Production of salted eggs using different herbs in brine solution / by Eldrin C. Rubico.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2009.Description: xiv, 36 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 636.5142  R82 2009
Online resources: Production credits:
  • College of Agriculture, Food, Environment and Natural Resources (CAFENR)
Abstract: RUBICO, ELDRIN C. Production of Salted Egg Using Different Herbs in Brine Solution. Bachelor of Science in Agriculture Major in Animal Science, Cavite State University, Indang, Cavite. April 2009. Adviser: Dr. Magdalena N. Alcantara. The study "Production of Salted Eggs using Different Herbs in Brine Solution" was conducted at the Meat Processing Laboratory of Animal Science of Cavite State University, Indang, Cavite. It aimed to identify the most acceptable herb-flavored salted egg, evaluate the organoleptic properties of herb flavored salted eggs and determine the consumer acceptability of herb flavored salted eggs. Duck eggs were used as base ingredient. The study involved the following treatments: Treatment 1 (100 % brine solution); Treatment 2 (50 % [500 ml] Brine solution + 50% [500 ml] Brine sweet basil extract); Treatment 3 (50% [500 ml] Brine solution + 50% [500 ml] Brine Rosemary extract); Treatment 4 (50% [500 ml] Brine solution + 50% [500 ml] Brine tarragon). Herbs, such as sweet basil, rosemary and tarragon, were separately extracted by decoction method and added to water and salt. The experiment followed Completely Randomized Design (CRD). The data were analyzed statistically using Friedman Two-Way Analysis of Variance (ANOVA). Among the treatments, sweet basil was the most acceptable flavoring for salted egg followed by normal salted eggs and rosemary. Because of its slightly bitter taste and anise like scent, tarragon was the least acceptable among treatments. Salted eggs prepared with rosemary extract were the most acceptable for the consumers. It was followed by the sample prepared in pure brine solution and with sweet basil extract. Tarragon flavored salted eggs were the least acceptable to both panelists and consumers.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 636.5142 R82 2009 (Browse shelf(Opens below)) Link to resource Room use only T-3957 00007826

Thesis (BSA--Animal Science) Cavite State University

Includes bibliographical references.

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

RUBICO, ELDRIN C. Production of Salted Egg Using Different Herbs in Brine Solution. Bachelor of Science in Agriculture Major in Animal Science, Cavite State University, Indang, Cavite. April 2009. Adviser: Dr. Magdalena N. Alcantara.

The study "Production of Salted Eggs using Different Herbs in Brine Solution" was conducted at the Meat Processing Laboratory of Animal Science of Cavite State University, Indang, Cavite. It aimed to identify the most acceptable herb-flavored salted egg, evaluate the organoleptic properties of herb flavored salted eggs and determine the consumer acceptability of herb flavored salted eggs. Duck eggs were used as base ingredient.

The study involved the following treatments: Treatment 1 (100 % brine solution); Treatment 2 (50 % [500 ml] Brine solution + 50% [500 ml] Brine sweet basil extract); Treatment 3 (50% [500 ml] Brine solution + 50% [500 ml] Brine Rosemary extract); Treatment 4 (50% [500 ml] Brine solution + 50% [500 ml] Brine tarragon). Herbs, such as sweet basil, rosemary and tarragon, were separately extracted by decoction method and added to water and salt. The experiment followed Completely Randomized Design (CRD). The data were analyzed statistically using Friedman Two-Way Analysis of Variance (ANOVA).

Among the treatments, sweet basil was the most acceptable flavoring for salted egg followed by normal salted eggs and rosemary. Because of its slightly bitter taste and anise like scent, tarragon was the least acceptable among treatments. Salted eggs prepared with rosemary extract were the most acceptable for the consumers. It was followed by the sample prepared in pure brine solution and with sweet basil extract. Tarragon flavored salted eggs were the least acceptable to both panelists and
consumers.

Submitted to the University Library 05/07/2009 T-3957

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