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Chapter I
Chapter I
INTRODUCTION
Capiz is also known as Seafood Capital of the Philippines, one of their products
of seafood is the oyster or also known as Talaba. A shellfish is any aquatic invertebrate
animal having a shell and belonging to the Phylum Mollusca, the class Crustacea
(Phylum Arthropoda), or the Phylum Echinodemata. The term is often used for the edible
species of the groups especially those that are fished or raised commercially. The most
commercially important shellfish are Mollusk that includes the oyster. Oyster is used to
for a number of different groups of mollusks which grow for the most part in marine or
brackish water.
Filipinos are very creative in terms of foods, they can make an affordable foods
and menus, and they apply their knowledge to enhance their creativity. In making chorizo
the most common ingredients is the pork but we would like to try the oyster to be more
We are naturally creative and innovative. We are able to improvise and utilize
scarps and discarded materials in order to come up with innovative devices or inventions.
But the most responsible for this optimism is our creativity. Creativity refers to the ability
to see things in new and unusual ways, and therefore the individual allows coming up
with ideas that no one less sees. The key id to transform creative potentials into
productivity which results to discoveries initiative and other unique and novel products.
Food has become easier to prepare, the progression affected all levels of our lives,
including food preparation. There are still some people cooking in traditional way,
spending plenty of time in kitchen. Some people take advantage of many kitchen ads like
frozen foods.
Using technology and frozen foods can save a family’s dinner, when nothing else
is available, also spending less time in the kitchen, let us get involved in other activities,
including spending more time with our family members or going a walk. Some people
enjoy the benefit of kitchen ads and everything that makes our lives easier.
Generally, this study aimed to determine the acceptability of oyster for making
1. Determine the sensory qualities of Oyster for making chorizo in terms of appearance,
2. Determine the general acceptability of Oyster for making chorizo among the 3
3. Find out the significant difference in the sensory qualities of the Oyster Chorizo.
4. Find out the significant difference in the general acceptability of Oyster Chorizo
terms of appearance, aroma, taste and color using three (3) treatments.
This study was limited to the determination of the acceptability of Oyster Chorizo
from Chorizo.
All kinds of ingredients were constant to produce the product however the three
(3) treatments only varied on the measurements of Oyster extract. The factors used in
The statistical tools used are mean and ANOVA. Mean was computed to
determine the acceptability of Oyster in making chorizo in three treatments with four
factors used and ANOVA was used to determine the significant difference in the general
The product was evaluated by (30) evaluators composed of (20) students and (10)
professors.
The experimental design used was the Completely Randomized Design (CDR) in
which a group of tests of Oyster Chorizo was studied only and subsequent replication was
The result of this study would give information to some people presently engaged
in the product development of Oyster. Furthermore, this study will give information
The consumer that can benefit from the product are Fisherman, Vendor, Parents
Fisherman. This study can encourage them to take care some oyster.
Vendor. Vendors can be encouraged by the fact that Oyster can be one
Parents. Parents can cook their children with more nutritious and beneficial food
Other researchers. This study can give information to develop other food item
from the different parts of Oyster and other edible sea foods.
Definition of Terms
To have a clear understanding of the terms used in this study, conceptual and
Dictionary, 2013).
Taste a sense that distinguishes the sweet, sour, salty, and bitter qualities of
dissolved substances in contact with the taste buds on the tongue (The Free Encyclopedia,
2017).
perception that enables one to differentiate otherwise identical objects. (Merriam Webster
Since 1828)
Oyster any various marine bivalve mollusks (family Ostreidae) that have a rough
irregular shell closed by a single adductor muscle and include commercially important
Chorizo a spicy ground pork sausage that is seasoned with chili powder and other
spices (such as cumin or garlic), is used chiefly in Mexican cooking, and it is typically