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Category: Manufacturing and Services
Subcategory: Product development and promotion of value-adding technologies for food and non-food products for local and international market needs

Development of Frozen Makapuno Meat as Intermediate Raw Material for Food Processing

Conducted by BatStateU , Started on 2012 - Completed on 2014
Completed Total Page Views : 1037 Total Likes : 195 Unlike

The primary aim of this study was to develop Makapuno as Intermediate Raw Material for Food Processing. In addition, the study was also done to investigate the effect of processing and blast freezing on the proximate, rancidity, microbial and sensory characteristics of Embryo Cultured Makapuno (ECM) stored for six months. The analyses were carried out for six months. The makapuno samples were shredded, blanched at 70°C and 100°C for 1,5 and 10 minutes, blast frozen and were stored until six months.

Proponents
Shirley G. Cabrera
Erma B. Quinay
Nora L. Magnaye
Marielli Katherine C. Untalan
Ma. Jesukristina C. Medina
Emelie A. Ona
Ivy Fides R. Perez
Beneficiaries
Food Processors
Producers of Makapuno seedlings
Coconut industry
Fund Source
Department of Science and Technology-Philippine Council for Industry, Energy and Emerging Technology Research and Development (DOST-PCIEERD)
No. of Patents
1
No. of Utility Models
0
How to Cite
Remarks

Agency Details

Batangas State University - Main Campus
Rizal Avenue Extension, Batangas City
Phone: (043) 3002 202
Email: [email protected]