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Project Information

Category: Agriculture and Fisheries
Subcategory: Fisheries

Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostreairedalei) Puree

Conducted by SSU , Started on 2018 - Completed on 2018
Completed Published Copyrighted Total Page Views : 405 Total Likes : 83 Like

Oyster (Crassostrea eridalei) are edible bivalve mollusk that contains nutrients that could enhance the nutritional value of dairy products such as ice cream. This study was conducted to determine the microbial and sensorial quality of ice cream fortified with oyster puree at 0% 5%, 10% and 15% concentration during 4 weeks’ frozen storage period. Based on the sensory evaluation results, treatment 2 (10%) obtained the highest overall acceptance mean score of 8.50 (like extremely), but showed no significant difference (p>0.05) with other treatments. The addition of oyster puree did not affect the sensory attributes and the overall acceptability of the products. All treatments were still acceptable on week 4 in terms of sensory attributes. For the basis of microbial analysis, all treatments revealed to have an acceptable microbial count that is below the standard limit of 100,000 CFU/ml (5 log CFU/ml) from week 0 to week 4. Development of ice cream fortified with oyster puree is feasible to increase its

Proponents
Jerson Sorio and Marietta Albina
Beneficiaries
Industry Partner
Fund Source
Internal Operating Budget (IOB)
No. of Patents
0
No. of Utility Models
2
How to Cite
microbial, sensorial, oyster, puree
Remarks
ISI Published March 2019, with DOI: 10.12944/CRNFSJ.7.1.30
Contestant for Outstanding Utility Model Category during RICE 2019

Agency Details

Samar State University
Brgy. Guindapunan, Arteche Blvd. Catbalogan City, Samar 6700
Phone: (055) 251-2139
Email: [email protected]