000 | 03242nam a2200313 a 4500 | ||
---|---|---|---|
003 | OSt | ||
005 | 20230516130630.0 | ||
008 | 091211s19uu xx 00 eng d | ||
040 | _cCvSU Main Campus Library | ||
041 | 0 | _aeng | |
082 | 0 | 4 |
_a664.92 _bSi8 2009 |
100 |
_aSisperez, Iva Kristine L. _915186 _eauthor |
||
245 | 1 | 0 |
_aPalatability of skinless longanisa with sweet basil / _cby Iva Kristine L. Sisperez. |
260 | 0 |
_aIndang, Cavite : _c2009. _bCavite State University- Main Campus, |
|
300 |
_axiii, 47 pages : _billustrations ; _c28 cm. |
||
336 |
_2rdacontent _atext |
||
337 |
_2rdamedia _aunmediated |
||
338 |
_2rdacarrier _avolume |
||
500 | _aThesis (BSA--Animal Science) Cavite State University | ||
504 | _aIncludes bibliographical references. | ||
508 | _aCollege of Agriculture, Food, Environment and Natural Resources (CAFENR) | ||
520 | 3 | _aSISPEREZ, IVAKRISTINE LAGAMAYO. Palatability of Skinless Pork Longanisa with Sweet Basil. Undergraduate Thesis, Bachelor of Science in Agriculture major in Animal Science, Cavite State University , Indang, Cavite. April 2009. Adviser: Prof. Teresita M. Labrador. A study was conducted to determine the physico-chemical and sensory properties, consumer acceptability, and production cost of skinless pork /longanisa with and without sweet basil. Ground pork was made into skinless /longganisa with and without sweet basil. The following treatments were used: T1 (100% ground pork without sweet basil), T2 (100% ground pork with 5 grams of oven-dried sweet basil), T3 (100% ground pork with 10 grams of oven-dried sweet basil), and T4 (100% ground pork with 15 grams of oven-dried sweet basil). Physico-chemical properties were determined. Data on sensory evaluation were analyzed using Friedman two-way Analysis of Variance (ANOVA). Results of sensory evaluation indicated highly significant differences (P<0.01) in off-flavor and significant differences (P<0.05) in tenderness. However, the treatments were similar (P >0.05) in terms of color, aroma, flavor, juiciness as well as general acceptability. Based on physico-chemical properties, pH, water holding capacity and cooking yield were almost the same in all treatments. The pH of the products ranged from 5.4- 5.6.Water-holding capacity ranged from 82.59-90.18% while cooking yield ranged from 66.67-83.33%. Consumer acceptability test using one hundred consumers revealed that skinless pork longanisa from T4 (100% ground pork with 15 grams of oven-dried sweet basil) was very acceptable. Those from other three treatments were all acceptable. T4 (100% ground pork with 15 grams of oven-dried sweet basil) had the highest production cost and T1 (100% ground pork without sweet basil) had the lowest production cost. However, the differences among treatments were minimal. | |
541 |
_cSubmitted to the University Library _d05/14/2009 _eT-3967 |
||
650 | 0 |
_aPork _xQuality _915185 |
|
690 |
_91367 _aBachelor of Science in Agriculture |
||
700 |
_aLabrador, Teresita M. _927715 _eadviser |
||
856 |
_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=257442e25fac29c4d492861e13ffe6bc _yClick here to view thesis abstract and table of contents |
||
942 |
_2ddc _cMAN |
||
999 |
_c7855 _d7855 |