Name: Angel Queenee D.

Dequito 16, 2011 2011 EXPERIMENT 2

Date Performed: June Date Submitted: June 23,

Form of Preparing Fish for Processing I. Introduction Fish processing has its goal of ensuring high quality product and extending fishs shelf life. Fish, due to its chemical composition is a perishable raw material. In order to reduce the bacterial process, fish must be beheaded, gutted, washed, and chilled in order to inhibit unfavorable enzymatic and microbiological processes immediately after the death of the fish. Filleting and freezing of fresh fish for onward distribution is a natural subdivision into primary processing, thus we must have know-how on the different ways of filleting a fish. Objective: to make a single, butterfly, and block fillet and to determine the percentage yield of the fillets made II. Methodology 1. Each person is given three pieces of fish for single, block, and butterfly fillet respectively. 2. Wash the whole fish. Drain. Weigh individually; make sure that you know how to use the weighing scale. 3. Fillet the fishes (Single, Block, and Butterfly). 4. Weigh again for final weight. 5. Keep the fillets in Styrofoam tray or pack containers. 6. Freeze for it to be used for salting and drying experiment. III. Results and Discussions Table 1: Individuals Fillet Weights Fillet Single Arteta 59. 36.7 Castanar es 58. 34.3 Dequito 61. 35.4 Failago 63. 35.1 Ledesma 61. 34.3

Block Butterfly

1 71. 7 62. 0

61.3 53.4

2 59. 5 50. 5

50.5 42.9

7 73. 6 50. 7

60.0 43.6

3 51. 6 38. 6

44.5 33.6

6 68. 8 55. 6

58.3 48.1

Table 2: Groups Average Original and Final Weight Fillet Single Block Butterfly Computations: Dequitos Percentage Yield of Fillets [(Original Weight Final Weight)/ (Original Weight)] x 100% Single Fillet: [(61.7 35.4)/61.7)] x 100% Single Fillet: 42.63% Block Fillet: [(73.6 60.0)/73.6)] x 100% Block Fillet: 18.48% Butterfly Single: [(50.7 43.6)/50.7)] x 100% Butterfly Single: 14% Average Original Weight 60.78 65.04 51.48 Average Final Weight 35.16 54.92 44.32

Groups Percentage Yield of Fillets Single Fillet: [(60.78 35.16)/ 60.78)] x 100% Single Fillet: 42.15% Block Fillet: [(65.04 54.92)/ 65.04)] x 100% Block Fillet: 15.56% Butterfly Fillet: [(51.48 44.32)/ 51.48)] x 100% Butterfly Fillet: 13.91%

The experimenters percentage yields of filleting are a little higher compared to the average or the groups percentage yields. Percentage yield computations give the processor the idea of having good production or yields. It is important in business that you will not discard a lot of flesh in filleting. Fish filleting must be carefully done by removing the unimportant parts excluding the flesh or fish meat to ensure higher final weight of the fish fillet or flesh. In filleting, strict controls and measurements are observed in order to ensure that all processing stages are carried out hygienically. Hazard Analysis Critical Control Points (HCCP), one of the certifications given to fish processing companies, is a system that identifies hazards and implements measures for their control. The supply of frozen fish fillets is growing in both developed and developing countries. Single Fillet is done through these steps: 1. First cut behind the head while angling the knife toward the front of the fish. There is a lot of good flesh on the top side where the fillet extends under the bony plate of the skull and angling the knife will ensure you don't waste it. Cut down to the bone and follow the line through to just behind the fins on the gut cavity. 2. Turn the fish and run the knife just clear of the fins with a slight downward angle. When you feel the knife is down to the bone reduce the angle and follow the bone until you come up against the backbone. 3. Peel the filet back and run the knife over the backbone severing the small lateral fish bones in the process. Stop at this point. 4. Turn the fish over and repeat the first cut you made behind the fish head on the other side. 5. Repeat the second cut near the dorsal fin with the knife angled slightly down. Butterfly fillet is done through these steps:

1.

Washing. Wash fish upon arrival from the market. Scales may or may not remove.

2. Splitting. Split fish on the dorsal side starting from the tail to the head by running the edge of the knife along the backbone. 3. Removal of internal organs. Lay fish open like butterfly fillet. Remove gills and internal organs. Wash fish to remove blood and dirt. The black membrane covering the belly cavity may or may not be removed depending upon the consumers choice. Wash fish in running water. 4. Removal of backbone dorsal fin. Remove backbone by laying fish flat on the cutting board with the skin down. Hold the knife in a horizontal/slanting position and cut in with the tip of the blade along the backbone from the head to tail. Trim off the dorsal fin. Block fillet is cut through the belly while Butterfly fillet is through the dorsal part of the body. Both are also gutted, washed, and chilled but not beheaded. V. Conclusion The percentage yield results are taken from a beginners work thus it is concluded that the result values are hypothetically higher that the average percentage yields produced by fish processing companies. High weight or the yield of fish meat is recommendable. It is also better to have lower weight wastes produced (guts, bones, head, and etc.). The experimenters percentage yields (Single Fillet: that was removed from the original weight. V. References Fisheries and Aquaculture Development. FAO Corporate Document Repository. Freshwater Fish Processing and Equipments in Small Plants. 1996. Preliminary Processing of Freshwater Fish retrieved from http://www.fao.org/docrep/w0495e/w0495E03.htm Wikipedia. 2 June 2011. Fish Processing retrieved from http://en.wikipedia.org/wiki/Fish_processing Blog at Wordpress.com. How to make a boneless bangus. 18 March 2009. Pre-preparation retrieved from 42.63%; Block Fillet: 18.48%; Butterfly Fillet: 14%) refers to the fraction of the fishs weight

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