00000ctm a22000004a 4500 UP-8027390931313927665 Buklod 20260312105648.0 m |o d | ta 260312s2003 xx d |||| || | (iLib)UPVIS-00037771633 gift vml/ess rda eng LG 993.5 2003 F5 M36 Mananap, Irma Clarissa A. author Yield and quality of surimi from tilapia of different sizes. by Irma Clarissa A. Mananap. Miagao, Iloilo College of Fisheries, University of the Philippines in the Philippines 2003. 32 leaves text rdacontent unmediated rdamedia volume rdacarrier Thesis Bachelor of Science in Fisheries University of the Philippines in the Visayas 2003 The yield and quality of surimi from tilspia grouped as small (60-150g), medium (300-390) and large (540-630g) was studied. The percentage yield at thespecific stages in surimi processing was taken: yield of minced fish meat, leached using a rheometer and the folding tests (sensory evaluation) There was a difference in the percentage yield of the samples. Small ytilapia gave the lowest yield and large tilapia the highest. It is difficultto generalize on the effect of size on gel quality because results between the replicates are not consistent although there are indications that large tilapia gave better quality surimi in terms of gel strength. Surimi from small tilapia had the highest gel rheometer readingwhile surimi from large tilapia had the lowest rheometer reading in one replicate but not in the second. Sensory evaluation showed that that surimi frm medium size tilapia breaks easily compared with surimi made from small and large sized tilapia; surimi from small sized tilapia showed least tendency to break in the folding test. Fish-Processing. FI UP UPVIS UPV-CFOS LG 993.5 2003 F5 M36 Thesis