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Micro-scale production and acceptability of hot smoked tilapia (Oreochromis Niloticus) / by Charmaine C. Lacsado.

By:

Lacsado, Charmaine C [author]

Contributor(s):

Dimero, Fe N [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2016. Cavite State University- Main Campus,Description: xiv, 45 pages : 28 cm. illustrations ; Content type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

639.31 L11 2016

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: LACSADO, CHARMAINE CASTILLANO. Micro-scale Production and Acceptability of Hot Smoked Tilapia (Oreochromis Niloticus). Undergraduate Thesis, Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2016. Adviser: Prof. Fe N. Dimero. This study was conducted to establish micro-scale production of hot smoked tilapia. Specifically this study aimed to produce hot smoked tilapia on a micro-scale, implement quality control, determine the consumer acceptability of hot smoked tilapia, describe marketing strategies for hot smoked tilapia and analyze the cost and return in the production of hot-smoked tilapia on a micro-scale. A total of 50 kg tilapia was processed into hot-smoked tilapia. The processing area requires provision for washing, brining, smoking and packing of fish. ‘The micro-scale production of hot-smoked tilapia requires an initial capital of Php 1,696 in processing of 10 kg tilapia. For a total of 50 kg processed in 5 batches, Php 8,527 production cost is required. A production area with a washing and preparation area and a smoke house were required. Strict implementation of raw material selection, efficient washing and eviscerating, constant brine concentration and brining time and smoking should be practiced to maintain the physical and sensory properties as well as acceptability of the product. The hot-smoked tilapia is highly acceptable to more number of consumers. The product is best sold by direct retail selling. A total of 150 packs at two pieces per pack at Php 56.84/pack were sold for a total Php 10,800 at a price of Php 72.00. Net profit of Php 2,273 was realized.

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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	639.31 L11 2016 (Browse shelf(Opens below))		Link to resource	Room use only	T-6735		00011006

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

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

LACSADO, CHARMAINE CASTILLANO. Micro-scale Production and Acceptability of Hot Smoked Tilapia (Oreochromis Niloticus). Undergraduate Thesis, Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2016. Adviser: Prof. Fe N. Dimero.

This study was conducted to establish micro-scale production of hot smoked tilapia. Specifically this study aimed to produce hot smoked tilapia on a micro-scale, implement quality control, determine the consumer acceptability of hot smoked tilapia, describe marketing strategies for hot smoked tilapia and analyze the cost and return in the production of hot-smoked tilapia on a micro-scale.

A total of 50 kg tilapia was processed into hot-smoked tilapia. The processing area requires provision for washing, brining, smoking and packing of fish.

‘The micro-scale production of hot-smoked tilapia requires an initial capital of Php 1,696 in processing of 10 kg tilapia. For a total of 50 kg processed in 5 batches, Php 8,527 production cost is required.

A production area with a washing and preparation area and a smoke house were required.

Strict implementation of raw material selection, efficient washing and eviscerating, constant brine concentration and brining time and smoking should be practiced to maintain the physical and sensory properties as well as acceptability of the product.

The hot-smoked tilapia is highly acceptable to more number of consumers.

The product is best sold by direct retail selling. A total of 150 packs at two pieces per pack at Php 56.84/pack were sold for a total Php 10,800 at a price of Php 72.00. Net profit of Php 2,273 was realized.

Submitted copy to the University Library. 02-14-2017 T-6735