Optimization of Bottled Rice-Fish Ready-To-Eat (RTE) Food

Sooner or later most households face a natural disaster that causes a food emergency. A typhoon, earthquake and flooding may create food safety and supply problems never before encountered. The emergency may be more ordinary, such as a power failure during a thunderstorm or severe weather or illness that prevents people from getting to the store. Whatever the cause, emergencies demand a knowledge of food safety. To keep food safe and avoid foodborne illness, people need to know what foods to store before a natural disaster, as well as how to handle food afterwards. It is important to stock food that does not require refrigeration. Canned or bottled foods are best preserved products that can be used during disaster.

The purpose of this new developed food product on Rice-Fish Ready-to-Eat Food is intended to be consumed during disaster. The rice cooked with coconut milk and added with steamed or smoked fish and other spices were packed in bottles purposely to improve the nutritional value and lengthen the shelf life so that it can be used during disaster. The quality of the product was evaluated by sensory assessment. Experimental method was used consisting of two (2) parts. First, optimizing the RTE recipes before using thermal processing, four (4) types of recipes were prepared. The rice-fish based RTE food may be bottled with or without coconut milk and added with steamed or smoked fish. Added spices to the product improve the nutritional value and provide health benefits. The product may be processed at 121oC (Pressure 15 psi) at varying time either 45, 40 and 75 minutes. Subjecting the product to thermal processing, the product is safe and lengthens the shelf life hence it can be used during disaster. Therefore, this new product should highlight the health benefit, the convenience of processing and the sales price also be considered.