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 .--

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Ablaza, Meishania T [author ]

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Material type: Text

TextPublication details: Manila: Technological University of the Philippines, 2023Description: xii, 145pages: 29cm. +1 CD-ROM ( 4 3/4in.)Content type:

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BTH TP 370 A25 2023

Dissertation note: College of Industrial Technology .-- Bachelor of Technology major in Food and Nutrition Technology: Technological University of the Philippines, 2023. Summary: The pink oyster mushroom is one of the functional foods that have a unique flavor and succulent texture which makes a wonderful meat substitute in many dishes. The development of the luncheon meat-style product made of pink oyster mushrooms was formulated as a meat analogue that offers a high protein and low cholesterol food. The major processes include raw material selection and preparation, grinding, sauteing, and thermal processing that will prolong its shelf-life and protect it from contamination and spoilage. The product was contained using tin cans and then labeled following the Food and Drug Administration’s mandatory labeling requirements. The product underwent testing procedures such as nutritional, proximate, and microbial analyses. Results showed that the product is packed with macronutrients obtaining 130 calories per 75 grams of serving. The microbial test reveals that the luncheon meat-style product made of pink oyster mushrooms is commercially sterile, and safe to consume. The product was evaluated using the 9-point Hedonic rating scale to determine the overall acceptability in the following attributes comprised of texture, flavor, aroma, color, and general acceptability by 40 consumer-type respondents from the Technological University of the Philippines, Manila. The mean scores computed from the evaluation have all the same descriptive rating which is “Liked Very Much.” Therefore, the product yields a meat substitute that is nutritious and inexpensive convenience food. The estimated price of the product that resulted after computing the expenses is around 60.72 pesos per 145 grams of the luncheon meat-style product made of pink oyster mushroom.

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Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH TP 370 A25 2023 (Browse shelf(Opens below))	c.1.	Not for loan		BTH0005506

Thesis (undergraduate)

College of Industrial Technology .-- Bachelor of Technology major in Food and Nutrition Technology: Technological University of the Philippines, 2023.

Includes bibliography:

The pink oyster mushroom is one of the functional foods that have a unique flavor and
succulent texture which makes a wonderful meat substitute in many dishes. The
development of the luncheon meat-style product made of pink oyster mushrooms was
formulated as a meat analogue that offers a high protein and low cholesterol food. The
major processes include raw material selection and preparation, grinding, sauteing, and
thermal processing that will prolong its shelf-life and protect it from contamination and
spoilage. The product was contained using tin cans and then labeled following the Food
and Drug Administration’s mandatory labeling requirements. The product underwent
testing procedures such as nutritional, proximate, and microbial analyses. Results showed
that the product is packed with macronutrients obtaining 130 calories per 75 grams of
serving. The microbial test reveals that the luncheon meat-style product made of pink
oyster mushrooms is commercially sterile, and safe to consume. The product was evaluated
using the 9-point Hedonic rating scale to determine the overall acceptability in the
following attributes comprised of texture, flavor, aroma, color, and general acceptability
by 40 consumer-type respondents from the Technological University of the Philippines,
Manila. The mean scores computed from the evaluation have all the same descriptive rating
which is “Liked Very Much.” Therefore, the product yields a meat substitute that is
nutritious and inexpensive convenience food. The estimated price of the product that
resulted after computing the expenses is around 60.72 pesos per 145 grams of the luncheon
meat-style product made of pink oyster mushroom.

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