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dc.contributor.authorCabarles, Jaime C. Jr.
dc.date.accessioned2021-05-11T06:50:50Z
dc.date.available2021-05-11T06:50:50Z
dc.date.issued2006-12
dc.identifier.citationCabarles, J. C. , Jr. (2006). Acceptability and shelflife of instant “ginataang darag” native chicken treated with different natural food preservatives (Research report). Jaro, Iloilo City: University Research Center, Central Philippine University.en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12852/848
dc.descriptionAbstract only Full text availableen_US
dc.description.abstractThis 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. The same panel of evaluators was requested to evaluate the products for ten weeks Results of the study showed that ginataang Darag native chicken meat 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 and bone ratio. The processed product with Vit E had the lowest (P<0.01) percent moisture extracted after oven drying. Freshly cooked ginataang manok was liked moderately to liked very much while those treated with natural preservatives were rated as liked slightly to liked moderately. Results further revealed that instant ginataang manok can be stored under room condition for ten weeks without deteriorating. Those treated with salt were ₱2.00 lower production cost than the others were.en_US
dc.format.extentvi, 43 leavesen_US
dc.language.isoenen_US
dc.subject.ddcGSL 630.72 C111en_US
dc.subject.lcshFood--Shelf-life datingen_US
dc.subject.lcshChickensen_US
dc.subject.lcshCooking (Chicken)en_US
dc.subject.lcshFood preservativesen_US
dc.titleAcceptability and shelflife of instant “ginataang darag” native chicken treated with different natural food preservativesen_US
dc.typeTechnical Reporten_US
dcterms.accessRightsLimited public accessen_US
dc.description.bibliographicalreferencesIncludes bibliographical referencesen_US
local.subjectNative chickenen_US
local.subject.scientificnameGallus gallusen_US
local.relation.associatedcontenthttps://repository.cpu.edu.ph/handle/20.500.12852/732 Full paper published in Patubasen


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