MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03299nam a2200325 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20220202151703.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
070510s19uu 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 |
639.31 |
| Item number |
An4 2001 |
| 100 #0 - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Angeles, Marites F. |
| Relator term |
author |
| 9 (RLIN) |
17819 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Evaluation of spoilage patterns of hot smokes tilapia (Oreochromis niloticus) / |
| Statement of responsibility, etc. |
by Marites F. Angeles. |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Indang, Cavite: |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| Date of publication, distribution, etc. |
2001. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 98 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 (B.S.--Food Technology) Cavite State University |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references. |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE |
|---|
| College and Department |
College of Agriculture, Food, Environment and Natural Resources (CAFENR) |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
ANGELES, MARITES FENOMENO. Cavite State University, Indang Cavite. April 2001. “Evaluation of Spoilage Patterns of Hot Smoked Tilapia (Oreochromis nitoticus)". Adviser: Mr. Francisco M. Heralde <br/>A study was conducted to evaluate the spoilage patterns of hot smoked tilapia. Specifically, it aimed to evaluate the sensory characteristics, the pattern of microbial growth, and the nutritional composition and peroxide value of hot smoked tilapia over a period. The previously standardized smoked products of Bernardo (2001) used in the study were: Treatment 1 (1 hr. salting, 2 hrs. smoking) and Treatment 2 (2 hrs. salting, 3 hrs. smoking). Samples were packed in polyethylene bags at ambient temperature. Data were analyzed using T-test and analysis of variance (ANOVA). Mean scores were compared using Duncan's Multiple Range Test (DMRT). Sensory evaluation showed that there was no significant difference between treatments on the degree of disintegration, surface color, surface texture, and glossiness of hot smoked tilapia on all sampling days. All the sensory attributes were not obtained on the fourth day. Three days was found as the limit of shelf life for hot smoked tilapia because it was the borderline of acceptability for the different quality attributes. Sensory evaluation was not conducted beyond three days of storage because the smoked samples in both treatments were no longer edible to the panelists due to marked spoilage.<br/>Growth of bacteria and molds were found rapid at ambient temperature. Treatment 2 had lesser microbial growth than Treatment I. Microbial load could not be counted beyond three days due to massive microbial population. Results of the nutritional composition analysis showed that there was a decrease in moisture, ash, fat, and protein contents through time. These changes conformed with the physical and sensory changes of the samples. Peroxide value showed gradual increase through time.<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
05/10/2007 |
| Accession number |
T-2218 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Fish culture |
| General subdivision |
Tilapia. |
| 9 (RLIN) |
5956 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Smoked tilapia. |
| 9 (RLIN) |
17820 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
|---|
| Course or Program |
Bachelor of Science in Food Technology |
| 9 (RLIN) |
2168 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
11258 |
| Personal name |
Heralde, Francisco M. III |
| Relator term |
adviser |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=daf267a1b13333c99fc600a3d9475bd5">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=daf267a1b13333c99fc600a3d9475bd5</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 |
