MARC details
| 000 -LEADER |
|---|
| fixed length control field |
04810nam a2200313 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240218111202.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
160707s19uu xx 00 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
CvSU Main Campus Library |
| 041 0# - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
597 |
| Item number |
G93 1992 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Guerra, Melanie Relasyon |
| Relator term |
author |
| 9 (RLIN) |
42205 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Studies on tinapayan - an indigenous fish ferment in Central Mindanao / |
| Statement of responsibility, etc. |
Melanie Relasyon Guerra. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Visayas : |
| Name of publisher, distributor, etc. |
University of the Philippines in the Visayas, |
| Date of publication, distribution, etc. |
1992. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiv, 123 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Thesis (Master of Science in Fisheries) University of the Philippines in the Visayas |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references. |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
GUERRA, MELANNIE RELAYSON, University of the Philippines in the Visayas, September 1992. Studies on Tinapayan - an Indigenous Fish Ferment in Central Mindanao. Thesis Adviser: Dr. Leonarda S. Mendoza<br/><br/>Tinapayan is a Maguindanaoan’ carbohydrate-base or Lactic Acid (LA) fish ferment prepared by fermenting anaerobically dried fillets of murrel (pangos) with a mixture of prefermented cooked rice , spices, small amount of salt and water. The product undergoes three stages of manufacture: production of tapai (Stage 1), tapai a umay<br/>(Stage 2), and tinapayan (Stage 3).<br/><br/>Three studies were undertaken, namely, establishment of flavor profiles of good quality market samples of tapai a umay and tinapayan; quantitative determination of nicrobial flora (by group) and physico-chemical changes in all stages of manufacture; and determination of the effect of additional 2.5 and 5.0 % w/w salt on the quality of<br/>tinapayan.<br/><br/>Tapai (ground rice, 50% water v/w, 2.0% w/w red pepper, und 0.01% w/w 2-week old commercial tapai); tapai a umay (cooked non-glutinous rice and 1.5% w/w tapai); and tinapayan (24-hour old tapai a umay, 2.5% w/w salt, 18.0% w/w langkuas (Curcuma zedoaria bBerg., Rosc.),' 0.18% lemon grass (Cymbopogon citratus), 1.5% water v/w and : dried murrel (Qphicephalus striatus) were produced in the laboratory following the native process.<br/><br/>Tapai a umay resembled Southeast Asian saccharified rice, having a flavor blend of sweet, slightly sour and slightly alcoholic notes. Cooked tinapayan exhibited a chorizo-like aroma and a flavor blend closely similar to beef tapa.<br/><br/>Three groups of microorganism, that is, molds, yeasts and LABs which are believed to originate from the commercial starter were found growing in association in all three stages of tinapayan manufacture.<br/><br/>Stage 1 was governed by molds and yeasts, the LABs* proliferated only between 12-48 hours when the moisture was 40-50 per cent. The dried starter (9.49% moisture) contained log 9 cfu/g each of molds and yeasts, and log 3 cfu/g of<br/>LABs.<br/><br/>In Stage 2 , the growth of LABs were favored, the molds and yeasts showed decreasing growth trends. The 24-hour old tapai a umay contained about log 6 cfu/g each of<br/>molds and yeasts, and log 5 cfu/g of LABs. The pH dropped to about 4.0 after 6 hours, % Titrable Acid ( % TA, expressed as Lactic Acid) ranged from 0.10 to 0.30% and moisture content increased to 67%.<br/><br/>In Stage 3 , the molds and yeasts maintained their population at log 6 cfu/g. The LABS reached log 7 cfu/g on duy 9. The pH of the system ranged from about 5.0 to 6.0, % TA had its peak at 1.0% and the product has an average % salt content of 4.86% after the 15th day of fermentation.<br/><br/>The addition of 5% salt (about 7.0% in the final product) in P3 sample resulted to a reduction in the number of yeasts to log 5 cfu/g and LABs to log 5 cfu/g, and an increase in the number of molds to log 6 cfu/g. The pH of the system was low ranging from 5.5-6.5 with a correspondingly low amount of % TA (0.51% average). <br/><br/>The odor, flavor and general acceptability of the cooked product was comparatively inferior than that of the market sample.<br/><br/>The fish ferments with final salt contents of about 5.0% or less, that is, with additional 2.5% w/w salt and with no additional salt had better sensory and acceptability scores than the P3 sample. Both products attained the characteristic odor and flavor scores similar to the market sumple in less than 15 days of fermentation. The general acceptability scores were also good.<br/><br/><br/><br/><br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
08-04-2020 |
| Accession number |
T-5964 |
| Extent |
copy 1 |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
08-04-2020 |
| Accession number |
T-5998 |
| Extent |
copy 2 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Fishes |
| 9 (RLIN) |
2990 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food fermentation |
| 9 (RLIN) |
3922 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
|---|
| Course or Program |
Master of Science in Fisheries |
| 9 (RLIN) |
94 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=e04085289d48b13c9e8f540a21c5f213">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=e04085289d48b13c9e8f540a21c5f213</a> |
| Link text |
Click here to view thesis abstract and table of contents |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
