Processing of African Catfish ( Clarias Gariepinus) at Laguna State Polytechnic University, Philippines
The study on the ”Processing of African catfish,Clarias gariepinus,was conducted at the Laguna State Polytechnic University,Philippines.The African catfish was processed in two different styles (in tomato sauce and in oil) using bottles.The study was done to improve the palatability of the catfish and at the same time prolong its shelf life.Results of the sensory evaluation revealed that the two samples of bottled African catfish were all within the acceptable level in terms of color,odor,flavor,texture and appearance.However,the bottled fish in tomat sauce was more preferred than the one in oil.Using Analysis of Variance,significant differences were observed between the two samples for the color,flavor,appearance and general acceptability at α =0.05.On the other hand,the odor and texture of the two samples were almost the same.
African catfish tamato sauce oil
Ricardo A. Wagan Lustina P. Lapie
Laguna State Polytechnic University
国内会议
广州
英文
475-479
2009-05-01(万方平台首次上网日期,不代表论文的发表时间)