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Sensory properties and consumer acceptability of fish Longganisa from tilapia (Oreochromis niloticus), milk fish (Chanos chanos) and mackerel (Euthynnus affinis) / by Karina Iavronlan.

• Iavronlan, Karina [author]
• Dimero, Fe N [adviser]
• Food sensory -- Evaluation
• Bachelor of Science in Food Technology
• 641.3  Ia9 2014
• Click here to view thesis abstract and table of contents

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

• Holdings ( 1 )
• Title notes ( 5 )

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

IAVRONLAN, KARINA. Sensory Properties and Consumer Acceptability of Fish Longganisa From Tilapia (Oreochromis niloticus), Milk Fish (Chanos chanos) and Mackerel (Euthynnus affinis). Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. April 2014. Adviser: Dr. Fe N. Dimero. This study was conducted to process fish longganisa from tilapia, milkfish and mackerel fish. This study specifically aimed to evaluate, describe and compare the sensory properties of the different fish longganisa, determine the consumer acceptability of the different products and to determine the production cost of the fish longganisa from tilapia, milkfish and mackerel. Processing of fish longganisa started by the selection of fresh fish; the fishes were subjected to cleaning, deboning and grinding; other ingredients were added to the ground fish flesh; the fish mixture was packed and cooked. Based on the results of sensory evaluation, the color, aroma, tenderness, juiciness, saltiness, fish flavor and general acceptability of the different fish longganisa samples did not differ significantly. All the samples were evaluated and characterized to be golden brown in color with a tender texture and a moderately perceptible aroma. All the longganisa samples from tilapia, milkfish and mackerel are said to be juicy, salty, have a moderately perceptible flavor and are moderately acceptable. Results of consumer tests indicate that 62% of consumers liked the tilapia longganisa very much, 22% liked it slightly, 13% neither liked nor disliked the product and 3% disliked it slightly. For the milkfish longganisa, 57% of the consumers liked the product very much, 29% liked it slightly, 12% neither liked or disliked and 2% disliked it slightly. Thirteen percent of the consumers liked the mackerel longganisa very much, 42% liked it slightly, 34% neither liked nor disliked the product, 7% disliked it slightly and 4% disliked it very much. The total production cost for the fish longganisa is PhP 3,521.79 producing an income of PhP 4978.21 and a profit of PhP 1,456.42 which is equivalent to 0.41 return.

Submitted copy to the University Library. 04/24/2014 T-5444

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• 01. CAPSU Electronic Theses and Dissertations
• Undergraduate Theses

Jomiva’s longganisa with mushroom

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Committee chair, committee members, recommended citation, degree discipline, degree name, degree level, collections.

• Bachelor of Science in Business Administration major in Marketing Management [12]
• Undergraduate Theses [295]

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Feasibility Study on Establishment of Veggie Fish Longganisa at JP Ramon St., Barangay Talipapa, Novaliches, Quezon City

• Angela Concepcion
• Mark Ronnel Maravilla
• Kevin Gentugao
• Maricar Castro
• Bernardo Tan

Veggie fish longganisa is a Filipino sausage made with fish and vegetables instead of pork or chicken. It is typically made of galunggong and tilapia fish with mixed vegetables. It is prepared similar to how other Filipino longganisas are prepared and is marketed as a healthier alternative. The researchers used galunggong and tilapia because they are healthier than pork and chicken. This study used a descriptive research method wherein different guided instruments, such as survey questionnaires, SWOT analysis, 4Ps, and financial aspects, were used. The main objective of implementing marketing strategies by using SWOT analysis was to assess internal and external factors, as well as current and future potential customers. The business used a survey questionnaire that was sent to 100 respondents near the location of the establishment. Researchers used 4Ps to identify their perceptions about the product. It also utilized financial statements to see if the business will grow, is productive, and feasible. The results of this study stated that the viability of the business prospecting to a great market in the local sausage industry is effective and efficient. The respondents of this study were self-employed, employed, unemployed, and students. Employed respondents were the majority of the respondents who are willing to patronize the product in terms of pricing, demographics, and promotions. The financial statement determined it as remunerative to operate and generate enough revenue and investments. The business effectuates a visible return of investment of 5% circulation every year. If the run of the business is well-maintained and managed, the business will continue to surpass profit and success. The study found out the quality of the product should be reassured, and business offerings and promos should continuously improve to meet customer satisfaction. Every employee must be treated as a family to have a better working environment. Owners should also know the best platform to forecast products. The expenses of the raw materials should be consolidated to minimize the production cost.

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CASE STUDY Case Title: Trading of Longanisa and Tocino in Muslim dominated community Case Analyst: Earl Timothy O. Malvas

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