Publication Date:
2021-05-19
Description:
The fermented product from small rock oyster (Sacosstrea sp.) locally known, 'Sisi' is an essential source of livelihood in Zumarraga, Samar. Key informant interviews, ocular observation and focus group discussion (FGD) were conducted to find out the traditional practices used in producing 'Sisi'. Salient findings showed that non-standardized processing of Sisi was practiced, thus limiting the revenues derived from this marginalized industry. Furthermore, 'Sisi' has high ash content with high microbial count which indicates that there are some colonies that grow in the mixture. Hence, there is a need to standardize the methods applied in producing fermented small rock oyster 'Sisi'.
Description:
Published
Keywords:
Fermented small rock oyster, Traditional practices, Standardization
;
Chemical analysis; Commercial species; Fermentation; Fermented products; Livelihoods; Marketingt; Microbial contamination; Oyster culture; Oyster fisheries; Processed fishery products; Public health; Socioeconomic aspects; Standardization
Repository Name:
AquaDocs
Type:
Journal Contribution
,
Refereed
Format:
pp. 52-60
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