Publication: Development of milkfish (Chanos chanos) skin chicharrones
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Date
2025-11
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Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
This study presents a promising avenue for creating a nutritious snack that maintains the essence of traditional chicharrón. It aimed to standardize the formulation and process; evaluate sensory qualities, microbiological quality, physicochemical properties, consumer acceptability, and shelf life; compute production cost; and create a marketing plan. The research design used developmental, descriptive, experimental, and quantitative methods to test three formulations with varied milkfish skin chicharrones ratios. Treatment 1 was most acceptable, earning the highest sensory rating and excellent microbiological results 260 CFU/g, aerobic plate count, mold, and yeast below 10 CFU/g, <MPN/g coliforms, and supported by physicochemical values of 11.27 g/100g ash and moisture content 4.12 g/100g. Refrigerated storage maintained better quality than room temperature, production cost analysis and the marketing plan conformed the snacks innovation, affordability, and strong potential as a safe, appealing, and commercially viable crafted chicharrones.
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Villena, P. J. A., Cura, G. A. L., Laconsay, N. J. F., Nuesca, T. B. & Peñalosa, F. R. (2025). Development of milkfish (Chanos chanos) skin chicharrones. Development of milkfish (Chanos chanos) hotdog. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
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