Significant nutritional contribution of guppies (poecilia reticulata) and utilization in three comminuted meat products/
Dulinayan, Josefa T.
Significant nutritional contribution of guppies (poecilia reticulata) and utilization in three comminuted meat products/ Josefa T. Dulinayan - Bayombong: Nueva Vizcaya State University, 2016. - xi, 58 leaves : colored illustrations 28 cm.
This study aimed to determine the nutritional content of guppies, particularly in terms of protein and calcium content, and to identify the maximum acceptable level of guppy paste without affecting the quality and acceptability of the finished products. Specifically, this study aimed to determine the effects of utilizing guppies as partial substitute of the meat in longanisa, embotido and meatballs on the acceptability and quality of the finished products.
Guppy was proven to be very rich in protein and calcium. The optimum level of use is 25 percent of the meat component in comminuted meat products. Utilization of guppy fish paste in comminuted meat recipes, particularly embotido, longanisa, and meat balls, result in products that are "moderately desirable" to "very desirable" in quality and general acceptability. Of the three experimental recipes, embotido was found to be the most desirable in terms of flavor, texture and general acceptability followed by longanisa. Ranking for preference likewise indicated that embutido was the most preferred recipe while meat balls was the least preferred. These findings imply that embutido has the highest potential for scale-up production. Using guppy paste as pork substitute in comminuted meat products reduces the cost of the meat formulation from 16.70% to 17.62%.
Thesis (Master of Science - Home Technology Education)
Includes bibliographical references.
Significant nutritional contribution of guppies (poecilia reticulata) and utilization in three comminuted meat products/ Josefa T. Dulinayan - Bayombong: Nueva Vizcaya State University, 2016. - xi, 58 leaves : colored illustrations 28 cm.
This study aimed to determine the nutritional content of guppies, particularly in terms of protein and calcium content, and to identify the maximum acceptable level of guppy paste without affecting the quality and acceptability of the finished products. Specifically, this study aimed to determine the effects of utilizing guppies as partial substitute of the meat in longanisa, embotido and meatballs on the acceptability and quality of the finished products.
Guppy was proven to be very rich in protein and calcium. The optimum level of use is 25 percent of the meat component in comminuted meat products. Utilization of guppy fish paste in comminuted meat recipes, particularly embotido, longanisa, and meat balls, result in products that are "moderately desirable" to "very desirable" in quality and general acceptability. Of the three experimental recipes, embotido was found to be the most desirable in terms of flavor, texture and general acceptability followed by longanisa. Ranking for preference likewise indicated that embutido was the most preferred recipe while meat balls was the least preferred. These findings imply that embutido has the highest potential for scale-up production. Using guppy paste as pork substitute in comminuted meat products reduces the cost of the meat formulation from 16.70% to 17.62%.
Thesis (Master of Science - Home Technology Education)
Includes bibliographical references.
