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Utilization of native chicken meat in the production of skinless longanisa / by Vermalyn G. Realin.

By:

Realyn, Vermalyn G [author]

Contributor(s):

Labrador, Teresita M [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 1998. Cavite State University- Main Campus,Description: 40 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

636.513 R22 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: Realin, Vernalyn, de Guzman, Cavite State University, Indang, Cavite. April 1998. -Utilization of Native Chicken Meat in the Production of Skinless Longanisa.- Prof. Teresita M. Labrador, thesis adviser. A study was conducted to determine the physico-chemical, sensory properties, consumer acceptance and production cost of skinless longanisa using different levels of native chicken meat. Native chicken meat was made into skinless longanisa with different levels of broiler meat. The following treatments were used: Treatment 1 (100 % broiler); Treatment 2 (70 broilers and 30 % native chicken); Treatment 3 (50 % broiler chicken and 50 % native chicken); Treatment 4 (30 % broiler and 70 % native chicken); and Treatment 5 (100 % native chicken). Data on physio-chemical properties were analyzed using Completely Randomized Design (CRD) and sensory evaluation using Randomized Complete Block Design (RCBD). Significant differences were detected using Duncan's Multiple Range Test (DMRT). Based on the physio-chemical analysis of longanisa packed formulas, highly significant differences were observed in terms of pH, emulsion stability, water holding capacity and percent shrinkage. pH increased significantly as the amount of native chicken meat decreased. However, samples were comparable in terms of color, flavor, off-flavor, tenderness and juiciness. Samples varied in general acceptability with Treatment 1 being more acceptable than the other treatments. Consumers' acceptance tests using 100 consumers revealed that longanisa with or without native chicken meat were equally acceptable. The use of native chicken meat in the preparation of skinless longanisa increased the production cost by 20 % as compared to a longanisa with pure broiler meat.

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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	636.513 R22 1998 (Browse shelf(Opens below))		Link to resource	Room use only	T-1783		00006289

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

Includes bibliographical references.

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

Realin, Vernalyn, de Guzman, Cavite State University, Indang, Cavite. April 1998. -Utilization of Native Chicken Meat in the Production of Skinless Longanisa.- Prof. Teresita M. Labrador, thesis adviser.
A study was conducted to determine the physico-chemical, sensory properties, consumer acceptance and production cost of skinless longanisa using different levels of native chicken meat. Native chicken meat was made into skinless longanisa with different levels of broiler meat. The following treatments were used: Treatment 1 (100 % broiler); Treatment 2 (70 broilers and 30 % native chicken); Treatment 3 (50 % broiler chicken and 50 % native chicken); Treatment 4 (30 % broiler and 70 % native chicken); and Treatment 5 (100 % native chicken). Data on physio-chemical properties were analyzed using Completely Randomized Design (CRD) and sensory evaluation using Randomized Complete Block Design (RCBD). Significant differences were detected using Duncan's Multiple Range Test (DMRT). Based on the physio-chemical analysis of longanisa packed formulas, highly significant differences were observed in terms of pH, emulsion stability, water holding capacity and percent shrinkage. pH increased significantly as the amount of native chicken meat decreased. However, samples were comparable in terms of color, flavor, off-flavor, tenderness and juiciness.
Samples varied in general acceptability with Treatment 1 being more acceptable than the other treatments. Consumers' acceptance tests using 100 consumers revealed that longanisa with or without native chicken meat were equally acceptable. The use of native chicken meat in the preparation of skinless longanisa increased the production cost by 20 % as compared to a longanisa with pure broiler meat.

Submitted to the University Library 05/10/2007 T-1783