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003 OSt
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008 070510s19uu xx 00 eng d
040 _cCvSU Main Campus Library
041 0 _aeng
082 0 4 _a639.31
_bAn4 2001
100 0 _aAngeles, Marites F.
_eauthor
_917819
245 1 0 _aEvaluation of spoilage patterns of hot smokes tilapia (Oreochromis niloticus) /
_cby Marites F. Angeles.
260 0 _aIndang, Cavite:
_bCavite State University- Main Campus,
_c2001.
300 _axiii, 98 pages :
_billustrations ;
_c28 cm.
336 _2rdacontent
_atext
337 _2rdamedia
_aunmediated
338 _2rdacarrier
_avolume
500 _aThesis (B.S.--Food Technology) Cavite State University
504 _aIncludes bibliographical references.
508 _aCollege of Agriculture, Food, Environment and Natural Resources (CAFENR)
520 3 _aANGELES, MARITES FENOMENO. Cavite State University, Indang Cavite. April 2001. “Evaluation of Spoilage Patterns of Hot Smoked Tilapia (Oreochromis nitoticus)". Adviser: Mr. Francisco M. Heralde A study was conducted to evaluate the spoilage patterns of hot smoked tilapia. Specifically, it aimed to evaluate the sensory characteristics, the pattern of microbial growth, and the nutritional composition and peroxide value of hot smoked tilapia over a period. The previously standardized smoked products of Bernardo (2001) used in the study were: Treatment 1 (1 hr. salting, 2 hrs. smoking) and Treatment 2 (2 hrs. salting, 3 hrs. smoking). Samples were packed in polyethylene bags at ambient temperature. Data were analyzed using T-test and analysis of variance (ANOVA). Mean scores were compared using Duncan's Multiple Range Test (DMRT). Sensory evaluation showed that there was no significant difference between treatments on the degree of disintegration, surface color, surface texture, and glossiness of hot smoked tilapia on all sampling days. All the sensory attributes were not obtained on the fourth day. Three days was found as the limit of shelf life for hot smoked tilapia because it was the borderline of acceptability for the different quality attributes. Sensory evaluation was not conducted beyond three days of storage because the smoked samples in both treatments were no longer edible to the panelists due to marked spoilage. Growth of bacteria and molds were found rapid at ambient temperature. Treatment 2 had lesser microbial growth than Treatment I. Microbial load could not be counted beyond three days due to massive microbial population. Results of the nutritional composition analysis showed that there was a decrease in moisture, ash, fat, and protein contents through time. These changes conformed with the physical and sensory changes of the samples. Peroxide value showed gradual increase through time.
541 _cSubmitted to the University Library
_d05/10/2007
_eT-2218
650 0 _aFish culture
_xTilapia.
_95956
650 0 _aSmoked tilapia.
_917820
690 _aBachelor of Science in Food Technology
_92168
700 _911258
_aHeralde, Francisco M. III
_eadviser
856 _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=daf267a1b13333c99fc600a3d9475bd5
_yClick here to view thesis abstract and table of contents
942 _2ddc
_cMAN
999 _c6363
_d6363