Physical, chemical, microbial and organoleptic changes in sosso chicken franks stored at different temperatures / by Collen C. Mangaring.
Material type:
TextLanguage: English Publication details: Indang, Cavite, 2003. Cavite State University- Main Campus,Description: xvi, 69 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 641.365 M31 2003
- College of Agriculture, Food, Environment and Natural Resources (CAFENR)
| Item type | Current library | Collection | Call number | Materials specified | URL | Status | Notes | Date due | Barcode |
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Theses / Manuscripts
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Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 641.365 M31 2003 (Browse shelf(Opens below)) | Link to resource | Room use only | T-2476 | 00006436 |
Thesis (B.S. Food Technology) Cavite State University
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR)
MANGARING, COLLEN G. Physical, Chemical, Microbial and Organoleptic Changes in Sasso Chicken Franks Stored at Different Temperatures. Undergraduate Thesis Bachelor of Science in Food Technology. Adviser Prof. Fe N. Dimero.
A study entitled "Physical, Chemical, Microbial and Organoleptic Changes in Sasso Chicken Franks Stored at Different Temperatures" was conducted at the Institute of Food Science and Technology from January to March 2003. This study was conducted to determine the effects of different temperatures storage to sasso chicken franks by evaluating it’s the physical, chemical, microbial and organoleptic properties,
Physical, chemical and organoleptic changes in Sasso chicken franks stored at -17°C, 0°C and 2-4°C were monitored for six weeks. Similarly microbial load of the sample was evaluated.
Storage time significantly affected the flavor, juiciness and tenderness of sasso chicken franks since significant decrease in the mean sensory scores for the stored sample were observed. Off-flavor development was detected after the second week of storage, which increased with time. General acceptability significantly decreased with samples stored at 2-4°C due to discoloration, sliminess, decreased juiciness and tenderness as early as the 2nd week of storage. General acceptability scores of sample presented at - 17°C and 0°C were, however, maintained even up to the 8th week of storage.
Off-flavor development was detected in samples as early as the 3rd week of storage, which could be due to oxidized fats.
Changes in Physical Properties. Color of sasso chicken franks was preserved in sample stored at -17°C. Sliminess was also controlled at this temperature. Physical properties of samples stored at 0°C and 2-4°C were significantly affected during storage. As early as the 3' of storage, microbial growth was observed and sliminess became very evident in samples stored at 2-4°C such that sample was considered spoiled or unacceptable.
Water holding capacity and Emulsion stability of all samples did not significantly change on storage.
Changes on Chemical Properties No significant changes in moisture, ash and crude protein content were observed on storage at -17°C, 0°C and 2-4°C. increase in fat content was observed with time, which could have caused the development of off-flavors in the samples on storage.
Microbial Changes. Storage of sasso chicken franks at -17°C and 0°C maintained the microbial load of samples below standard limits. Storage of samples at 2-4°C allowed microbial growth on the surface of the franks in the ri week rendering the samples unacceptable.
Submitted to the University Library 05/10/2007 T-2476