in soy sauce and squeezed calamondin or

calamansi, and for some, with an oily, spicy garlic mix. Filipino people loves siomai

that can usually get from food stalls and fast food restaurants, siomai is eaten as is,

with dip, toothpicks to facilitating handling, or with rice (using a spoon and fork).

Siomai food stalls become so popular now in the Philippines and it can be found

almost everywhere.

Related Studies

"Bangus siopao" study by "vendiola et al" 2 is related to bangus siomai as the

raw material used which is the bangus. The present study makes use of bangus as the

main ingredient in developing the siomai. Through this related study, it is referred as a
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examining or reviewing your projects/research subject. Experiments are carried out

and data is collected and analyzed in studies.

Foreign Studies

This   cited   Review   of   Related   Literature   and   studies  

are   connected   in   the research because it shows the focus of the acceptability of

making nutritious siomai based on the ingredients used by the researchers.

Today’s consumer is looking to satisfy their curiosity through exotic world

flavors, new food experiences, and learning the story behind the food.  With 55% of

consumers enjoying new global offerings and 48% describing themselves as   foodies,

it is not surprising that both the origin and originality of foods have become an

important factor in food formulations for manufacturers. Why not let these popular

international dishes enhanced with potatoes inspire new food products? Americans’

appetite for Asian foods is diversifying. According to IRI, Asian entrées grew two-

and-a-half times faster than other frozen dinners or entrées in 2018.One of the foods

gaining popularity with Americans is siomai, a popular street cuisine in the Pacific

Rim. Siomai, originating from a traditional Chinese dumpling, has made its way into

the hearts and stomachs of people around the world. As the siomai has risen in

popularity, so does transparency regarding food ingredients. Food transparency has a

big influence affecting food behavior today, and consumers tend to look for

verification of real ingredients on the food label. We can say that siomai is loved by

the Filipino and mostly the Pork siomai, that’s why the researcher wants it to become

much nutritious than the regular. The ingredients will be Milkfish.

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Milkfish, the only species known in the family of Chanidae, are widely

distributed throughout the tropical and subtropical regions of the Indian and

the Pacific Oceans. 1 This species is one of the finfish best suited for culture in

the tropics because of its fast growth, efficient use of natural foods,

herbivorous food habit, propensity to consume a variety of supplemental feeds,

resistance to diseases and handling, and tolerance to a wide range of

environmental conditions. Milkfish are euryhaline and can thrive in waters of 0

to 150‰ salinity Chhorn Lim (1991).

There is a limit information on the nutrient requirement of milkfish R. D.

Fortes (2017). Most studies showed that milkfish fry has a dietary requirement of 40%

protein, and 7-10 lipid. Studies on the protein-energy requirement of fingerlings

suggested that 30-40% protein, 10% fat and 25% carbohydrates are required.

Subsequent studies showed an optimum protein energy to total metabolizable energy

ratio of 44.4%. Amino acid test diets for milkfish had been formulated to contain

white fish meal, gelatin and appropriate amino acid mix Benitez, L. V. (1989)

Local Studies

According to an article by Salazar (2017), the Philippines is now one of the

fastest growing meat eaters in the world. It incorporates the statistics on the top 10 of

the quickest growing meat consuming nations, and Philippines is one of the highest

growing rates. Compound manual growth rate from 2011 to 2012 was predicted to be
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over 30percent a year for pork, chicken and beef. Per person the

consumption of meat decreased to 15 kilograms per person per year. Now it is 35

kilograms per person per year and it is continuing to grow.

Dim Sum is a famous street food in the country with the embracement of

siomai. Siomai is prepared from ground pork, beef, or shrimp in combination

with other extenders such as carrots and then wrapped in wanton wrappers. These are

usually steamed or fried before being sold (dela Cruz, Punzalan, Ramos, Reyes &

Barcelon,2013). Based on consumer’s survey, siomai rank number one on the most

preferred. Dimsum delicacy that is acceptable to 95% of Filipino. From segment A to

D of the Philippine market. Siomai is considered “darling of public consumer”

because siomai has just turned one of the bestselling street foods like fish ball

(Langco, 2013).

 Sensory Evaluation

Based on food, sensory evaluation is a scientific discipline that analyzes and

examines human responses to food and drink content, such as appearance, touch,

aroma, texture, temperature, and taste. It is an excellent opportunity for students to

review and provide comments on their dishes, test goods, and experimental ideas in

the classroom.

The specific method of sensory evaluation, as well as the various tests and

sensory language employed, must be taught. This will aid pupils in comprehending
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the procedure and expanding their sensory vocabulary. Students will also record and

create evaluative feedback to support their effort. Sensory evaluation is a scientific

field that analyzes and examines human reactions to the composition of foods.

 Texture

Some dumplings, such as Korean mandu or Chinese hakaw, have crystal skin

dumpling wrappers that are chewy, slightly transluscent, and soft, with a filling that is

tender and juicy with as much likeness of actual meat as feasible for the price range.

To produce this texture, starchy substances are frequently added to the dumpling

wrapper mix. While this type of wrapper isn’t readily available, it’s simple to

manufacture at home using a regular dumpling wrapper recipe. All you have to do is

make sure that tapioca starch or wheat flour make up 15 to 20% of your flour

blend.These can be found online.

Color

While many of us would want to believe that we are immune to deception, our

sense of taste is frequently tricked. Our sense of sight has deceived us. This is because

people have specific expectations about how food should be prepared. Should

investigate When the color of a food is odd or different from what we expect, our

brain tells us that it will also taste different. Color visual cues have long been

supported by scientific studies. Identify and evaluate the quality and flavor of the

foods we consume. Your taste buds play a critical part in determining the four main

groups of taste: salty, sweet, sour, and bitter flavors When your taste buds come into
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contact with food, they convey messages to your brain. taste interpretation via the

brain because we examine our meals.

 Taste

It has a jet-black color and looks to be created with finely chopped roasted

pepper skins in oil. It’s scarcely salty on its own, but it had the strongest flavor of the

bunch: charred and scorching hot, with a lasting sweetness from the roasted red

peppers. The siomai should be tasty (even without sauce) without being overly salty

or MSG-laden.

General Appearance

It tastes great and may be disguised with sauce. It is not necessary to wrap it

neatly; simply ensure that it is adequately sealed. Steam it, then serve it with a hot and

spicy sauce, and voila...delicious siomai/dumplings that can be served as an appetizer

or over sautéed noodles for a complete meal.

Cost of Production

The total amount of money required to produce a specific quantity of output is

referred to as the cost of production. "In Economics, cost of production contains a

specific connotation,"Gunthrie and Wallace write. It's all about the payments or

outlays required to obtain the production inputs of land, labor, capital, and

management required to generate a commodity. "Production costs are the costs that
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should essentially be received by resource owners in order to expect that they will

continue to supply them in a specified period of time," Campbell says.

Storage Life

Storing siomai properly and in the finest possible condition will let it live to its

full potential. Siomai must be kept cool. Certain conditions must be maintained in

order to get the most out of the storage rooms. Organizing your storage places will

provide you more space and make it easier to get to the food you've stored. Food that

is arranged in the refrigerator and freezer will help you conserve energy by allowing

you to get to the food you need faster. The temperature of the refrigerator or freezer

will decline the longer it is open. Because the appliance must run longer to return to

the proper temperature, rapid access is recommended.

RRL SYNTHESIS:

Milkfish is one of the healthiest and nutritious fish first occured around 800

years ago in the Philippines and spread in Indonesia, Taiwan, and into the Pacific. The

fish is loaded with omega 3 fatty acids and protein which is quite essential for proper

functioning of the body.

Milkfish have diverse amino acid compositions in their red and white meat,

liver, heart, and other organs. Histidine and taurine are the most abundant amino acids

in milkfish red and white meat, respectively, whereas taurine is the most abundant

amino acid in other organs (liver, gut, and heart) (Chyuan-Yuan et al., 1996). Milkfish
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meat contains a high amount of glutamic acid, which gives the brackish water fish a

savory flavour.