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Development of milkfish (Chanos chanos) skin chicharrones

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dc.contributor.advisorHufana, Zhelyn A.
dc.contributor.authorVillena, Paolo Jim A.
dc.contributor.authorCura, Grace Ann L.
dc.contributor.authorLaconsay, Nathalie Joy F.
dc.contributor.authorNuesca, Toni B.
dc.contributor.authorPeñalosa, Fatima R.
dc.contributor.chairCacanindin, Geremy S.
dc.contributor.committeememberBayani, Keneth G.
dc.contributor.committeememberRamirez, Edren S.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.date.accessioned2026-02-10T05:07:49Z
dc.date.available2026-02-10T05:07:49Z
dc.date.issued2025-11
dc.descriptionFull text
dc.description.abstractThis study presents a promising avenue for creating a nutritious snack that maintains the essence of traditional chicharrón. It aimed to standardize the formulation and process; evaluate sensory qualities, microbiological quality, physicochemical properties, consumer acceptability, and shelf life; compute production cost; and create a marketing plan. The research design used developmental, descriptive, experimental, and quantitative methods to test three formulations with varied milkfish skin chicharrones ratios. Treatment 1 was most acceptable, earning the highest sensory rating and excellent microbiological results 260 CFU/g, aerobic plate count, mold, and yeast below 10 CFU/g, <MPN/g coliforms, and supported by physicochemical values of 11.27 g/100g ash and moisture content 4.12 g/100g. Refrigerated storage maintained better quality than room temperature, production cost analysis and the marketing plan conformed the snacks innovation, affordability, and strong potential as a safe, appealing, and commercially viable crafted chicharrones.
dc.format.extentxiii, 146 p.: ill. (col.)
dc.identifier.citationVillena, P. J. A., Cura, G. A. L., Laconsay, N. J. F., Nuesca, T. B. & Peñalosa, F. R. (2025). Development of milkfish (Chanos chanos) skin chicharrones. Development of milkfish (Chanos chanos) hotdog. [Unpublished Undergraduate Thesis].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.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/989
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.sdgSDG 12
dc.subject.ddcFish and seafood processing
dc.subject.ddcMilkfish
dc.subject.ddcProduct development
dc.titleDevelopment of milkfish (Chanos chanos) skin chicharrones
dc.typeThesis
dspace.entity.typePublication
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Hospitality Management
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