MARC details
| 000 -LEADER |
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| fixed length control field |
03312nam a2200337 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240321091145.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
200915b ||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CvSU Main Campus Library |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
338.1 |
| Item number |
D71 2005 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| 9 (RLIN) |
100 |
| Personal name |
Doncillo, Leonora D. |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Sous vide technology for convenience seafood products / |
| Statement of responsibility, etc. |
Leonora D. Doncillo |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Indang, Cavite : |
| Name of publisher, distributor, etc. |
University of the Philippines in the Visayas, |
| Date of publication, distribution, etc. |
2005 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
ix, 74 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm. |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| Carrier type term |
volume |
| 500 ## - GENERAL NOTE |
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| General note |
Thesis (MS Fisheries--Fish Processing Technology) University of the Philippines in the Visayas. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references. |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
Leonora Dabocol-Doncillo April 2005. Institute of Fish Processing Technology, College of Fisheries and Ocean Sciences, University of the Philippines in the Visayas, Miagao, lloilo. Sous vide Technology for convenience seafood product. Thesis Adviser: Prof. Minerva SD. Olympia, Ph.D.<br/><br/>Abstract<br/><br/>The study was conducted to detect the presence of anaerobes and Listeria monocytogenes in minimally processed convenience seafood products in the market and to evaluate the effects of sows vide technology to the microbiological, physico-chemical and sensorial quality attributes of the selected seafood product<br/><br/>Results revealed that out of 10 collected samples, three (3) samples having the same brand were found to be positive for anaerobes. A sample of this brand was subjected to Listeria monocytogenes analysis using the Reveal screening test kit. Three out of the twenty lots tested were found to be positive for Listeria monocytogenes. This lot was then subjected to sous vide processing using different time and temperature combinations.<br/><br/>Result showed that a combination of 50°C for 5 mins (Pv 0.997) for sous vide processing was effective to eliminate Listeria monocytogenes in fish ball samples. Further, it was noted that anaerobes present in the sample were all eliminated at temperature of 80°C for 10 min (Pv 1.083).<br/><br/>Moreover, there is no significant difference (P>0.01) in both physico-chemical composition such as: moisture, crude protein, pH, and Aw as well as eke) erMmelecH ay attributes specifically, the texture, color and odor between sous vide and non-sous vide vacuum packed fish ball samples. This indicates that sows vide processing did not alter the physico-chemical composition of fish ball samples and it has improved its quality attributes while maintaining the samples free from Listeria monocytogenes.<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
05/27/2016 |
| Accession number |
T-5962 |
| Extent |
copy 1 |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
05/27/2016 |
| Accession number |
T-5974 |
| Extent |
copy 2 |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
05/27/2016 |
| Accession number |
T-5996 |
| Extent |
copy 3 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| 9 (RLIN) |
101 |
| Topical term or geographic name entry element |
Food industry |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| 9 (RLIN) |
102 |
| Topical term or geographic name entry element |
Food processing |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
103 |
| Topical term or geographic name entry element |
Fish processing |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
|---|
| Course or Program |
Master of Science in Fisheries |
| Major |
Fish Processing Technology |
| 9 (RLIN) |
94 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Olympia, Minerva SD. |
| 9 (RLIN) |
43462 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Link text |
Click here to view thesis abstract and table of contents |
| Port |
8000 |
| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=8616bd02314fd15a68015cf27973a361">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=8616bd02314fd15a68015cf27973a361</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
