00000ctm a22000004a 4500 UP-8027390931313927491 Buklod 20150608103417.0 m |o d | ta 150608s1993 xx d r |||| u| (iLib)UPVIS-00037387624 LG993.5 1993 Dumangas, Julius I. CFOS, Practicum Report Accelerated shelf-life testing and development of solid loaf. by Julius I. Dumangas. Miagao Iloilo College of Fisheries, University of the Philippines 1993. 136 p. Product development study was conducted through generation of feasible and viable new product concepts, evaluation and refinement of these concepts and creation of blueprints for a specific concept perceived to be a potentially successful business proposition. The new product concept, squid loaf, was realized through optimization of its organoleptic attributes. Key texture, odor and color variables were tested through a series of sensory evaluations. Results have shown that the use of 18% flour and 20% pork fat yielded highly texturized squid loaf; a combination of 0.04% mace and 1.0% white pepper obtained high sensory scores in terms of spiciness. The product's appearance was enhanced by using 0.04% food dye (strawberry red) and 0.40% annatto, a natural food coloring. In house and consumer acceptability testing have shown that squid loaf achieved mean hedonic acceptability scores of 6.31 and 6.34 respectively. The shelf-life of squid loaf was assessed using the Accelerated Shelf Life Testing (ASLT) Method; samples stored at 0℃ remained acceptable throughout the sampling period whereas samples at 14 ℃ and 35℃ were rejected after 23 and 2 days of storage, respectively. The Q10 value of squid loaf was found at 1.66, proving the temperature dependence of this product. Fish-Processing. UPVIS UPV-CFOS LG993.5 1978 Thesis