CC BY 4.0Abat, Rossana P.Martinez, Jenica O.Nonog, Shantilly R.Portacio, Princess O.2025-10-292025-10-292025-05Martinez, J. O., Nonog, S. R., & Portacio, P. O. (2025). Processing of bottled Duck (Anas platyrhynchos domesticus) adobo. [Unpublished Undergraduate Thesis].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/123456789/594Full textThis study focused on the development and evaluation of bottled duck adobo as a ready-to-eat food product with extended shelf life. Through multiple formulation trials, the product was optimized and assessed for sensory attributes, physicochemical properties, microbiological safety, packaging effectiveness, and cost. The bottled duck adobo achieved high consumer acceptability across all treatments, with panelists rating it "Like Extremely" for appearance, aroma, flavor, texture, and overall acceptability. It also outperformed a commercial spicy honey chicken product in preference tests. The physicochemical properties were pH of 5.93; moisture content of 53.0g/100g; crude ash of 1.66g/100g; crude fat of 18.2g/100g, crude protein of 21.6g/100g; carbohydrates of 5.54g/100g. The microbial qualities were commercial sterility with negative results for mesophiles and thermophiles. The cost of production was Php 153.00 per 220-gram jar, making it a viable option for commercialization. This study highlights the potential of bottled Duck Adobo as a convenient and marketable Filipino ready-to-eat dish.xii, 107 p.: ill. (col.).EnglishCooking (Duck)Processed foodsFood--Sensory evaluationFood--Shelf-life datingFood industry and trade--StandardsThesis