000			04810nam a2200313 a 4500
003			OSt
005			20240218111202.0
008			160707s19uu xx 00 eng d
040			_cCvSU Main Campus Library
041	0		_aeng
082	0	4	_a597 _bG93 1992
100			_aGuerra, Melanie Relasyon _eauthor _942205
245	1	0	_aStudies on tinapayan - an indigenous fish ferment in Central Mindanao / _cMelanie Relasyon Guerra.
260			_aVisayas : _bUniversity of the Philippines in the Visayas, _c1992.
300			_axiv, 123 pages : _billustrations ; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aThesis (Master of Science in Fisheries) University of the Philippines in the Visayas
504			_aIncludes bibliographical references.
520	3		_aGUERRA, MELANNIE RELAYSON, University of the Philippines in the Visayas, September 1992. Studies on Tinapayan - an Indigenous Fish Ferment in Central Mindanao. Thesis Adviser: Dr. Leonarda S. Mendoza Tinapayan is a Maguindanaoan’ carbohydrate-base or Lactic Acid (LA) fish ferment prepared by fermenting anaerobically dried fillets of murrel (pangos) with a mixture of prefermented cooked rice , spices, small amount of salt and water. The product undergoes three stages of manufacture: production of tapai (Stage 1), tapai a umay (Stage 2), and tinapayan (Stage 3). Three studies were undertaken, namely, establishment of flavor profiles of good quality market samples of tapai a umay and tinapayan; quantitative determination of nicrobial flora (by group) and physico-chemical changes in all stages of manufacture; and determination of the effect of additional 2.5 and 5.0 % w/w salt on the quality of tinapayan. Tapai (ground rice, 50% water v/w, 2.0% w/w red pepper, und 0.01% w/w 2-week old commercial tapai); tapai a umay (cooked non-glutinous rice and 1.5% w/w tapai); and tinapayan (24-hour old tapai a umay, 2.5% w/w salt, 18.0% w/w langkuas (Curcuma zedoaria bBerg., Rosc.),' 0.18% lemon grass (Cymbopogon citratus), 1.5% water v/w and : dried murrel (Qphicephalus striatus) were produced in the laboratory following the native process. Tapai a umay resembled Southeast Asian saccharified rice, having a flavor blend of sweet, slightly sour and slightly alcoholic notes. Cooked tinapayan exhibited a chorizo-like aroma and a flavor blend closely similar to beef tapa. Three groups of microorganism, that is, molds, yeasts and LABs which are believed to originate from the commercial starter were found growing in association in all three stages of tinapayan manufacture. Stage 1 was governed by molds and yeasts, the LABs* proliferated only between 12-48 hours when the moisture was 40-50 per cent. The dried starter (9.49% moisture) contained log 9 cfu/g each of molds and yeasts, and log 3 cfu/g of LABs. In Stage 2 , the growth of LABs were favored, the molds and yeasts showed decreasing growth trends. The 24-hour old tapai a umay contained about log 6 cfu/g each of molds and yeasts, and log 5 cfu/g of LABs. The pH dropped to about 4.0 after 6 hours, % Titrable Acid ( % TA, expressed as Lactic Acid) ranged from 0.10 to 0.30% and moisture content increased to 67%. In Stage 3 , the molds and yeasts maintained their population at log 6 cfu/g. The LABS reached log 7 cfu/g on duy 9. The pH of the system ranged from about 5.0 to 6.0, % TA had its peak at 1.0% and the product has an average % salt content of 4.86% after the 15th day of fermentation. The addition of 5% salt (about 7.0% in the final product) in P3 sample resulted to a reduction in the number of yeasts to log 5 cfu/g and LABs to log 5 cfu/g, and an increase in the number of molds to log 6 cfu/g. The pH of the system was low ranging from 5.5-6.5 with a correspondingly low amount of % TA (0.51% average). The odor, flavor and general acceptability of the cooked product was comparatively inferior than that of the market sample. The fish ferments with final salt contents of about 5.0% or less, that is, with additional 2.5% w/w salt and with no additional salt had better sensory and acceptability scores than the P3 sample. Both products attained the characteristic odor and flavor scores similar to the market sumple in less than 15 days of fermentation. The general acceptability scores were also good.
541			_cSubmitted to the University Library _d08-04-2020 _eT-5964 _ncopy 1
541			_cSubmitted to the University Library _d08-04-2020 _eT-5998 _ncopy 2
650		0	_aFishes _92990
650		0	_aFood fermentation _93922
690			_aMaster of Science in Fisheries _994
856			_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=e04085289d48b13c9e8f540a21c5f213 _yClick here to view thesis abstract and table of contents
942			_2ddc _cMAN
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