SEAWEED FOOD PRODUCTS: MORCON, LUMPIA & LONGGANIZA

Ana Isabel G. Echaluce, Gemma D. Cedro and Aida S. Andayog

Lecture / Demonstration during the Bureau of Agricultural Research (BAR) Seminar Series on September 23, 2015 at DA – BAR, RDMIC Bldg., Visayas Ave., Cor. Elliptical Rd., Diliman, Quezon City

Introduction Seaweeds are abundant in

coastal areas of Bicol Region The life of seaweed industry

is primarily dependent on the demands for the products

Farming seaweeds can be boosted by the processing/ manufacturing industry

Utilization of seaweed has long been discovered since 19th century as food stabilizer. Accrdg to Marine Resource Develop Corp (1997) that …

seaweeds regulates and control moisture loss improve meat texture and slice ability with firmer and

more manageable texture meat can be more readily set into leaves or into new

product that contribute to greater & more stable pork

As valuable product, nutritive and as medicine.Enhance health, boost immunity, detoxifyCan help to build and sustain the broad nutritional balance of vitamins, minerals and vital nutrients on which optimum health and vitality depends.

Kappaphycus / Eucheuma

species

Spinosum Brown

Spinosum Green Spinosum Red

Zamboanga RedRambungan

SurigaoMacapordoy K. alvarezii

Refined Carageenan (RC)

Semi – Refined Carageenan (SRC)

Ability to form clear solutions

Philippine Natural Grade (PNG) Alkali – Treated Carrageenan (ATC) Processed Eucheuma Seaweeds (PES)FOOD PRODUCTS NON – FOOD PRODUCTS

TYPES USES TYPES USESMeat ProductsIce Cream Milk ProductsPet FoodSyrupPuree/Gel

Fat stabilization, thickening, bodying, prevents separation, suspension

Cosmetics Toothpaste Lotion Water – based Paints Fertilizer

BindingStabilizationBodyingSuspension

Use as human food

Sources of raw materialsfor phycocolloid productionfor industrial usesfor pharmaceutical uses

Use for wastewater treatment Utilize as animal feed Use as fertilizer

Seaweeds are low-calorie foods.Easy digestible sugars and fats.Nutritional profile: very rich in iodine also include minerals, essential fatty acids, nucleic acids like RNA & DNA, phyto-chemicals as carotenoids, protein and fiber.

With several technologies or products that could

be generated:

From the whole plant: morcon, pickles , spaghetti, candies, lumpia, longaniza, etc.From the extract :

Puree/Gel - pansit/noodles/jam/nata de seaweed

seaweed juice/ sauce or seaweed dip chips/craknels/macaroons, mazapan , seaweed leche flan, etc.

Pulp/Residue – animal feed / fertilizer

are easy to eat are easy to prepare are easy to cook are delicious and nutritiousare available and affordable

Traditional Formats Value Adding Products

Fresh SeaweedsDried SeaweedsAlkali – Treated

CarrageenanPNG Chips

Seaweed Morcon,Pancit/Noodles

Seaweeds Jam/Marmalade/Nata

de Seaweed/”Namnam”/ Instant Food/seaweed

choco/molido/Seaweeds

Tart/Pickles/candies,etc.

establish an enterprise with commercially viable seaweed-based products

Formulate the 3 in 1 seaweed food products: morcon, lumpia & longanisa;

Determine the optimum level of seaweed content as food extender;

Determine the effect of seaweed in the sensory attributes of the products improved;

Present a simple cost & return of analysis of seaweed products.

general:

specific:

Chopped rehydrated seaweed (E. alvarezii / E. spinosum)

Ground Meat/Fish Sausage Omor Pickles Carrots

Ingredients:

Egg Cheese Raisins Sugar Salt Garlic Onion

Ice boxMixing bowlBasinPailsSteamerChopping boardKnivesColanderMeasuring cups & spoonStainless traysWeighing scaleStoveCling wrapAluminum foil/Banana leaves

Materials/Utensils/Equipment:

Seaweed Morcon

Seaweed Lumpia

Seaweed Longanisa

Lot A (Control) no seaweed

Lot B100g (10%seaweed)

Lot C250g (25%seaweed)

Lot D500g (50%seaweed)

Ranking for Preference

QDA

General Acceptability

Sensory Evaluation

Color Aroma TextureAppearance Flavor

ANOVA

DMRT

Cost and Return Analysis

3 in 1 seaweed food products formulated and improved:

1) morcon2) lumpia3) longanisa

Seaweed Morcon – add sliced whole hard boiled egg Seaweed Lumpia - add with

vegetables

Product

Enhancement

Results

Morcon with 50% seaweed was the most preferred and accepted

Tested for proximate composition

Samples were submitted to:

1. DOST5 & FNRI, Bicutan, Metro Manila for Nutritional Analysis

2. Food Technology Research Laboratory, BU Tabaco Campus, Tabaco City for Moisture Content and Total Ash Determination

Proximate Composition of Seaweed Morcon: Lot A, no seaweed and Lot D with 50% seaweed

ProximateComposition 

Amount Percentage

Control No Seaweed

Lot D 50 %

SeaweedDifference

Aw 0.963 % 0.971 % 0.008

Moisture 56.2 % 61.3 % 5.1

Total Ash 2.5 % 2.0 % 0.5

Table 8. Proximate Composition of Seaweed Morcon

Proximate Composition of Seaweed Morcon: Lot A, no seaweed and Lot D with 50% seaweed

Items Unit Cost (Php) Lot A Lot B Lot C Lot D

Meat (Pork/Fish)

160 160 144 120 80

Seaweed 80 0 8 20 40Ingredients:SausageOmorPicklesEggCheeseRaisinSugarSaltGarlicOnionCarrotsWater

 8

11189

16142186

125

 8

11189

16142186

125

 8

11189

16142186

125

 8

11189

16142186

125

 8

11189

16142186

125

Labor 120 120 120 120 120Gas 10 10 10 10 10 Total Cost   300 292 280 260ROI 33% 35% 37% 40%Note: Total Yield (Volume) :10 pcs (125g) of seaweed morcon Unit Price :Php 60.00/pc.Total Yield (Value) : Php 600.00 

Table 9. Cost and Return Analysis Data of Seaweed Morcon

Economic Viability

Seaweed Value-added Products

Gelidiumpuree

K. alvarezii & E. spinosum puree

Seaweed fish morcon

Total Fat 1.2

Protein 14.3

Carbohydrates 5.5

Ash 3

Moisture 76

FE (kcal) 90

Na* mg 711

Iodine 82.3 ug 16.5 ug

Nutritional Analysis

Seaweed, is a good additive/extender in meat-processed products such as morcon, longanisa and lumpia .

Seaweed, as good texture-modifying agent. The higher the percentage of seaweed contents the better the product in terms of texture and appearance (recommended ratio is 1:1).

Seaweed, increases moisture content of the product which needs refrigeration.

Seaweed, when added to meaty product gives significant reduction in production cost and provide more nutritional value to the products

Based on the results of this study:

Conclusion/Recommendation

The product have undergone market trials that ensure the product competitiveness in the market

dissemination of these technology to the consuming public was already undertaken thru trainings, techno-demo, trade fair and product exhibition

provides a significant contribution in post harvest technologies for seaweeds commercialization

formulated to give consumers healthy options of food products & awareness of its health and economic benefits while still adopting the favorite Filipino foods

provides as basis in developing small-scale business enterprise that could be adopted by family, individual or groups in many coastal villages in Bicol region

Seaweed Lumpia

Nata de Seaweed

Seaweed Pickles

Seaweed Pansit

Seaweed Dried Candy

Seaweed Jellyflan Seaweed w/ Spaghetti Sauce

Seaweed Morcon

Seaweed Choco

Seaweed TartPili con Seaweed Minikeyk

MAZAPAN Pili & Seaweed

Bar

Seaweed LumpiaSeaweed Longanisa

“Be cautious of the food you have taken , day to day ““Nutritious food is the most powerful means of preventing diseases.

Thank you for the financial support:

BFAR RO5and

DA – Bureau of Agricultural Research in collaborations with:

LGUs of Albay & SorsogonPOs/Fisherfolk of Bicol

“To God be the glory”

BFAR5-RFRDC***

Dios Mabalos!!