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Palatability of skinless longanisa with sweet basil / by Iva Kristine L. Sisperez.

By:

Sisperez, Iva Kristine L [author]

Contributor(s):

Labrador, Teresita M [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2009. Cavite State University- Main Campus,Description: xiii, 47 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664.92 Si8 2009

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: SISPEREZ, IVAKRISTINE LAGAMAYO. Palatability of Skinless Pork Longanisa with Sweet Basil. Undergraduate Thesis, Bachelor of Science in Agriculture major in Animal Science, Cavite State University , Indang, Cavite. April 2009. Adviser: Prof. Teresita M. Labrador. A study was conducted to determine the physico-chemical and sensory properties, consumer acceptability, and production cost of skinless pork /longanisa with and without sweet basil. Ground pork was made into skinless /longganisa with and without sweet basil. The following treatments were used: T1 (100% ground pork without sweet basil), T2 (100% ground pork with 5 grams of oven-dried sweet basil), T3 (100% ground pork with 10 grams of oven-dried sweet basil), and T4 (100% ground pork with 15 grams of oven-dried sweet basil). Physico-chemical properties were determined. Data on sensory evaluation were analyzed using Friedman two-way Analysis of Variance (ANOVA). Results of sensory evaluation indicated highly significant differences (P<0.01) in off-flavor and significant differences (P<0.05) in tenderness. However, the treatments were similar (P >0.05) in terms of color, aroma, flavor, juiciness as well as general acceptability. Based on physico-chemical properties, pH, water holding capacity and cooking yield were almost the same in all treatments. The pH of the products ranged from 5.4- 5.6.Water-holding capacity ranged from 82.59-90.18% while cooking yield ranged from 66.67-83.33%. Consumer acceptability test using one hundred consumers revealed that skinless pork longanisa from T4 (100% ground pork with 15 grams of oven-dried sweet basil) was very acceptable. Those from other three treatments were all acceptable. T4 (100% ground pork with 15 grams of oven-dried sweet basil) had the highest production cost and T1 (100% ground pork without sweet basil) had the lowest production cost. However, the differences among treatments were minimal.

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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	664.92 Si8 2009 (Browse shelf(Opens below))		Link to resource	Room use only	T-3967		00007854

Thesis (BSA--Animal Science) Cavite State University

Includes bibliographical references.

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

SISPEREZ, IVAKRISTINE LAGAMAYO. Palatability of Skinless Pork Longanisa with Sweet Basil. Undergraduate Thesis, Bachelor of Science in Agriculture major in Animal Science, Cavite State University , Indang, Cavite. April 2009. Adviser: Prof. Teresita M. Labrador.

A study was conducted to determine the physico-chemical and sensory properties, consumer acceptability, and production cost of skinless pork /longanisa with
and without sweet basil.

Ground pork was made into skinless /longganisa with and without sweet basil. The following treatments were used: T1 (100% ground pork without sweet basil), T2 (100% ground pork with 5 grams of oven-dried sweet basil), T3 (100% ground pork
with 10 grams of oven-dried sweet basil), and T4 (100% ground pork with 15 grams of oven-dried sweet basil). Physico-chemical properties were determined. Data on sensory evaluation were analyzed using Friedman two-way Analysis of Variance (ANOVA).

Results of sensory evaluation indicated highly significant differences (P<0.01) in off-flavor and significant differences (P<0.05) in tenderness. However, the treatments were similar (P >0.05) in terms of color, aroma, flavor, juiciness as well as general acceptability.

Based on physico-chemical properties, pH, water holding capacity and cooking yield were almost the same in all treatments. The pH of the products ranged from 5.4- 5.6.Water-holding capacity ranged from 82.59-90.18% while cooking yield ranged from 66.67-83.33%.

Consumer acceptability test using one hundred consumers revealed that skinless pork longanisa from T4 (100% ground pork with 15 grams of oven-dried sweet basil)
was very acceptable. Those from other three treatments were all acceptable.

T4 (100% ground pork with 15 grams of oven-dried sweet basil) had the highest production cost and T1 (100% ground pork without sweet basil) had the lowest production cost. However, the differences among treatments were minimal.

Submitted to the University Library 05/14/2009 T-3967