“Difference between Filipino Traditional

Methods of Food Preservation”

PREPAIRED BY:

Aljane Apolonio Arlleano

Jon Sagun Mateo

Maria Amor Labrador Gaborno

Mivelyn Damaso Vinas

Zosie R. Balot
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CHAPTER 1
The Problem and Its Background

Abstract
Food preservation is determined by the use of
yeast and other ingredients to make preserving
the food and making procedures for making food
preservation, we use herbal ingredients to
preserve food, and we make inquiries to people
who have been selected for many experiments
that take up to a week to find out how to
preserve food for foodstuffs as it has been
preserved, we found elements in articles and
textbooks to find out more about food
preservation, in search we also made our
ingredients to learn more about soluble food
waste, my interview will be made in Brgy San
Gavino Victiria Tarlac, and also to know the
differences between modern and traditional
preservation need to find the ingredients
needed in the preparation of foodstuffs.
 3
Introduction
Modern methods include canning,
pasteurization, freezing, irradiation, and the
addition of chemicals. Advances in packaging
materials have played an important role in
modern food preservation. Meat
preservation helps to control spoilage by
inhibiting the growth of microorganisms, slowing
enzymatic while Traditional Methods of Home
Preservation. Before our modern
preservation methods came into popularity food
was preserved in some odd and ingenious ways.
Including: drying, fermenting,
pickling, dry salt, curing, smoking, sealing
and cellaring. Drying was a common method
for drying fruits and some vegetables.
In the past, and still the case especially
in the rural areas, refrigeration is available
or beyond the reach of many Filipinos. The hot
climate of the Philippines further accelerates
microbial growth enhancing potential food
spoilage. Thus, many processed food products in
the Philippines and Filipino cuisine therefore
have evolved to ensure food preservation without
the need for refrigeration. Alternatively,
vegetable, fish and meat products are bought
daily to ensure freshness.
Here in Victoria many people do not have a
refrigerator so it is difficult for them to
preserve food because of the price of the ref
price it's good to know how to keep food
preservation even when there are not enough
money to spend on food left over In our study we
will discover alternative ways to preserve food
with modern and traditional help in the town of
Victoria

4
In our preparation of food preservation
methods there are some treatments to be used to
preserve food against bacteria. We will study
what needs to be done to improve food
recuperation. With the help of science know the
answers to food preservation. And we will use
tools to find out the ingredients in making food
preservation solutions
Preservation usually involves preventing the
growth of bacteria, fungi such as yeasts, and
other microorganisms, as well as retarding the
oxidation of fats which cause rancidity. A
number of methods of prevention can be used that
can either totally prevent, delay, or otherwise
reduce food spoilage.
All foods begin to deteriorate, or spoil, as
soon as they are harvested or slaughtered. Most
spoiling is caused by microorganisms such as
bacteria or mold, or by chemical changes within
the food itself due to enzyme action or
oxidation. The purpose of food preservation is
to stop or slow down the spoilage.
Pickling rivals freezing, canning and drying
for preventing foods from spoiling. It also adds
unique flavors to meals that might otherwise be
boring. Many fermented foods are also good
sources of nutrients, including vitamins, amino
acids and healthy bacteria.
Some foods such as fruits and vegetables are
available in some season and not in others. Other
foods are more abundantly available in some
season than in others. So civilized men adopted
techniques to preserve such seasonal foods
intact for later use. Food preservation methods
have been followed by men since times
immemorial. Now modern technology has been
widely introduced in this branch, by
understanding the importance of such food
processing methods in human life.
Bacteria in these foods can cause mild to
severe illness, even death. There are several
choices of methods to preserve food:

5
Canning, freezing and dehydrating. As you choose
your food preservation method, some important
factors to consider include storage space for
equipment and preserved food.

Statement of the Problem

1. How the respondents are be described in
terms of.
1.1 Age
1.2 Sex
1.3 Job
1.4 Cooking Experience
 1.5 Family Income
1.6 Own Income
2. What is the Filipino traditional and
modern methods of food preservation in terms
of?
2.1 Food Process
2.2 How long is preservation?
2.3 What Ingredients are used in Preserving?
2.4 food preservation method
2.5 preservation procedures
2.6 affordability of product
3. What are the causes of food decay?
4. What is the process and way to prevent food
damage?
5. What is the implication of the study and on
Food Preservation?

6
Significance of Study

This study aimed to determine the This

study is aimed at identifying how to preserve
food without chemical and using alternatives
and low food preservation prices and to avoid
eating disruption of food as a result of fresh
and easy to decompose food you need to find a
Food.

Preservation refers to the conservation

of food for future consumption via methods that
kill or inhibit the growth of microorganisms.
These methods include: Chemicals, which can
be preservatives that prevent food from
spoiling. ... Canning, which uses high heat to
kill microbes.

This study only limits the study of the

people in Victoria, to improve the preservation
of food.

The purpose of our study is to help cooks

and bakers in our town, and pay attention to
foods that can quickly decay at low
prescription food prices, and improve the
cooking industry here in Victoria and avoid
fast food consumption because foods can easily
decompose so we make a way to solve this
problem.
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Scope and Delimitation of the Study
This research attempted to determine the
avoidance of early degeneration of food and the
use of cheap ingredients reaching the Victoria
community, because of the time the cost and
many wasted foods are expensive, also attempt
the terms of food quality, food price,
equipment price, and identify the source of
decay of foods.
The researcher has limited this research to
San Gavino Victoria Tarlac as consist of five-
cooker in San Gavino so we learn more about the
problem.
 8
Definition of terms
For better understanding of this study, several
relevant terms are defined as follows:
Preservation- the act, process, or result of
preserving something: such as
(https://www.merriam-
webster.com/dictionary/preservation)
Food- material consisting essentially of
protein, carbohydrate, and fat used in the body
of an organism to sustain growth, repair, and
vital processes and to furnish energy
(https://www.merriam-
webster.com/dictionary/food)
Decompose- to separate into constituent parts or
elements or into simpler compounds
(https://www.merriam-
webster.com/dictionary/decompose)
Fruit
Cheap- charging or obtainable at a low
price
(https://www.merriam-
webster.com/dictionary/cheap )
Fruit- a product of plant growth (such as
grain, vegetables, or cotton)
(https://www.merriam-
webster.com/dictionary/fruit)
Vegetable- a usually herbaceous plant (such as
the cabbage, bean, or potato) grown for an
edible part that is usually eaten as part of a
meal

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Chapter 2
Review and Related Literature studies
This chapter reviews related literature and
studies which serves as frame of reference for
this study. Related literature and studies,
foreign and local, are presented such that some
of the present study’s variables have been
tackled.

Related literature
Bacteriocins are antibacterial proteins
produced by bacteria that kill or inhibit the
growth of other bacteria. Many lactic acid
bacteria (LAB) produce a high diversity of
different bacteriocins. Though these
bacteriocins are produced by LAB found in
numerous fermented and non-fermented foods,
nisin is currently the only bacteriocin widely
used as a food preservative. Many bacteriocins
have been characterized biochemically and
genetically, and though there is a basic
understanding of their structure–function,
biosynthesis, and mode of action, many aspects
of these compounds are still unknown. This
article gives an overview of bacteriocin
applications, and differentiates bacteriocins
from antibiotics. A comparison of the
synthesis, mode of action, resistance and
safety of the two types of molecules is
covered. Toxicity data exist for only a few
bacteriocins, but research and their long-time
intentional use strongly suggest that
bacteriocins can be safely used. (Jennifer
2001)
 Hurdle technology was developed several
years ago as a new concept for the production
of safe, stable, nutritious, tasty and
economical foods. It advocates the intelligent
use of combinations of different preservation
factors or techniques (‘hurdles’) in order to
achieve multi-target, mild but reliable
preservation effects. Attractive

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Applications have been identified in many food
areas. The present article briefly introduces
the concept of hurdle technology, presents
potential applications and gives details on a
recently concluded study concerned with this
topic and to which scientists from 11 European
countries have contributed. (Leistner1995)

The term food preservation refers to any

one of a number of techniques used to prevent
food from spoiling. It includes methods such as
canning, pickling, drying and freeze-drying,
irradiation, pasteurization , smoking, and the
addition of chemical additives. Food
preservation has become an increasingly
important component of the food industry as
fewer people eat foods produced on their own
lands, and as consumers expect to be able to
purchase and consume foods that are out of
season.
The vast majority of instances of food
spoilage can be attributed to one of two major
causes: (1) the attack by pathogens (disease-
causing microorganisms) such as bacteria and
molds, or (2) oxidation that causes the
destruction of essential biochemical compounds
and/or the destruction of plant and animal
cells. The various methods that have been
devised for preserving foods are all

Designed to reduce or eliminate one or the

other (or both) of these causative agents.
(Encyclopedia 2003)

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Foreign
 The growing popularity of vegetable
gardening and buying locally grown produce has
sparked an increase in home food preservation,
such as canning, freezing, and drying. While
some home food preservation techniques are more
difficult than others, it is important to know
how to preserve food safely. Workshops are
offered through the University of Rhode Island
Cooperative Extension and the Department of
Nutrition and Food Sciences throughout the year
to ensure that residents know how to properly
preserve produce without causing foodborne
illnesses. (USDA 1989)

Local

Food preservation is good housekeeping art

witch has been with us for hundreds of years.
The following tips and advice will show you how
best to prepare fruit and vegetable for drying.
When picking fruits and fresh vegetable for
drying process it is important that you choose
fresh procedures otherwise the decomposition of
the food itself may have already gone too far.
(kawaling pinoy recipe2004)
 12

Conceptual Framework

This study determine the Filipino

tradition of food preservation in San Gavino
Victoria Tarlac in terms of, preserving food
and affordability of the cost/value of
ingredients, it was also conducted to determine
what action can be propose to improve in San
Gavino.

Action can be propose to improve

Traditional food preservation

Effects on Health
Price
People in San
Ingredients Gavino
Quality of food
 San Gavino Victoria, Tarlac
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CHAPTER 3
Methods and Procedure

This chapter shows the methods and techniques

of the study, the population and samples the
data gathering procedure, and also the
statistical treatment of the data.
This study will determine the effectiveness
of Filipino traditional methods of food
preservation making ingredients that help with
long-term food storage
Methods of research used
The descripted experimental, and interview
of research will be used in this study
descriptive because its main concern is to get
the holistic view of the characteristic of the
subject exposed to blended learning giving
ingredients to the citizens of San Gavino by
providing a week and if their food is preserved
and they avoid the rotten food, the ingredients
are obtained from the textbooks and articles we
studied
Subject of the Study
In these experimental studies five homes
have been chosen to participate in the process
which will comprise the experimental group.
Students receiving blended instruction will
be chosen as experimental group of the study,
those receiving house instruction will be
interviewed, and the respondents will interview
five people from San Gavino's barangay

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Sampling Design
We make inquiries and provide the
ingredients they will use to preserve a single
day later that we will discover the result of
our food reserve, our ingredients are from the
textbook and the articles we studied, we
provide questionnaires that they will be
responsible for in their experience to preserve
food using traditional food preservation in the
Philippines from overseas
Research Instrument used
The following instrument will be used in
the conduct of the research
1. Interview Our interview questions are
distributed to the students who will study
this simple and easy question.
2. Questioner We made a question that they
would answer on paper and distribute to
colleagues in the study