Development Of Dulong Fish Snack/
Kristian C. Bernardo, Jenny Bolonias, Edrian S. Cuyos, Yasmin Emmanuelle Y. Ordiano and Regina Grace F. Vea.--
- Technological University of the Philippines, Manila. March 2019
- ix, 78 pages. 29 cm
Bachelor's thesis
College of Industrial Technology.--
Includes bibliographic references and index.
Dulong is a local fish usually overlooked for its potentials in food application. The significance of this research is to go deep into the development of Dulong fish snack using Dulong and other ingredients which are easy to find within the country and are still underutilized by many locals. The purpose of this research is to make the product
acceptable to consumers and to develop a new variety of fish snack using locally- produced ingredients. The study was conducted in the Technological University of the
Philippines – Manila from August 2018 to February 2019. The product was evaluated by sixty (60) students from inside the university using the 9-point Hedonic Rating Scale. As per the data gathered, the result in the sensory evaluation that was conducted is “like moderately”, indicating that the product is acceptable for market. The analysis shows that the product is good and safe for consumption provided with the following results: 3.14 g/100g Moisture Content; 10.54 g/100g Protein; 8.84 g/100g Crude Fat; 4 g/100g Ash Content, 73.48 g/100g Carbohydrates; 415.6 Cal/100g Calories; 1x10 CFU/g Aerobic Plate Count; <1x10 CFU/mL Yeast and Mold Count; <1.1 MPN/g Coliform; 224 mg/100g calcium and <1.0 histamine. After one month, the fish snack is subjected to stability which shows that the product contains 1x10 CFU/g Aerobic Plate Count, 4x10 CFU/mL of Yeast and Mold and <1.1 MPN/g of Coliform and is good for one month.