Acceptability and shelflife of instant “ginataang darag” native chicken treated with different natural food preservatives

Abstract

This study was conducted to determine which of the natural food preservatives could lengthen the shelf life and acceptability of instant “ginataang manok”. The preservatives used were Vit C, Vit E, and salt. Freshly cooked ginataang manok was prepared as a basis for comparison. The treatments were laid out in a completely randomized design replicated thrice. Five female staff from HRD and the same number of male professors from the College of Engineering of CPU were requested to evaluate the products for ten weeks. Results showed that instant “ginataang manok” treated with Vit C had significantly (p<0.01) the lowest shrinkage after pressure-cooking while those with salt had significantly (p<0.01) the highest meat to bone ratio. The processed product with Vit E had the lowest (p<0.01) percent moisture extracted after oven drying. Processed products can be stored under room temperature for ten weeks. The appearance, color, odor, flavor, texture, and over-all acceptability of processed products with different natural preservatives were liked moderately by the majority of the taste panelists. Those treated with salt were P2.00 lower in production cost than those in the other treatments.