Utilization of sugar palm (Arenga pinnata) sap as curing ingredient for pork products / by Aprille T. Cervantes.Material type: TextLanguage: English Publication details: Indang, Cavite : 2016. Cavite State University- Main Campus,Description: xv, 73 pages : illustrations ; 28 cmContent type:
- 584.5 C33 2016
- College of Agriculture, Food, Environment and Natural Resources (CAFENR)
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Thesis (BS Food Technology) Cavite State University
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR)
CERVANTES, APRILLE T. Utilization of Sugar Palm (Arenga pinnata) Sap as Curing ingredient tor Pork Products. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University. Indang, Cavite. December 2016. Adviser: Dr. Eufemio G. Barcelon-
This study was conducted to utilize sugar palm sap in the preparation of curing mix for different cured pork products namely bacon, ham and tocino- Effectivity of sugar palm sap to replace cane sugar solution was determined by comparing the samples cured by both cane and palm sugar through sensory evaluation, Consumer acceptability of each product was also determined
The freshly harvested sap which initially contained 70 Brix was heated to let water evaporate and thereby increase the total soluble solids of the sap to serve as sugar solution in the pumping pickle for both bacon and ham. 750 mL and 450 mL of sugar palm sap were used to achieve 600 mL of sugar palm syrup containing 100 Brix for bacon and 340 mL containing 80 Brix for ham.
Sugar palm brown sugar was also used as dry rub for all three products.
Cane sugar cured bacon was brown in color, moderately perceptible sugar aroma, sweet, very desirable overall flavor, moderately imperceptible ottüflavor, cnspy and moderately acceptable while bacon cured with palm sugar was burnt brown in color, very perceptible sugar aroma, sweet, very desirable over-all flavor, moderately imperceptible ofT2flavor, cnspy and were also moderately acceptable. 52% of local consumers rated the sample very acceptable.
Sugar cane-cured ham was evaluated to be light brown in color, very perceptible sugar aroma, very sweet, very desirable overall flavor, very imperceptible off-flavor, moderately tender and very acceptable while palm-cured ham was rated to be also light brown in color, moderately perceptible sugar aroma, moderately sweet, desirable overall flavor, very imperceptible off-flavor, moderately tender and moderately acceptable. 61% of consumers also rated the product cured with palm sugar as very acceptable.
Sugar cane-cured tocino was red in color, moderately perceptible sugar aroma, sweet, desirable overall flavor, moderately imperceptible off-flavor, moderately tender and moderately acceptable while palm-cured ham was rated to be reddish brown in color, moderately perceptible sugar aroma, sweet, moderately desirable overall tlavor, imperceptible off-flavor, moderately tender and moderately acceptable. 60% of consumers
evaluated the product very acceptable.
The total production cost tor all three products showed curtng pork using sugar palm sap was more costly than cane sugar. The overall prices of using cane sugar are: P325.86 for 1 kg bacon, P233.09 for 500 g ham and P 127.17 for 500 g tocino•, while the prices ofusmg palm sugar are: P342.85, P247.61 and P 133.28 tor bacon, ham and tocino, respectively.
Submitted copy to the University Library. 05/29/2017 T-6699