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Standardizatin of processing conditions for hot smoked tilapia / by Divina D. Bernardo.

By:

Bernardo, Divina D [author]

Contributor(s):

Malle, Novie P [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2001. Cavite State University- Main Campus,Description: xiii, 76 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

639.3 B45 2001

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: BERNARDO, DIVINA DAGUINOTAS. Cavite State University, Indang, Cavite. March 2001. "Standardization of Processing Conditions for Hot Smoked Tilapia. Adviser: Mrs. Novie P. Malle. The study on standardization of processing conditions for hot smoked tilapia was conducted at the Institute of Food Science and Technology Processing Plant and Laboratory, Cavite State University, Indang Cavite. It aimed to develop hot smoked tilapia of highly acceptable sensory characteristics at a competitive price. Specifically, the study aimed to produce hot smoked tilapia at different time of salting and smoking combinations; select the most acceptable hot smoked tilapia; analyze the moisture, fat, protein and ash contents of the product, and analyze production cost. Hot smoked tilapia was prepared using two processing methods. For method 1, the following procedure was used 1.) Selection of raw materials; 2.) Washing and caning; 3) Soaking in 60% brine solution for 1 hour; 4) Washing; 5.) Soaking in 10% brine solution for 1 hour; 6.) Steam blanching for 10-15 minutes; 7) Air drying; 8.) Smoking at 70-80°C for 2 hours. The following steps were followed for method 2: 1.) Selection of raw materials; 2) Washing and cleaning: 3.) Soaking in 60% brine solution for 1 hour; 4.) Washing; 5.) Soaking in 10% brine solution for 2 hours; 6.) Steam blanching for 10-15 mins; 7.) Air drying; 8.) Smoking at 70-80° C for 3 hours. Results on sensory evaluation of hot smoked tilapia reveal that Treatment 2 (1 hour salting and 2 hours smoking) and Treatment 6 (2 hours salting and 3 hours smoking) were the most acceptable treatments based on the physical and sensory properties as evaluated by ten laboratory panelists. Hot smoked tilapia had moderately acceptable based on glossiness, golden brown color, highly perceptible smoked odor, perceptible smoked flavor, slight saltiness, moderately imperceptible off-flavor, slightly dry to dry flesh, moderately firm texture, and high general acceptability. Moisture, fat, protein and ash contents of the most acceptable samples were not significantly different. Production cost of hot smoked tilapia was lower compared to the existing hot smoked products like tinapang bangus, tunsoy, tamban and galunggong.

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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	639.3 B45 2001 (Browse shelf(Opens below))		Link to resource	Room use only	T-2226		00006363

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

Includes bibliographical references.

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

BERNARDO, DIVINA DAGUINOTAS. Cavite State University, Indang, Cavite. March 2001. "Standardization of Processing Conditions for Hot Smoked Tilapia. Adviser: Mrs. Novie P. Malle.
The study on standardization of processing conditions for hot smoked tilapia was conducted at the Institute of Food Science and Technology Processing Plant and Laboratory, Cavite State University, Indang Cavite. It aimed to develop hot smoked tilapia of highly acceptable sensory characteristics at a competitive price. Specifically, the study aimed to produce hot smoked tilapia at different time of salting and smoking combinations; select the most acceptable hot smoked tilapia; analyze the moisture, fat, protein and ash contents of the product, and analyze production cost. Hot smoked tilapia was prepared using two processing methods. For method 1, the following procedure was used 1.) Selection of raw materials; 2.) Washing and caning; 3) Soaking in 60% brine solution for 1 hour; 4) Washing; 5.) Soaking in 10% brine solution for 1 hour; 6.) Steam blanching for 10-15 minutes; 7) Air drying; 8.) Smoking at 70-80°C for 2 hours. The following steps were followed for method 2: 1.) Selection of raw materials; 2) Washing and cleaning: 3.) Soaking in 60% brine solution for 1 hour; 4.) Washing; 5.) Soaking in 10% brine solution for 2 hours; 6.) Steam blanching for 10-15 mins; 7.) Air drying; 8.) Smoking at 70-80° C for 3 hours. Results on sensory evaluation of hot smoked tilapia reveal that Treatment 2 (1 hour salting and 2 hours smoking) and Treatment 6 (2 hours salting and 3 hours smoking) were the most acceptable treatments based on the physical and sensory properties as evaluated by ten laboratory panelists. Hot smoked tilapia had moderately acceptable based on glossiness, golden brown color, highly perceptible smoked odor, perceptible smoked flavor, slight saltiness, moderately imperceptible off-flavor, slightly dry to dry flesh, moderately firm texture, and high general acceptability. Moisture, fat, protein and ash contents of the most acceptable samples were not significantly different. Production cost of hot smoked tilapia was lower compared to the existing hot smoked products like tinapang bangus, tunsoy, tamban and galunggong.

Submitted to the University Library 07/18/2007 T-2226