Post-harvest processing practices of small-scale fisherfolk from Rosario, Cavite, Philippines: Physicochemical and microbiological properties of tuyo

¹ Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman, Quezon City, Metro Manila, Philippines
² Ateneo Aquatic Fisheries and Resources Laboratory, Department of Biology, School of Science and Engineering, Ateneo de Manila University, Quezon City, Metro Manila, Philippines

^* Corresponding author: aaching@up.edu.ph

Abstract

Dried, salted fish (Sardinella spp.), locally known as tuyo, is a Filipino food staple. Pandawan fisherfolk consider tuyo processing as their main source of livelihood. This study determined the relation of post-harvest practices with the physicochemical and microbiological quality of tuyo. Tuyo processing involves receiving, washing, salting, rinsing, sun-drying, pressing, cooling, and packaging. Although the documented tuyo processing complied with the code of practice, processors needed to follow Good Manufacturing Practices. Moreover, tuyo had lower salt content (7.77–9.08 %NaCl), higher water activity (0.79–0.81), and aerobic plate count (7.82– 8.36 log CFU/g) compared to national standards. Its yeast and mold count (3.58–3.66 log CFU/g) and histamine levels (134–141 ppm) were elevated but within the standard. The final product characteristics may be attributed to GMP non-compliance and high raw fish (aerobic plate count: 6.59–6.69 log CFU/g) and process water (heterotrophic plate count: 10.43 log CFU/mL, total coliform count: >3.20 log MPN/mL, and fecal coliform count: >3.20 log MPN/mL) microbial load. The lack of appropriate fish processing facilities and training programs impedes improving the safety and quality of tuyo. Continuous local government support would aid in ameliorating tuyo, ensuring the production of safe and sustainable foods.