TY  - THES
T1  - Textured and functional soy protein concentrates as binders in skinless tuna longganisa
A1  - Gabilo, Princess Amor A.
A2  - De Leon, Sonia Y.
LA  - English
UL  - https://tuklas.up.edu.ph/Record/UP-99796217605109404
AB  - ABSTRACT Skinless pork and beef sausages (longganisa) are among the popular food items that Filipinos eat because they are delicious, easy to prepare, and economical. Current dietary recommendations, however, suggest people to decrease their consumption of saturated fats, which are obtained primarily from meat products, and to increase their consumption of unsaturated fats which are derived from fish and vegetables, as well as soy proteins, to avoid heart disease risks. Hence, this study was  designed to develop skinless tuna longanisa using textured soy protein concentrate (TSPC) and functional soy protein concentrate (FSPC) as binders. Four phases were utilized to achieve this goal: (1) selection of a control formulation for skinless tuna longaisa based onoverall acceptability and preference test: (2) determination of the optimum level of TSPC and FSPC to be incorporated  in skinless tuna longanisa; (3)standardization of the most acceptable TSPC- and FSPC-substituted skinless tuna longanisa through repeated bench scale production; and (4) proximate and microbiological analyses of the standardized TSPC-and FSPC-substituted skinless tuna longanisa. Based on the conditions of the study, it was shown that addition of soy proteins improved the juiciness, texture, and overall acceptability of skinless tuna longanisa. Also, it was observed that juiciness and tenderness of the product samples increased with increasing levels of TSPC and FSPC. Based on ANOVA (α = 0.050 and DMRT, the formulation with 30% TSPC and 2% FSPC was chosen as the most acceptable TSPC- and FSPC-substituted skinless tuna longanisa. Standardization of this formulation and process showed that this is reproducible based on student t-test analysis. The final product was ranked by the panelists as "like moderately". The standardized formulation was found to contain the following nutrients: 16.6% protein; 16.0% fat; 0.51% fiber; 2.5% ash; 8.49% total available carbohydrates; and 55.9% moisture. The final product (cooked) was also found to have < 250CFU/g using Standard Plate Count analysis.
NO  - Thesis (BSFT)--University of the Philippines Diliman
CN  - LG 993.5 2002 F66 G33
KW  - Fish and fish products.
KW  - Soy protein concentrates.
KW  - Sausages.
ER  -