Date of Publication

7-2025

Document Type

Bachelor's Thesis

Degree Name

Bachelor of Science in Biology major in Medical Biology

Subject Categories

Aquaculture and Fisheries

College

College of Science

Department/Unit

Biology

Thesis Advisor

Bridget C. Arellano

Defense Panel Chair

Mary Jane C. Flores

Defense Panel Member

Helenar G. Chan
Jessica Joyce R. De Guia
Mary Jane C. Flores

Abstract (English)

Parasitic infections in tilapia, specifically genus Oreochromis, pose significant health risks in aquaculture and food safety. Burong Isda is a traditional Filipino dish that ferments freshwater fish with salt and rice through lactic acid fermentation or lacto-fermentation. While lacto-fermentation was used to preserve food and prevent bacterial spoilage, its effectiveness against parasites in raw fish preparations remains understudied. This experimental study aims to assess the efficacy of lactic acid fermentation by comparing the number of parasites present in both fermented and non-fermented fish. The research conducted a controlled experimental design examining lowering of parasites in filleted tilapia over a 20-day fermentation period. Parasitological examinations were conducted on samples obtained from the gills, tails, and skin at three-time intervals (Days 0, 12, and 20) to assess parasite prevalence during the fermentation process. Analysis revealed that fresh fish samples (Day 0) exhibited a parasite count of 3 out of 36 samples found in the skin and gills, while subsequent examination on Day 12 showed a complete absence of parasites. However, a suspected Oribatid mite was found on the tail on Day 20. These findings demonstrate a decrease in parasite occurrence, potentially attributed to the inhibitory effects of the acidic fermentation environment on parasite viability. However, the discrepancy found on Day 20 suggests that further investigation is necessary to fully understand the reason behind the lowering of the number of parasites after fermentation. This study contributes to understanding traditional food preservation methods’ safety implications, though further research is warranted to optimize fermentation parameters and investigate potential bioactive compounds that may enhance antiparasitic effects.

Abstract Format

html

Abstract (Filipino)

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Abstract Format

html

Language

English

Format

Electronic

Keywords

Fermented fish; Tilapia; Ectoparasitic infestations

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Embargo Period

8-9-2025

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