HomeIAMURE International Journal of Science and Clinical Laboratoryvol. 7 no. 1 (2015)

Value-Adding of Cordillera Pork-based Ethnic Food Delicacy (Etag) for Commercialization

Sonwright B. Maddul | Ruth S. Batani | Sherilyn B. Balauro | Cynthia D. Garambas | Myrna B. Walsiyen

Discipline: Science



This research has resulted in the development of science-based value-adding techniques to ensure food safety, consistent quality, and high market acceptability of an ethnic food delicacy called “etag.” A study was conducted to improve and standardize the methods of processing “etag” to ensure compliance with food safety and quality standards. Series of experiments were performed using the three different methods of preparing “etag.” The tests included sensory evaluation, chemical analysis, physical tests, and microbiological examination. Both hotsmoked and cold-smoked “etag” would require 9 kg of alnus trunk and 1 kg of alnus leaves for one day or eight hours of continuous smoking. Meanwhile, sun-dried “etag” would require 72 hours or three days curing and 56 hours sundrying. Results of the microbial analysis for cold-smoked, hot-smoked, and sun-dried “etag” are all negative and within the standard limit set for food by BFAD. The product quality and safety plan developed has contributed greatly in preventing cross-contamination and growth of pathogenic microorganisms as evidenced by the acceptable result of microbial tests conducted for cold-smoked, hot-smoked and sun-dried “etag.” Further study on the product, which will focus on the degree of salinity and its relationship to shelf-life, is recommended.