Development of ark clams (arcidae) into various dishes / Ma. Cris P. Celis, Jessa B. Tampon, and Girlie Pinote.
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TextPublisher: Cebu City, Philippines : c2019Description: iv, 73 leaves : color illustrationsContent type: text Media type: unmediated Carrier type: volumeSummary: Summary: Ark clam is popular, and in the Visayas, it is calles Litob. In purchasing, it is sold it two different types or forms, with its shell intact and fresh or without its shell just the meat remains, which is also fresh or frozen. Although, the first form is cheaper in comparison to the other without the shell. It is sold in small piles or per kilo at the market. It is a delicacy in Japanese cooking, commonly in sushi or sashimi ingredients. The objective of this study is to develop meatballs, sisig, and spring rolls using ark clam as the main ingredient. General acceptability of the develooped products using ark clams based on its sensory attributes, taste, appearance, aroma, and texture were also determined. This study used the experimental research design using the researcher-made questionnaire to test the acceptability. Sixty participants from the College of Hotel and Restaurant Management of the University of Cebu- Banilad, who were chosen to participate in the study. The statistical treatment uses for data analysis were weighted mean, simple percentage, ANOVA, and chi-square. The cost of the Ark Clams dishes was: P197.08 for Meatballs, while Spring Rolls were P177.32, and Sisig was P122.84. The findings show that the developed ark clam's dishes are found highly acceptable according to its sensory attributes (Taste, Appearance, Aroma, and Texture). The Spring Rolls has the highest acceptance rate among the dishes regarding its sensory attributes. Based on the formulated dishes, there is no significant difference in each dish using ark clam as the main ingredient.
| Item type | Current location | Call number | Status | Date due | Barcode |
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Thesis
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Periodicals | T C33de 2019 (Browse shelf) | Not for loan | 3UCBL000026042 |
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Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2019.
Summary: Ark clam is popular, and in the Visayas, it is calles Litob. In purchasing, it is sold it two different types or forms, with its shell intact and fresh or without its shell just the meat remains, which is also fresh or frozen. Although, the first form is cheaper in comparison to the other without the shell. It is sold in small piles or per kilo at the market. It is a delicacy in Japanese cooking, commonly in sushi or sashimi ingredients. The objective of this study is to develop meatballs, sisig, and spring rolls using ark clam as the main ingredient. General acceptability of the develooped products using ark clams based on its sensory attributes, taste, appearance, aroma, and texture were also determined. This study used the experimental research design using the researcher-made questionnaire to test the acceptability. Sixty participants from the College of Hotel and Restaurant Management of the University of Cebu- Banilad, who were chosen to participate in the study. The statistical treatment uses for data analysis were weighted mean, simple percentage, ANOVA, and chi-square. The cost of the Ark Clams dishes was: P197.08 for Meatballs, while Spring Rolls were P177.32, and Sisig was P122.84. The findings show that the developed ark clam's dishes are found highly acceptable according to its sensory attributes (Taste, Appearance, Aroma, and Texture). The Spring Rolls has the highest acceptance rate among the dishes regarding its sensory attributes. Based on the formulated dishes, there is no significant difference in each dish using ark clam as the main ingredient.
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