Brief: Our aim is to create a Longaniza sausage to meet the needs

of the Filipino workers on a cruise ship that ANZCO Foods

provides meat for.

Porkyum

Research:

Our research consisted of analyzing Filipino recipes which enabled

us to have more insight into the Filipino culture. We also

conducted several surveys in order to get different opinions on

what Filipinos like which will help us in the production of our final

recipe. We looked into food safety to make sure that our product

would be safe to eat and we followed the regulations stated and

the schools food safety policies.

Concepts: We used feed back from our research to come up with a range of

concepts which we then trialled. In our first trial we started off by making

the original Longaniza sausage, then we moved on to making a Pinoy

Longaniza which was our first concept. We liked this idea but we decided

to now make 5 different sausages to see what our focus group preferred.

That ended up being the Longaniza Cubano Caliente which was a pork

sausage spiced with Habana chili. Development:

We decided to work on creating our own version of the spicy pork

sausage that the focus group preferred. We started out by looking

at the ingredients used from the Longaniza Cubano Caliente and

took out ingredients our focus group did not want in the sausage,

and added in ingredients that were still Filipino orientated but gave

the sausage a much stronger flavour, such as a lot more garlic,

some oregano, bay leaves, vinegar, a bit of cayenne pepper and

of course a lot more chili.

Final Product Description

Our final product was a variation of the Longaniza Cubano

Caliente and we were incredibly happy with the outcome

and the smooth production. Through our research we

discovered that the Filipinos liked garlic and spices and we

wanted to make sure we incorporated those ideas into our

final product, which we did. The product has flavours of

spice from the chili, yet contains quite a sweet aftertaste

from the added sugar and garlic.

Evaluation:

If we had had more time we would have tried to do more

trialling and testing. We only had the opportunity to use our

focus group in one sensory evaluation session and that

has affected our final decision as we did not have a large

number of opinions at different stages of our project, and

this was because we were quite pressed for time. If we

had collected more opinions we would have had more

knowledge about different Filipino flavours and this would

have helped us a lot in deciding on which flavours we

needed to incorporate into our final product. We think that

if we had more time we would have looked further into

shelf life and preservation methods such as smoking the

product. We also would have looked into a variety of

cooking methods that compliment the product, such as

barbecuing and grilling. The next step we would have

taken would have been to send our sausage prototype to

Filipino cruise ships to see if it was fit for purpose.

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Salty Sweet Garlic Pepper Sour0

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Dry Soft Hard Moist Tough0

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Beef Lamb Pork

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Smoked Fried Boiled Grilled Baked

Cooking method Type of meat Texture Flavour

Sophie Howell and Claire Krueger.