00000ctm a22000004a 4500 UP-99796217605109404 Buklod 20080210002902.0 a r |||| u| ta 080210s2002 xx r |||| u|eng d (iLib)UPD-00000308651 DCHE eng LG 993.5 2002 F66 G33 Gabilo, Princess Amor A. Textured and functional soy protein concentrates as binders in skinless tuna longganisa Princess Amor A. Gabilo. ; Sonia Y. De Leon, adviser. 2002. 110 leaves ill. Thesis (BSFT)--University of the Philippines Diliman 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. Fish and fish products. Soy protein concentrates. Sausages. De Leon, Sonia Y. UPIANA Thesis UPD DCHE LG 993.5 2002 F66 G33 Thesis