MARC details
| 000 -LEADER |
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| fixed length control field |
03579nam a2200325 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240318152054.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
160620s19uu 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 |
547 |
| Item number |
Or6 1993 |
| 100 #0 - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Oronan, Ma. Asuncion Valenzuela |
| 9 (RLIN) |
11899 |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
The microbiology and volatile acid analysis of fermented achovy (Stolephorus commersonii) with added rice (Tinomayan Bolinao) / |
| Statement of responsibility, etc. |
by Ma. Asuncion Valenzuela Oronan. |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Diliman, Quezon City : |
| Name of publisher, distributor, etc. |
University of the Philippines Diliman, |
| Date of publication, distribution, etc. |
1993. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xv, 166 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 (Master of Science in Food Science) University of the Philippines |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references. |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
<br/>“Fermented fish with added rice” (tinomayan) is a high salt fermented product prepared from either siganid fry or small anchovy. The fermentation process involves an initial fermentation stage which includes salting of the fish and fermentation of the fish-salt mixture for fifteen days. A final fermentation stage follows wherein the fermented fish is mixed with cooked rice and allowed to complete fermentation at ambient temperatures.<br/><br/>The changes in pH during the initial fermentation stage were characterized by a continual decrease during the first week of fermentation, and was followed by an increasing trend on the second week. The pH values decreased steadily during the final fermentation stage.<br/><br/>These changes in the pH values of the fermenting fish were complemented with a general increase in titratable acidity values with fermentation time.<br/><br/>Microbiological investigation revealed an overlapping growth of two groups of salt-tolerant bacteria -- Micrococcus sp. and Pediococcus sp., during the initial fermentation stage. A sequential but overlapping growth of lactic acid bacteria was observed on the final stage of fermentation. The Streptococci, which appeared one day after the addition of cooked rice, were outnumbered by the Leuconostocs after two days. The Pediococci coexisted with the Leuconostocs and were noted to have dominated the microflora of the fermenting mixture. Lactobacillus strains, which were mostly low-acid producing atypical colonies, appeared later but did not exhibit a major role in the fermen' tion process.<br/><br/>Qualitative and quantitative analyses of the volatile organic acids by gas chromatography revealed that acetic acid was the predominant acid in fermenting<br/>anchovy with added rice (tinomayan bolinao). Propionic acid, n-butyric acid, iso-butyric acid and iso-valeric acid were also detected at low concentrations.<br/><br/>The role of microorganisms in the production of volatile organic acids was determined by pasteurization treatment and pure culture inoculations. It was observed that inoculation with Pediococcus sp. yielded total volatile acid values which approximate the values obtained from the uninoculated lot.<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
08/04/2020 |
| Accession number |
T-5955 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Fermented fish |
| 9 (RLIN) |
11900 |
| Geographic subdivision |
Philippines |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Anchovies |
| 9 (RLIN) |
11901 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Fishes |
| 9 (RLIN) |
2990 |
| General subdivision |
Microbiology |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Microbiological synthesis |
| 9 (RLIN) |
11902 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| 9 (RLIN) |
11903 |
| Course or Program |
Master of Science in Food Science |
| 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=f8f56eadf8e056005b9a70109ca139bd">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=f8f56eadf8e056005b9a70109ca139bd</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 |
