Ablaza, Meishania T.  <br/><br/>
Development of a luncheon meat-style product utilizing pink oyster mushroom/  
Meishania T. Ablaza, Karl Christian M. Antonio, Kurt Colin M. Cordero, Emmanuel G. Lopez. Dianne Kimberly Oliva, Ahllia P. Pascua .-- 
 - Manila:   Technological University of the Philippines,   2023 
 - xii, 145pages:   29cm.   +1 CD-ROM ( 4 3/4in.)  
<br/><br/> Thesis (undergraduate)  
<br/><br/>College of Industrial Technology .-- 
<br/><br/>Includes bibliography:  
<br/><br/> The pink oyster mushroom is one of the functional foods that have a unique flavor and<br/>succulent texture which makes a wonderful meat substitute in many dishes. The<br/>development of the luncheon meat-style product made of pink oyster mushrooms was<br/>formulated as a meat analogue that offers a high protein and low cholesterol food. The<br/>major processes include raw material selection and preparation, grinding, sauteing, and<br/>thermal processing that will prolong its shelf-life and protect it from contamination and<br/>spoilage. The product was contained using tin cans and then labeled following the Food<br/>and Drug Administration’s mandatory labeling requirements. The product underwent<br/>testing procedures such as nutritional, proximate, and microbial analyses. Results showed<br/>that the product is packed with macronutrients obtaining 130 calories per 75 grams of<br/>serving. The microbial test reveals that the luncheon meat-style product made of pink<br/>oyster mushrooms is commercially sterile, and safe to consume. The product was evaluated<br/>using the 9-point Hedonic rating scale to determine the overall acceptability in the<br/>following attributes comprised of texture, flavor, aroma, color, and general acceptability<br/>by 40 consumer-type respondents from the Technological University of the Philippines,<br/>Manila. The mean scores computed from the evaluation have all the same descriptive rating<br/>which is “Liked Very Much.” Therefore, the product yields a meat substitute that is<br/>nutritious and inexpensive convenience food. The estimated price of the product that<br/>resulted after computing the expenses is around 60.72 pesos per 145 grams of the luncheon<br/>meat-style product made of pink oyster mushroom. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food technology<br/>Nutrition <br/>Food development 
<br/><br/><label>LC Class. No.: </label>BTH TP 370  / A25 2023