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Evaluation of spoilage patterns of hot smokes tilapia (Oreochromis niloticus) / by Marites F. Angeles.

By:

Angeles, Marites F [author]

Contributor(s):

Heralde, Francisco M. III [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite: Cavite State University- Main Campus, 2001.Description: xiii, 98 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

639.31 An4 2001

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: ANGELES, MARITES FENOMENO. Cavite State University, Indang Cavite. April 2001. “Evaluation of Spoilage Patterns of Hot Smoked Tilapia (Oreochromis nitoticus)". Adviser: Mr. Francisco M. Heralde A study was conducted to evaluate the spoilage patterns of hot smoked tilapia. Specifically, it aimed to evaluate the sensory characteristics, the pattern of microbial growth, and the nutritional composition and peroxide value of hot smoked tilapia over a period. The previously standardized smoked products of Bernardo (2001) used in the study were: Treatment 1 (1 hr. salting, 2 hrs. smoking) and Treatment 2 (2 hrs. salting, 3 hrs. smoking). Samples were packed in polyethylene bags at ambient temperature. Data were analyzed using T-test and analysis of variance (ANOVA). Mean scores were compared using Duncan's Multiple Range Test (DMRT). Sensory evaluation showed that there was no significant difference between treatments on the degree of disintegration, surface color, surface texture, and glossiness of hot smoked tilapia on all sampling days. All the sensory attributes were not obtained on the fourth day. Three days was found as the limit of shelf life for hot smoked tilapia because it was the borderline of acceptability for the different quality attributes. Sensory evaluation was not conducted beyond three days of storage because the smoked samples in both treatments were no longer edible to the panelists due to marked spoilage. Growth of bacteria and molds were found rapid at ambient temperature. Treatment 2 had lesser microbial growth than Treatment I. Microbial load could not be counted beyond three days due to massive microbial population. Results of the nutritional composition analysis showed that there was a decrease in moisture, ash, fat, and protein contents through time. These changes conformed with the physical and sensory changes of the samples. Peroxide value showed gradual increase through time.

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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	639.31 An4 2001 (Browse shelf(Opens below))		Link to resource	Room use only	T-2218		00006362

Thesis (B.S.--Food Technology) Cavite State University

Includes bibliographical references.

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

ANGELES, MARITES FENOMENO. Cavite State University, Indang Cavite. April 2001. “Evaluation of Spoilage Patterns of Hot Smoked Tilapia (Oreochromis nitoticus)". Adviser: Mr. Francisco M. Heralde
A study was conducted to evaluate the spoilage patterns of hot smoked tilapia. Specifically, it aimed to evaluate the sensory characteristics, the pattern of microbial growth, and the nutritional composition and peroxide value of hot smoked tilapia over a period. The previously standardized smoked products of Bernardo (2001) used in the study were: Treatment 1 (1 hr. salting, 2 hrs. smoking) and Treatment 2 (2 hrs. salting, 3 hrs. smoking). Samples were packed in polyethylene bags at ambient temperature. Data were analyzed using T-test and analysis of variance (ANOVA). Mean scores were compared using Duncan's Multiple Range Test (DMRT). Sensory evaluation showed that there was no significant difference between treatments on the degree of disintegration, surface color, surface texture, and glossiness of hot smoked tilapia on all sampling days. All the sensory attributes were not obtained on the fourth day. Three days was found as the limit of shelf life for hot smoked tilapia because it was the borderline of acceptability for the different quality attributes. Sensory evaluation was not conducted beyond three days of storage because the smoked samples in both treatments were no longer edible to the panelists due to marked spoilage.
Growth of bacteria and molds were found rapid at ambient temperature. Treatment 2 had lesser microbial growth than Treatment I. Microbial load could not be counted beyond three days due to massive microbial population. Results of the nutritional composition analysis showed that there was a decrease in moisture, ash, fat, and protein contents through time. These changes conformed with the physical and sensory changes of the samples. Peroxide value showed gradual increase through time.

Submitted to the University Library 05/10/2007 T-2218