Process Optimization, Consumer testing and Shelf-life Determination of Canned “Halang-halang”: A Filipino Traditional Food

Poultry has become increasingly popular in recent years, because it is inexpensive, versatile and considered a cheaper source of protein. The ability of poultry to adapt to most areas of the world, the rapid growth rate of poultry and the rapid generation time, all make poultry an ideal rich source of animal nutrients for human food. It has been estimated that chicken appears in the diet of more people throughout the world as a source of meat than the meat of any other animal (Labensky and Hause, 1995).According to Buzby and Farah (2006), the increase in consumption of chicken has doubled between 1970 and 2004, from 27.4 pounds per person to 59.2 pounds. Chicken consumption has been gaining ground against beef. The Philippine native chicken (Gallus gallusdomesticus) is a great substitute for commercial poultry chicken. Generally known to be self-supporting and well adapted to their scavenging existence, they survive and reproduce under minimal care and management. Many consumers feel that chickens that are allowed to move freely and forage for food have abetter flavor compared to chickens that are raised indoors in chicken houses. Moreover, certain flavor characteristics of their meat and eggs have fancily induced some people to continue raising these indigenous and nondescript mongrels over that of the commercial hybrid broiler.

There has been an increasing demand around the world for spices and spicy foods during the last few years because of the increased production of convenience foods. Spices improve the flavor and give pungency to foods. Some spice components also are known to act as microbial antagonists (Lai and Roy, 2004). The meat industry and soup manufacturers use the largest quantities of spices.

Halang-halang and Taguto are the Filipino names given to this hot and spicy food usually consumed as pulutan (finger food) for most beer drinkers in the province of Leyte, Philippines. The cooking of halang-halang came from the idea of utilizing the young female chickens that are culled or considered useless for fighting cock purposes. It is made from finely chopped carcass of young (approximately 4 months old) mostly female native chickens stewed in coconut milk with high amount of chopped chili and spices. Since the bones are included it is rich in major nutrients like calcium. Halang-halang is also considered as an ethnic product that actually originated in Leyte. This product might be consumed as viand if it is with plain or unspiced formulation.

Halang-halang is not new since many people living in the southern villages in Leyte, Philippines have already tasted this product (J.M.Lasquites, personal communication, January 20, 2014). However, its basic formulation and process need to be optimized especially as a canned product for longer shelf life and wider distribution. This could make it possible for this poultry product to be transported to different areas throughout the world. Thus, this research project was conducted to optimize the formulation, processing conditions, consumer testing and shelf-life determination of canned halang-halang. Specific Objectives of the Study 1. Determine the consumer acceptability of canned plain “halang-halang” at different parameter levels and combinations. 2. Determine the optimum combination of coconut milk, length of sautéing and retort time for canned halang-halang based on consumer acceptability. 3. Determine the consumer preference of the “plain” and “hot” halang-halang samples.