Republic of the Philippines

BICOL STATE COLLEGE OF APPLIED SCIENCES AND TECHNOLOGY

City of Naga
Telephone No. (054) 472-0416 Loc. 145 | Fax No. (054) 472-0415

OFFICE OF THE VICE PRESIDENT FOR ACADEMIC AFFAIRS

GRADUATE SCHOOL

Proposed Title: Smoked Cockles Fishball

Research Discipline: Food Technology

Scientific/Theoretical Background to the Study

Fishball is considered one of the most popular products in the Philippines and the
entire Southeast Asian region (Kok et al., 2013, cited in Sarmiento et al., 2018). Fishballs
are edible, bell-shaped patties made from pulverized fish, and they have been a favorite
Filipino snack; it is among the top food products sold in the streets. Fish balls are named
differently. Locally, in the Philippines, if not termed a fish ball, it is called Ola-bola, and it
is regarded as the Philippine caviar (Golangco 2010 & Kok et al., 2013, as cited in
Sarmiento et al., 2018).

Research has already been conducted in food and technology about fishballs but
is limited. A study by Chowdhury, Islam, and Alim (2017) on the development and
evaluation of fishballs with fish mince powder supplemented with potato flour along with
other ingredients showed that fishballs prepared from the ingredients having 35% mince
powder have the highest flavor rating. Fishball containing 30% mince powder has the
highest overall acceptability.

Similarly, a study by Mugale et al. (2015) on the storage characteristics of fish

balls prepared from minced Tilapia meat at 0-2 C upon treatment with a preservative such
as potassium sorbate (2%) revealed that the product treated with potassium sorbate (2%)
had better acceptability up to 20 days. Furthermore, in a study by Yean, Chai, and
Motohiro cited in Pandi (2019), the proteins recovered from the wash water of fishball
processing were used in fish crackers, and up to 10% of the wash water proteins were
acceptable to taste of the panelists. The color, appearance, and crispiness were not
affected; the flavor score declined when the 20% and above wash water proteins were
used. This also reflects the scores for overall acceptability. The fish crackers with 10%
wash water proteins contain more protein and less fat.

The studies conducted locally and internationally, such as Sarmiento (2018),

Chowdhury, Islam, and Alim (2017), Yean, Chai, and Motohiro cited in Pandi (2019),
focused on studies of fishball containing fish. In this current study, the Smoked Cockles
Fishball contains smoked, dehydrated, and powdered cockles, powdered sweet potato,
and powdered cassava. Using Kolter & Keller's (2012) New Product Development
Process, Smoke Cockles Fishball will be developed. This development consists of six (6)
stages which comprise Stages (1) Idea Generation, (2) Idea Screening, (3) Concept
Development and Testing, (4) Food Analysis test of the sensory characteristics such as
appearance, aroma, palatability, and texture, (5) Nutritive value and cost analysis test;
and (6) Conduct of consumer acceptability test.

Knowledge Gap to be filled:

Although some researchers have already expounded on this topic of fishball,
these studies are limited in some areas. The available data in the field focus more on
developing and testing the established food product of fishball containing fish. Hence,

Website: www.biscast.edu.ph email: gradschool@biscast.edu.ph

 Republic of the Philippines
BICOL STATE COLLEGE OF APPLIED SCIENCES AND TECHNOLOGY
City of Naga
Telephone No. (054) 472-0416 Loc. 145 | Fax No. (054) 472-0415

OFFICE OF THE VICE PRESIDENT FOR ACADEMIC AFFAIRS

GRADUATE SCHOOL
given the limited data available on the development of fishball using cockles, sweet
potatoes, and cassava, this study on Smoked Cockles Fishball will be conducted to
contribute to the existing literature. The researcher will determine the fishball's sensory
characteristics and consumer acceptability in terms of appearance, aroma, palatability,
and texture. A comparison of the fishball found in the market and the developed fishball
based on nutritional value and cost will be identified. Although studies have been
conducted on fishball development, no study is available in libraries and other resources
about the development of smoked cockles fishball. Hence, this is the gap that the study is
trying to bridge.

Main Research Question: The primary concern of this study is to develop smoked
cockles fishball; specifically, this study will answer the following specific questions:

1. Determine the processes involved in the preparation and cooking of Smoked Cockles
Fishball;
2. Determine the sensory characteristics of Smoked Cockles Fishball in terms of
appearance, aroma, palatability, and texture;
3. Determine the consumer acceptability of Smoked Cockles Fishball in terms of
appearance, aroma, palatability, and texture;
4. Compare the Smoked Cockles Fishball to the existing fishball the market in terms of
nutritional value and cost.

Research Design, Methods, and Materials

Research Design:

This study will use the experimental research design; the researcher manipulates
and controls a variable. According to Morton and Williams (2009), Experimental Design
refers to a blueprint of a procedure that enables researchers to test the hypothesis by
reaching valid conclusions about relationships between dependent and independent
variables. Particularly in this study, the researcher will develop smoke cockles fishball.
Then, a descriptive research design will be used to describe this product's sensory
characteristics and acceptability level in terms of appearance, aroma, palatability, and
texture. Furthermore, a comparative design will compare the developed product with the
existing fishball in the market in terms of nutritional value and cost. 

Research Methods:

This study will use the Research and Development (R&D) method, which involves
investigative activities to acquire new knowledge, create new products or services and
improve existing ones (University College London). Moreover, the R & D method is used
to produce a particular product and test its effectiveness (Sugiyono, 2014). There are
many activities to systematically conduct in this study, from planning, product
development, trials, and evaluation. All the processes, stages, and occurrences will be
recorded for further modifications during the trial period. When

Website: www.biscast.edu.ph email: gradschool@biscast.edu.ph

 Republic of the Philippines
BICOL STATE COLLEGE OF APPLIED SCIENCES AND TECHNOLOGY
City of Naga
Telephone No. (054) 472-0416 Loc. 145 | Fax No. (054) 472-0415

OFFICE OF THE VICE PRESIDENT FOR ACADEMIC AFFAIRS

GRADUATE SCHOOL
done, an evaluation will follow. If the new product passes the evaluation, finalization is the
last step. Moreover, in order to collect the data needed, the data collection methods,
which are Survey questionnaires and Informal Interviews, will be used.

Materials:
The materials refer to the tools and ingredients used in the development of Smoked
Cockles Fishball such as utensils and equipment, including the bills for each item. The
ingredients are cockles, sweet potato, cassava, all-purpose flour, thyme leaves, salt to
taste, water, and garlic. Tools such as knife, non-stick frying pan, tongs, bowl or plate,
measuring cup, spoon, fork, weighing scale, ladle, charcoal, smoke house, blender, and
tray will be used.

Most Relevant References

Chowdhury, M.S.A, Islam, M.N., and Alim, M.A., (2017). Development and evaluation of
fish ball from fish powder supplemented with potato flour. Department of Food
Technology and Rural Industries, Bangladesh Agricultural University.

Kolter, P. & Keller, K.L. (2012). Marketing Management. Pearson Inc. Prentice Hall, One

Lake Street, Upper Saddle River, New Jersey.

Mugale, R.R., et. al. (2015). Storage characteristics of fish ball prepared from minced
meat of Tilapia (Oreochromismossambicus) at 0 to 2 C. International Journal of
Sciences & Applied Research. IJSAR, 2(12), 2015; 96-102

Neilson, M.M. (2016). Consumer preference of ground beef patties with varying
percentages of finely textured beef. ResearchGate

Sarmiento, K. Santos, M.D. Pereda, J.M. & Ventolero, M. F. (2018). Not fish in fish balls:
fraud in some processed seafood products detected by using DNA barcoding.
Philippine Science Letters. ResearchGate, pp. 1-36.

Name/Signature of Proponent: Jenny Rose F. Feolino

Adviser:

Website: www.biscast.edu.ph email: gradschool@biscast.edu.ph