Researcher: Anastacia G. Zulueta
Abstract:
This research entitled “A Study in the Use of White Wine in Dried Fish” aims to produce good quality dried fish.
Drying is the best option to preserve fish during sunny weather for lesser production cost considering the cost of cold storage or the use of ice and bulky handling if it is transported n chilled state. But the process of drying needs some considerations like strong odor formation especially when there is much delay if done in volume. To minimize this undesirable characteristic of dried fish, the researcher adds white wine in the brine used to salt the fish before drying.
White wine has high alcohol content that serves as disinfectant to lessen the bacterial load in fish before and during the process thus inhibiting the growth of spoiled microorganisms that cause putrefactive odor in the finished product. Since the brined fish smells alcohol, flies are not attracted to the fish even if these are placed in the open air during drying. The dried fish treated this way has less fishy smell and can even be placed in bags without fear of becoming nuisance even in air-conditioned room.