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