Heat penetration and sensory analysis of Carabeef (Bubalus bubalis) kaldereta

Date

7-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Reifrey A. Lascano

Restrictions

Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.

Abstract

Carabeef (Bubalus bubalis) is one of the healthiest meats due to its low calorie and cholesterol content and high protein content. It is well comparable to beef in the physicochemical, nutritional, functional properties and palatability attributes. Some of the advantages that carabeef holds against other meats include safety, health benefits and economic value. In this study, carabeef was incorporated in a classic Filipno dish, Kaldereta, to make a canned product that will showcase its potential as beef or other meat substitute. The suggested cook time of the product was determined by performing a thermal processing test under 110°C, 115°C and 121°C given a sterilization value of 12 resulting to a suggested processing time of 97.36, 49.66 and 27.86 minutes correspondingly. Sensory evaluation was done through consumer testing on 21 judges using quality scoring test with a 7-point rating scale. The mean scores for the aroma, viscosity, flavor, texture and general acceptability showed no significant difference at P𕟨.05. For the color attribute, the DMRT showed that the products processed under 110°C and 115°C are not significantly different. Products processed under 121°C are significantly different from products processed under 110°C and 115°C. The most recommended processing method is under 121°C for 27.86 minutes because of the least time and resources needed to achieve the level of safety without sacrificing the attributes of concern.

Language

English

Call Number

LG 993.5 2015 F61 /R48

Notes

status: in process

loc: UPLB Main Library Cataloging Section

Document Type

Thesis

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