000 03361nam a2200313 a 4500
003 OSt
005 20230422084034.0
008 070516s19uu xx 00 eng d
040 _cCvSU Main Campus Library
041 0 _aeng
082 0 4 _a658.3124
_bL97 2002
100 0 _aLutero, Mereniza E.
_eauthor
_935300
245 1 0 _aEffect of self-employment assistance kaunlaran program on beneficiaries from the municipality of Indang, province of Cavite /
_cby Mereniza E. Lutero.
260 0 _aIndang, Cavite :
_c2002.
_bCavite State University- Main Campus,
300 _axiv, 51 pages :
_billustrations ;
_c28 cm.
336 _2rdacontent
_atext
337 _2rdamedia
_aunmediated
338 _2rdacarrier
_avolume
500 _aThesis (B.S.D.M.--Training Program Management) Cavite State University
504 _aIncludes bibliographical references.
508 _a College of Economics, Management, and Development Studies (CEMDS)
520 3 _aANGELES, MARITES FENOMENO. Cavite State University, Indang Cavite. April 2001. " Evaluation of Spoilage Patterns of Hot Smoked Tilapia (Oreochromis niloticus)". Adviser: Mr. Francisco M. Heralde HI. 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 differences between treatments on the of 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 1. 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
_d07/18/2007
_eT-2318
650 0 _aTraining programs
_911
690 _91520
_aBachelor of Science in Development Management
_xTraining Program Management
700 _aHeralde, Francisco M. III
_911258
_eadviser
856 _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=2fb07d62ccf1f0f0daa84791121a978e
_yClick here to view thesis abstract and table of contents
942 _2ddc
_cMAN
999 _c6391
_d6391