00000ctm a22000003a 4500 UP-99796217608257368 Buklod 20080213143843.0 a r |||| u| ta 080213s1979 xx d r |||| u| (iLib)UPD-00004270296 dche eng LG 993.5 1979 F66 D48 De Veas, Evelyn L. Evaluation of the keeping quality of two types of smoked galonggong (Decapterus Macrosoma) Evelyn L. de Veas ; Estrella F. Alabastro, adviser. 1979. 120 leaves Thesis (BSFT)--University of the Philippines Diliman The keeping quality of two types of smoked galonggong (Decapterus macrosoma) was evaluated bu following up the changes taking place in them from day to day of storage. Sample A was smoked for 80-98 minutes while Sample B was smoked for 48-60 minutes. From the day that the samples were smoked until the fifth day of storage, their moisture contents were taken. They were tested chemically by getting their total volatile nitrogen contents and their peroxide values. They were assessed microbiologically by getting their bacterial counts and yeasts and molds count. Their organoleptic characteristics were also evaluated. The salt contents of the samples were obtained on the day that they were smoked. Sample A had an average salt content of 3.71% while that of Sample B was 3.37%. The moisture contents of the samples decreased with storage time. For sample A, the moisture content decreased from 52.65% to 49.08%, while for Sample B, the moisture content changed from 53.34% to 45.74%. The total volatile nitrogen content of both samples increased with storage time. Sample A's initial TVN content of 34.30% mg%N increased to 50.22 mg%N. For Sample B, the TVN value was changed from 38.44 to 45.90 mg%N. The peroxide value of Sample A changed from 6.05 to 6.70 mg/kg fat, while that of Sample B increased from 6.44 to 9.04 mg/kg fat. The microbiological examination revealed that for Sample A, the bacterial count changed from 1.22 to 10.60x10^5/g sample while its yeasts and molds count changed from 0.24 to 6.27x10^5/g sample. For Sample B, the bacterial count of 1.11x10^5/g sample became 5.60x10^5/g sample. Its yeasts and molds count was 1.11 to 2.04x10^5/g sample. The organoleptic tests showed that for Sample A and B there were no significant differences in color, odor, succulence, texture, flavor, and general acceptability from the day that the fish was smoked until the fifth day of storage. Fish, Smoked. Fishes Philippines. Alabastro, Estrella F. UPIANA UPD DCHE LG 993.5 1979 F66 D48 Thesis