00000ctm a22000004a 4500 UP-8027390931313939572 Buklod 20150806145805.0 m |o d | ta 150806s2007 xx d r |||| u| (iLib)UPVIS-00038156431 gift cfos/ess 01.23.2024 eng LG 993.5 2007 F5 C33 Cabangal, Damsel Jessa C. Fish-Based Frankfurters from yellowfin tuna (Thunnus albacares) dark meat. by Damsel Jessa Cabangal. Miagao, Iloilo College of Fisheries, University of the Philippines 2007. 86 leaves. text rdacontent unmmediated rdamedia volume rdacarrier Thesis (Undergraduate, Bachelor of Science in Fisheries major in Fish Processing Technology) Institute of Fish Processing Technology. College of Fisheries and Ocean Sciences, University of the Philippines Visayas, Miagao, Iloilo. 2007. Fish-based frankfurter was developed from yellowfin tuna (Thunnus albacares) dark meat. Several treatments were carried out such as levels and kinds of ingredients (spices and binders); and improvements of odor, texture, flavor and color to come up with the best formulation of the fish-based frankfurters. Formulations F3A2 was the most preferred formulation intended for the manufacturer of fish-based frankfurters. Fish-based frankfurter was composed of 74.53% moisture, 14.37% protein, 2.65% lipid, 1.72% and 6.73% carbohydrates. The salt content, water activity and gel strength of fish-based frankfurter was 2.14%, 0.973 aw and 0.21 g/cm2, respectively. Trimethylamine (TMA), peroxide and histamine values increased significantly to 43.03 mg/100g, 9.68 meq/kg and 8.8ppm, respectively over the storage of 4 weeks at 5°C. The increase of these values manifested the decrease in the sensory attributes such as color, odor, saltiness and general acceptability; and increase in the rancidity sensory levels and spiciness of the fish-based frankfurters. Fish-Processing. FI UPVIS UPV-CFOS LG 993.5 2007 F5 C33 Thesis