MARC details
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03549nam a2200313 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20221019101303.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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051221s19uu xx 00 eng d |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CvSU Main Campus Library |
| 041 0# - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.3 |
| Item number |
Ia9 2014 |
| 100 #0 - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Iavronlan, Karina |
| 9 (RLIN) |
18283 |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Sensory properties and consumer acceptability of fish Longganisa from tilapia (Oreochromis niloticus), milk fish (Chanos chanos) and mackerel (Euthynnus affinis) / |
| Statement of responsibility, etc. |
by Karina Iavronlan. |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Indang, Cavite : |
| Date of publication, distribution, etc. |
2014. |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xiv, 39 pages : |
| Dimensions |
28 cm. |
| Other physical details |
illustrations ; |
| 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 |
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volume |
| 500 ## - GENERAL NOTE |
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| General note |
Thesis (BS Food Technology) Cavite State University |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references. |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE |
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| College and Department |
College of Agriculture, Food, Environment and Natural Resources (CAFENR) |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
IAVRONLAN, KARINA. Sensory Properties and Consumer Acceptability of Fish Longganisa From Tilapia (Oreochromis niloticus), Milk Fish (Chanos chanos) and Mackerel (Euthynnus affinis). Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. April 2014. Adviser: Dr. Fe N. Dimero. <br/><br/> This study was conducted to process fish longganisa from tilapia, milkfish and mackerel fish. This study specifically aimed to evaluate, describe and compare the sensory properties of the different fish longganisa, determine the consumer acceptability of the different products and to determine the production cost of the fish longganisa from tilapia, milkfish and mackerel. Processing of fish longganisa started by the selection of fresh fish; the fishes were subjected to cleaning, deboning and grinding; other ingredients were added to the ground fish flesh; the fish mixture was packed and cooked. Based on the results of sensory evaluation, the color, aroma, tenderness, juiciness, saltiness, fish flavor and general acceptability of the different fish longganisa samples did not differ significantly. All the samples were evaluated and characterized to be golden brown in color with a tender texture and a moderately perceptible aroma. All the longganisa samples from tilapia, milkfish and mackerel are said to be juicy, salty, have a moderately perceptible flavor and are moderately acceptable.<br/><br/> Results of consumer tests indicate that 62% of consumers liked the tilapia longganisa very much, 22% liked it slightly, 13% neither liked nor disliked the product and 3% disliked it slightly. For the milkfish longganisa, 57% of the consumers liked the product very much, 29% liked it slightly, 12% neither liked or disliked and 2% disliked it slightly. Thirteen percent of the consumers liked the mackerel longganisa very much, 42% liked it slightly, 34% neither liked nor disliked the product, 7% disliked it slightly and 4% disliked it very much. The total production cost for the fish longganisa is PhP 3,521.79 producing an income of PhP 4978.21 and a profit of PhP 1,456.42 which is equivalent to 0.41 return. <br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted copy to the University Library. |
| Date of acquisition |
04/24/2014 |
| Accession number |
T-5444 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food sensory |
| General subdivision |
Evaluation |
| 9 (RLIN) |
18284 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| 9 (RLIN) |
2168 |
| Course or Program |
Bachelor of Science in Food Technology |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| 9 (RLIN) |
3600 |
| Personal name |
Dimero, Fe N. |
| Relator term |
adviser |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=495c2b4da77f51051ccf57ce7b4c4818">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=495c2b4da77f51051ccf57ce7b4c4818</a> |
| Link text |
Click here to view thesis abstract and table of contents |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
