00000ctm a22000004a 4500 UP-8027390931313927504 Buklod 20150609123503.0 m |o d | ta 150609s1993 xx d r |||| u| (iLib)UPVIS-00037387637 gift VML/ess 05.10.2024 eng LG 993.5 1993 F5 E87 Espolong, Raadel Joy C. Development and storage stability of smoked sailfish (istiophorus platypterus). by Raadel Joy C. Espolong. Miagao, Iloilo College of Fisheries, University of the Philippines 1993. 81 leaves. text rdacontent unmmediated rdamedia volume rdacarrier Thesis (Undergraduate, Bachelor of Science in Fisheries) Institute of Fish Processing Technology, College of Fisheries, University of the Philippines in the Visayas, 1993. The most acceptable process for smoking of Indo-Pacific sailfish was determined b finding out: 1) the effect of brine concentration on acceptability; 2) effect of curing solution on flavor and texture and 3)acceptability of hot and cold smoked fish. Sensory evaluation results showed that products soaked that 60° salinometer brine solution with Monosodium Glutamate and sugar, then subjected to cold smoking was most acceptable. The finished product has a glossy, reddish brown color and soft to tender texture at the center. It has a ham-like, sweet, salty taste and an elastic texture which are flavored by the panelists. The storage life of smoked sailfish packed in styropore trays covered with saran clingfilm at 0°C. 14°C and 35°C was determined. Results of the storage study showed that the product is stable at 0°C. At chilled temperature, it was found to be acceptable until the 29th day. Products stored at ambient temperature had a shelflife of 5-6 days. The amount of total volatile bases proved to be a reliable quality index during storage at ambient temperature. A decrease in freshness of odor and flavor also occurred at the said temperature as storage time progressed. Thus, storage of smoked sailfish at low temperature can extend the shelf-life of the product. Fish-Processing. Smoked sailfish. Mendoza, Leonardia S. FI UPVIS UPV-CFOS LG 993.5 1993 F5 E87 Thesis