Sensory properties and consumer acceptability of fish Longganisa from tilapia (Oreochromis niloticus), milk fish (Chanos chanos) and mackerel (Euthynnus affinis) / by Karina Iavronlan.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 2014. Cavite State University- Main Campus,Description: xiv, 39 pages : 28 cm. illustrations ; Content type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 641.3  Ia9 2014
Online resources: Production credits:
  • College of Agriculture, Food, Environment and Natural Resources (CAFENR)
Abstract: IAVRONLAN, KARINA. Sensory Properties and Consumer Acceptability of Fish Longganisa From Tilapia (Oreochromis niloticus), Milk Fish (Chanos chanos) and Mackerel (Euthynnus affinis). Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. April 2014. Adviser: Dr. Fe N. Dimero. This study was conducted to process fish longganisa from tilapia, milkfish and mackerel fish. This study specifically aimed to evaluate, describe and compare the sensory properties of the different fish longganisa, determine the consumer acceptability of the different products and to determine the production cost of the fish longganisa from tilapia, milkfish and mackerel. Processing of fish longganisa started by the selection of fresh fish; the fishes were subjected to cleaning, deboning and grinding; other ingredients were added to the ground fish flesh; the fish mixture was packed and cooked. Based on the results of sensory evaluation, the color, aroma, tenderness, juiciness, saltiness, fish flavor and general acceptability of the different fish longganisa samples did not differ significantly. All the samples were evaluated and characterized to be golden brown in color with a tender texture and a moderately perceptible aroma. All the longganisa samples from tilapia, milkfish and mackerel are said to be juicy, salty, have a moderately perceptible flavor and are moderately acceptable. Results of consumer tests indicate that 62% of consumers liked the tilapia longganisa very much, 22% liked it slightly, 13% neither liked nor disliked the product and 3% disliked it slightly. For the milkfish longganisa, 57% of the consumers liked the product very much, 29% liked it slightly, 12% neither liked or disliked and 2% disliked it slightly. Thirteen percent of the consumers liked the mackerel longganisa very much, 42% liked it slightly, 34% neither liked nor disliked the product, 7% disliked it slightly and 4% disliked it very much. The total production cost for the fish longganisa is PhP 3,521.79 producing an income of PhP 4978.21 and a profit of PhP 1,456.42 which is equivalent to 0.41 return.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 641.3 Ia9 2014 (Browse shelf(Opens below)) Link to resource Room use only T-5444 00008745

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

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

IAVRONLAN, KARINA. Sensory Properties and Consumer Acceptability of Fish Longganisa From Tilapia (Oreochromis niloticus), Milk Fish (Chanos chanos) and Mackerel (Euthynnus affinis). Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. April 2014. Adviser: Dr. Fe N. Dimero.

This study was conducted to process fish longganisa from tilapia, milkfish and mackerel fish. This study specifically aimed to evaluate, describe and compare the sensory properties of the different fish longganisa, determine the consumer acceptability of the different products and to determine the production cost of the fish longganisa from tilapia, milkfish and mackerel. Processing of fish longganisa started by the selection of fresh fish; the fishes were subjected to cleaning, deboning and grinding; other ingredients were added to the ground fish flesh; the fish mixture was packed and cooked. Based on the results of sensory evaluation, the color, aroma, tenderness, juiciness, saltiness, fish flavor and general acceptability of the different fish longganisa samples did not differ significantly. All the samples were evaluated and characterized to be golden brown in color with a tender texture and a moderately perceptible aroma. All the longganisa samples from tilapia, milkfish and mackerel are said to be juicy, salty, have a moderately perceptible flavor and are moderately acceptable.

Results of consumer tests indicate that 62% of consumers liked the tilapia longganisa very much, 22% liked it slightly, 13% neither liked nor disliked the product and 3% disliked it slightly. For the milkfish longganisa, 57% of the consumers liked the product very much, 29% liked it slightly, 12% neither liked or disliked and 2% disliked it slightly. Thirteen percent of the consumers liked the mackerel longganisa very much, 42% liked it slightly, 34% neither liked nor disliked the product, 7% disliked it slightly and 4% disliked it very much. The total production cost for the fish longganisa is PhP 3,521.79 producing an income of PhP 4978.21 and a profit of PhP 1,456.42 which is equivalent to 0.41 return.

Submitted copy to the University Library. 04/24/2014 T-5444

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