Hufana, Zhelyn A.Milanes, Ruby Ann Y.Cabagbag, Karen Joy H.Ordinario, Ajelyn L.Ramos, Regine L.Sibayan, Jennilyn D.2026-02-102026-02-102025-11Milanes, R. A. Y., Cabagbag, K. J. H., Ordinario, A. L., Ramos, R. L. & Sibayan, J. D. (2025). 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 [Unpublished Undergraduate Thesis].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.https://lakasa.dmmmsu.edu.ph/handle/123456789/978Full textThis study focused on developing Milkfish (Chanos chanos) Hotdog, a healthy fish-based hotdog alternative. The objectives were to standardize the formulation and process, evaluate the sensory qualities, assess microbiological safety, determine physicochemical properties, measure consumer acceptability, estimate shelf life, compute production cost, and design a marketing plan. Using developmental, descriptive, experimental, and quantitative research designs, this study tested three formulations of Milkfish (Chanos chanos) Hotdog. Treatment 1 was the most acceptable based on sensory evaluations, excelling in appearance, aroma, taste, and texture. Microbiological analysis confirmed safety, while physicochemical tests showed ash content is 3.84 grams, moisture content is 49.74 grams, total carbohydrates is 16.50 grams, crude fat is 9.32 grams, and crude protein is 20.60 grams. The hotdog maintain quality for up to 35 days at refrigerated temperature (4°C). Cost analysis revealed competitive pricing. A marketing plan emphasized health benefits, innovation, and affordability. The product proved safe, nutritious, and commercially viable.xiii, 154 p.: ill. (col.)enTECHNOLOGY::Chemical engineering::Food technologyFish processing technologyFish -- MilkfishFood technologyThesis