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Effect of different packaging materials on quality and shelf-life of skinless longanisa / by Jhon B. Cena.

By:

Cena, Jhon B [author]

Contributor(s):

Constante, Jacinto M [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 1998. Cavite State University- Main Campus,Description: 53 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664.9 C33 1998

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: CENA JHON BAQUILLER, "Effect of Different Packaging Material on Quality Shelf-life of Skinless Longanisa". B.S. Thesis, Bachelor of Science in Agriculture major in Animal Science, Cavite State University, Indang, Cavite, April 1998, Dr. Jacinto M. Constante, thesis adviser. A study on the effect of different packaging materials on quality shelf-life of skinless longanisa was conducted at the Food Processing Center of the Institute of Food Science and Laboratory, Cavite State University, Indang, Cavite. It aimed to: determine the physical characteristics of longanisa as affected by different packaging materials; evaluate the sensory characteristic of longanisa packed in different packaging materials; and identify which packaging material will inhibit early deterioration. The study had three treatment: Treatment 1 ordinary plastic: Treatment 2, self-sealing polyethylene plastic; and Treatment 3, styrofoam covered with cellulose film. Data were analyzed using Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT). Kramer's Rank Sum Test (KRST) was used to analyze the data on physical evaluation. Results revealed that polyethylene and ordinary plastic had the least water vapor transmission in the three trials. This was followed by styrofoam covered with cellulose film. Treatment 2 was the most attractive and had the best color. Results on sensory evaluation indicated no significant differences (P <0.05) in terms of color, odor, tenderness, off-flavor, juiciness and acceptability during the first month of storage. On the second month, significant differences (P< 0.05) were observed in pork flavor while highly significant (P < 0.01) observed in terms of general acceptability in second month. There were no significant differences (P <0.05) in terms of color, odor, tenderness, pork flavor, juiciness and acceptability in the third month. Microbial analysis likewise revealed that treatment 2 had the least microbial count. Treatment 1 (ordinary plastic) had the lowest production cost.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	664.9 C33 1998 (Browse shelf(Opens below))		Link to resource	Room use only	T-1797		00006294

Thesis (B.S.A.--Animal Science) Cavite State University

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

CENA JHON BAQUILLER, "Effect of Different Packaging Material on Quality Shelf-life of Skinless Longanisa". B.S. Thesis, Bachelor of Science in Agriculture major in Animal Science, Cavite State University, Indang, Cavite, April 1998, Dr. Jacinto M. Constante, thesis adviser.
A study on the effect of different packaging materials on quality shelf-life of skinless longanisa was conducted at the Food Processing Center of the Institute of Food Science and Laboratory, Cavite State University, Indang, Cavite. It aimed to: determine the physical characteristics of longanisa as affected by different packaging materials; evaluate the sensory characteristic of longanisa packed in different packaging materials; and identify which packaging material will inhibit early deterioration. The study had three treatment: Treatment 1 ordinary plastic: Treatment 2, self-sealing polyethylene plastic; and Treatment 3, styrofoam covered with cellulose film. Data were analyzed using Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT). Kramer's Rank Sum Test (KRST) was used to analyze the data on physical evaluation. Results revealed that polyethylene and ordinary plastic had the least water vapor transmission in the three trials. This was followed by styrofoam covered with cellulose film. Treatment 2 was the most attractive and had the best color.
Results on sensory evaluation indicated no significant differences (P <0.05) in terms of color, odor, tenderness, off-flavor, juiciness and acceptability during the first month of storage. On the second month, significant differences (P< 0.05) were observed in pork flavor while highly significant (P < 0.01) observed in terms of general acceptability in second month. There were no significant differences (P <0.05) in terms of color, odor, tenderness, pork flavor, juiciness and acceptability in the third month. Microbial analysis likewise revealed that treatment 2 had the least microbial count. Treatment 1 (ordinary plastic) had the lowest production cost.

Submitted to the University Library 07/18/2007 T-1797