CHAPTER 1

INTRODUCTION

Background of the Study

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

unique and if it is compatible to change the pork into oyster.

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.

Objectives of the study

Generally, this study aimed to determine the acceptability of oyster for making

chorizo. Specifically, it sought to:

1. Determine the sensory qualities of Oyster for making chorizo in terms of appearance,

aroma, taste and color.

2. Determine the general acceptability of Oyster for making chorizo among the 3

treatments in terms of sensory qualities.

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

among three (3) treatment.

 Hypothesis

1. There is no significant difference in the sensory qualities of Oyster Chorizo in terms of

appearance, aroma, taste and color using three (3) treatments.

2. There is no significant difference in the general acceptability of Oyster Chorizo in the

terms of appearance, aroma, taste and color using three (3) treatments.

Scope and Limitations of the Study

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

evaluating the product was appearance, aroma, taste and color.

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

acceptability of Oyster Chorizo among three (3) treatments.

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

conducted to determine the cause of change.

 Significance of the Study

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

about the usefulness of Oyster in food preparation.

The consumer that can benefit from the product are Fisherman, Vendor, Parents

and other researchers.

Fisherman. This study can encourage them to take care some oyster.

Vendor. Vendors can be encouraged by the fact that Oyster can be one

ingredients in making chorizo for them to sell.

Parents. Parents can cook their children with more nutritious and beneficial food

using this product.

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

operational definition were included.

Appearance maintains the outward show of being proper (Webster’s English

Dictionary, 2013).

In this study, it is referred to the appealing appearance of Oyster Chorizo.

 Aroma distinctive usually pleasant smell, especially of spices, wines, and plants

(Webster New World Dictionary, 2017).

In this study, it is referred to the pleasant smell of the Oyster Chorizo.

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).

In this study, it is referred to the delicious taste of Oyster Chorizo

Color a phenomenon of light (such as red, brown, pink, or gray) or visual

perception that enables one to differentiate otherwise identical objects. (Merriam Webster

Since 1828)

In this study, it is referred to the color of Oyster Chorizo.

Oyster any various marine bivalve mollusks (family Ostreidae) that have a rough

irregular shell closed by a single adductor muscle and include commercially important

shellfish. (Merriam Webster Since 1828)

In this study, it is referred to be used oyster for making chorizo.

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

sold uncooked either loose or in casings. (Merriam Webster Since 1828)

In this study, it is referred to the product made of Oyster.