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Small scale preparation and product evaluation of native chicken (sasso) franks / by Ma. Concepcion D. Dalusong.

By:

Dalusong, Ma. Concepcion B [author]

Contributor(s):

Dimero, Fe N

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 2002. Cavite State University- Main Campus,Description: xii, 58 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.1 D17 2002

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: DALUSONG, MA. CONCEPCION BAGUS. Small-scale Preparation and Product Evaluation of Native Chicken (Sasso) Franks. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2002. Adviser: Prof Fe N. Dimero. A study entitled "Small-scale Preparation and Product Evaluation of Native Chicken (Sasso) Franks was conducted at the Institute of Food Science and Technology from November 2001 to February 2002. This study was conducted to develop a formulation and processing technology for native chicken franks; compare native chicken franks with chicken franks made from broilers; and evaluate the sensory, proximate nutritional composition and cooking properties of the samples. The consumer acceptance and production cost and return of the product were also evaluated. The following small-scale processing technology for Sasso native chicken franks was generated. For every kilogram of native chicken meat, the following ingredients were used; 1/4 cup very finely minced onion, 1 small clove garlic, 1 tsp. finely ground coriander, 2 tsp. dried marjoram, Y2 tsp. ground mustard seed, 1/2 tsp. freshly fine ground white pepper, 1/4 tsp. smoke flavor, 2 egg white, 3 tbsp. sugar, 1 tbsp. salt, 1/4 tsp. MSG, 1/2 tsp. paprika, 'A cup milk and 1/4 cup TVP. Native chicken meat was cut, ground and mixed with the ingredients. Curing was done overnight in the refrigerator and the mixture was divided into 125 grams-portion each and stuffed in the hog casing. The franks were pressure cooked at 121°C for 10 minutes. The prepared samples were sealed in polyethylene bag at approximately 500g/pack, with vacuum packing. Native chicken franks produced were light brown in color, had highly perceptible chicken flavor, moderately juicy and tender, characteristics which made native chicken franks more acceptable than the broiler franks. Moisture content and crude fat content of sasso native chicken franks were higher that the broiler franks. Sasso chicken franks produced by the generated technology cost ₱311.34/kilo.

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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	641.1 D17 2002 (Browse shelf(Opens below))		Link to resource	Room use only	T-2433		00006424

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

Includes bibliographical references.

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

DALUSONG, MA. CONCEPCION BAGUS. Small-scale Preparation and Product Evaluation of Native Chicken (Sasso) Franks. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2002. Adviser: Prof Fe N. Dimero.
A study entitled "Small-scale Preparation and Product Evaluation of Native Chicken (Sasso) Franks was conducted at the Institute of Food Science and Technology from November 2001 to February 2002. This study was conducted to develop a formulation and processing technology for native chicken franks; compare native chicken franks with chicken franks made from broilers; and evaluate the sensory, proximate nutritional composition and cooking properties of the samples. The consumer acceptance and production cost and return of the product were also evaluated.
The following small-scale processing technology for Sasso native chicken franks was generated.
For every kilogram of native chicken meat, the following ingredients were used; 1/4 cup very finely minced onion, 1 small clove garlic, 1 tsp. finely ground coriander, 2 tsp. dried marjoram, Y2 tsp. ground mustard seed, 1/2 tsp. freshly fine ground white pepper, 1/4 tsp. smoke flavor, 2 egg white, 3 tbsp. sugar, 1 tbsp. salt, 1/4 tsp. MSG, 1/2 tsp. paprika, 'A cup milk and 1/4 cup TVP. Native chicken meat was cut, ground and mixed with the ingredients. Curing was done overnight in the refrigerator and the mixture was divided into 125 grams-portion each and stuffed in the hog casing. The franks were pressure cooked at 121°C for 10 minutes. The prepared samples were sealed in polyethylene bag at approximately 500g/pack, with vacuum packing.
Native chicken franks produced were light brown in color, had highly perceptible chicken flavor, moderately juicy and tender, characteristics which made native chicken franks more acceptable than the broiler franks.
Moisture content and crude fat content of sasso native chicken franks were higher that the broiler franks.
Sasso chicken franks produced by the generated technology cost ₱311.34/kilo.

Submitted to the University Library 05/10/2007 T-2433