Significant nutritional contribution of guppies (poecilia reticulata) and utilization in three comminuted meat products/ (Record no. 48)
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| fixed length control field | 02018nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250320093847.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250318b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Dulinayan, Josefa T. |
| 245 ## - TITLE STATEMENT | |
| Title | Significant nutritional contribution of guppies (poecilia reticulata) and utilization in three comminuted meat products/ |
| Statement of responsibility, etc. | Josefa T. Dulinayan |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2016. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xi, 58 leaves : |
| Other physical details | colored illustrations |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | 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.<br/><br/> 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%.<br/><br/><br/><br/> |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Master of Science - Home Technology Education) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Thesis |
| Suppress in OPAC | No |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Nueva Vizcaya State University - Bayombong Campus | Nueva Vizcaya State University - Bayombong Campus | Graduate School Section | 03/18/2025 | Donation | T D882s 2016 | T792 | 03/18/2025 | 03/18/2025 | Thesis |
