Normal view MARC view ISBD view

Evaluation of jackfruit (Artocarpus heterophyllus Lam.) latex and it effectiveness as a meat tenderizer / Randy B. Gaa.

By:

Gaa, Randy B [author]

Contributor(s):

Betonio, Rene B [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2003. Cavite State University- Main Campus,Description: xii, 38 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634.987 G11 2003

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Arts and Science (CAS)

Abstract: GAA, RANDY BAQUILLAS, College of Arts and Sciences Cavite State University, April 1999. "EVALUATION OF JACKFRUIT (Artocarpus heterophyllus Lam.) LATEX AND ITS EFFECTIVENESS AS A MEAT TENDERIZER." Thesis Adviser: Mr. Rene B. Betonio This study was conducted at the Department of Physical Sciences Instrumentation Room from February to March 1999. It aimed to determine the physical and chemical properties of jackfruit latex as well as the effects of different amounts on the tenderness of the meat. The jackfruit e as a meat tenderizer, was effective in increasing the tenderness of the beef The beef treated with the latex was more tender compared to the untreated one. The jackfruit latex was insoluble in anhydrous ether; slightly soluble in benzene; partly soluble in chloroform; soluble in ethyl alcohol, methyl alcohol, isopropyl alcohol and cooking oil; and very soluble in cold and hot water. From physical and chemical analysis of jackfruit atex, the following results were obtained: percent moisture, 89.22; pH, 5.61; saponification value, 32.64; acid value, 30.06; and ester value, 2.58. The effects of different amounts of jackfruit a on the tenderness of the beef were investigated. The incorporation of jackfruit latex, as meat tenderizer, produce more tender beef compared to no treatment and the degree of tenderization increased with increased amount of the latex.

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	634.987 G11 2003 (Browse shelf(Opens below))		Link to resource	Room use only	T-2556		00002910

Thesis (Bachelor of Science in Chemistry) Cavite State University.

Includes bibliographical references.

College of Arts and Science (CAS)

GAA, RANDY BAQUILLAS, College of Arts and Sciences Cavite State University, April 1999. "EVALUATION OF JACKFRUIT (Artocarpus heterophyllus Lam.) LATEX AND ITS EFFECTIVENESS AS A MEAT TENDERIZER."
Thesis Adviser: Mr. Rene B. Betonio This study was conducted at the Department of Physical Sciences Instrumentation Room from February to March 1999. It aimed to determine the physical and chemical properties of jackfruit latex as well as the effects of different amounts on the tenderness of the meat. The jackfruit e as a meat tenderizer, was effective in increasing the tenderness of the beef The beef treated with the latex was more tender compared to the untreated one.

The jackfruit latex was insoluble in anhydrous ether; slightly soluble in benzene; partly soluble in chloroform; soluble in ethyl alcohol, methyl alcohol, isopropyl alcohol and cooking oil; and very soluble in cold and hot water. From physical and chemical analysis of jackfruit atex, the following results were obtained: percent moisture, 89.22; pH, 5.61; saponification value, 32.64; acid value, 30.06; and ester value, 2.58.
The effects of different amounts of jackfruit a on the tenderness of the beef were investigated. The incorporation of jackfruit latex, as meat tenderizer, produce more tender beef compared to no treatment and the degree of tenderization increased with increased amount of the latex.

Submitted to the University Library 05/13/2003 T-2556