Publication: Development of golden apple snail (Pomacea canaliculata) sausage
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Date
2016
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Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
The study aimed to develop and standardize golden apple snail (Pomacea canaliculata) sausage and evaluate its sensory qualities, physicochemical properties, microbiological qualities, and profitability. Three formulations were prepared using vinegar, lime extract, and turmeric powder. The standardized product was evaluated by trained and consumer-type panelists and subjected to laboratory analyses.
The sausage was found acceptable to the panelists, with the lime-extract treatment receiving the highest mean score among the trained panelists. The reported analyses included a pH of 8.2, water activity of 0.93, moisture content of approximately 46.93%, crude protein of 18.45 g/100 g, crude fat of 15.24 g/100 g, and crude ash of 9.82 g/100 g. The aerobic plate count was reported as 4,800 CFU/g, and Salmonella was absent in a 25 g sample. The study also evaluated packaging materials and profitability.
Cataloging note: The thesis contains inconsistent figures for moisture content, return on investment, and payback period across the abstract, results, and summary. The abstract values above are retained as reported rather than silently reconciled.
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Regunay, F. P. (2016). Development of golden apple snail (Pomacea canaliculata) sausage [Unpublished undergraduate thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository. https://lakasa.dmmmsu.edu.ph/handle/123456789/xxx
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