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Preparation and evaluation of chevon nuggets / by Arnulfo C. Gordola.

By:

Gordola, Arnulfo C [author]

Contributor(s):

Dimero, Fe N [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2000. Cavite State University- Main Campus,Description: 65 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

636.9 G65 2000

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: GORDOLA, ARNULFO CAUSING. Cavite state University, Indang Cavite. March 2000 Preparation and Evaluation of Chevon Nuggets " Adviser Prof Fe N. Dimero. This study was conducted to develop chevon nuggets. Specifically, it aimed to develop a formulation for chevon nuggets, evaluate the sensory, chemical, and cooking properties of chevon nuggets. Microbial load of stored sample was also determined. This study was conducted using different formulations of chevon nuggets which differ in the amount of chevon: T 1-0.25 kg, T2-0.50 kg, T3-0.75 kg and T4-l.0 kg. Results of sensory evaluation indicated that color of nuggets was not affected by the amount of chevon. Flavor was enhanced by the increasing amount of meat in the formulation. Off-flavor was almost imperceptible. Juiciness and tenderness decreased with increasing amount of chevon in the nuggets. Results of evaluation for general acceptability indicate that samples with more than 0.25 kg chevon were significantly more acceptable. Consumer test results indicate that chevon nuggets were liked very much by majority of the respondents. Freezing of nuggets for I month effectively controlled microbial growth. Chevon nuggets had lower moisture and protein content than uncooked chevon lean Fat content was higher in chevon nuggets than the uncooked chevon lean. Cooking yield of chevon nuggets was 85.01% and shrinkage was 1 1%. Emulsion stability and water holding capacity of chevon nuggets resulted to relatively less tender and less juicy samples.

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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	636.9 G65 2000 (Browse shelf(Opens below))		Link to resource	Room use only	T-2038		00006339

Thesis (B.S.A.--Food Processing) Cavite State University

Includes bibliographical references.

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

GORDOLA, ARNULFO CAUSING. Cavite state University, Indang Cavite. March 2000 Preparation and Evaluation of Chevon Nuggets " Adviser Prof Fe N. Dimero.
This study was conducted to develop chevon nuggets. Specifically, it aimed to develop a formulation for chevon nuggets, evaluate the sensory, chemical, and cooking properties of chevon nuggets. Microbial load of stored sample was also determined.
This study was conducted using different formulations of chevon nuggets which differ in the amount of chevon: T 1-0.25 kg, T2-0.50 kg, T3-0.75 kg and T4-l.0 kg.
Results of sensory evaluation indicated that color of nuggets was not affected by the amount of chevon. Flavor was enhanced by the increasing amount of meat in the formulation. Off-flavor was almost imperceptible. Juiciness and tenderness decreased with increasing amount of chevon in the nuggets.
Results of evaluation for general acceptability indicate that samples with more than 0.25 kg chevon were significantly more acceptable.
Consumer test results indicate that chevon nuggets were liked very much by majority of the respondents.
Freezing of nuggets for I month effectively controlled microbial growth.
Chevon nuggets had lower moisture and protein content than uncooked chevon lean Fat content was higher in chevon nuggets than the uncooked chevon lean.
Cooking yield of chevon nuggets was 85.01% and shrinkage was 1 1%. Emulsion stability and water holding capacity of chevon nuggets resulted to relatively less tender and less juicy samples.

Submitted to the University Library 05/10/2007 T-2038