Pampanga State Agricultural University

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Acceptability, protein, and microbial load of skinless longganisa using the flesh of blackchin tilapia, nile (Record no. 15464)

MARC details
000 -LEADER
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001 - CONTROL NUMBER
control field 134267
003 - CONTROL NUMBER IDENTIFIER
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005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250408094532.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
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100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Munoz, Christian Jake David.
245 00 - TITLE STATEMENT
Title Acceptability, protein, and microbial load of skinless longganisa using the flesh of blackchin tilapia, nile
Medium [manuscript] /
Statement of responsibility, etc. Christian Jake David Munoz.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Magalang, Pampanga :
Name of publisher, distributor, etc. Pampanga State Agricultural University,
Date of publication, distribution, etc. August 2021.
300 ## - PHYSICAL DESCRIPTION
Extent xiv, 68 leaves ;
Dimensions 28 cm. + 1 computer disc (4 3/4 in.)
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note This study utilized a descriptive-inferential research design which aimed to examine the acceptability and the nutntional value of skinless longganisa using Blackchin Tilapia, Nile Tilapia, and Milkfish; determine the significant difference among the three fish species in terms of the acceptability of sensory evaluations, and to investigate a cost and return analysis of the products. There were twenty-seven (27) respondents who evaluated the products in terms of appearance, aroma, taste, texture, and over-all acceptability. A questionnaire was employed in measuring respondents' sensory evaluation. The nutritional value, particularly protein and Staphylococcus aureus, were tested and verified in an out-sourced laboratory in Angeles City. The results showed that the different species of fish used as the main ingredient in skinless longganisa were generally acceptable. Statistics revealed that the perception of the respondents in terms of appearance significantly differs while in terms of aroma, taste, texture, and over-all acceptability, results suggest otherwise. Moreover, the laboratory test results revealed that the meat products made of Blackchin Tilapia, Nile Tilapia, and Milkfish are rich source of protein with 15.4 grams, 15.8 grams and 15.6 grams of protein per 100 grams respectively. Meanwhile, the Staphylococcus aureus count using plate method in colony-forming unit per gram suggested that the products in all three species contain less than one hundred (<100 CFU/g). This entails that skinless longganisa products are safe to consume and were prepared and handled neatly and hygienically. The simple cost and return analysis discovered that Blackchin Tilapia, Nile Tilapia and Milkfish as main ingredients in skinless longganisa are profitable. Other aquatic species may also be explored as ingredients on meat products. Nutritional values such fat, calcium, potassium, vitamins and the like were likely recommended in the pursuit of other related studies in the future.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Baysa, ROdrigo P.,
Relator term Adviser.
Holdings
Withdrawn status Lost status Damaged status Not for loan Collection Home library Current library Shelving location Date acquired Total checkouts Full call number Barcode Date last seen Price effective from Koha item type
      Not for loan BSFisheries PSAU OLM PSAU OLM Dissertation, Theses 01/24/2023   UT M96 2021 UT12268 04/08/2025 04/08/2025 Theses