acceptability of corned tilapia

So we, researchers, have come up to an idea that we may also used of Tilapia in preservation. Food preservation assures the consumers of a supply of foods that are out of season. As well as it prevents the waste of perishable foods those are in season. Surplus of preserved foods may be sold to augment family income. In line with this, Tilapia cultivators particularly will be encouraged raise more Tilapia fishes thus stimulating aquaculture development. Hence, the study, corned Tilapia will not only focus on the innovation of recipe but contributing good ideas towards fish farming as well.

Statement of the Problem

The general problem of the study was to establish the product quality of the corned Tilapia. Specifically, it answered the following questions:
1. What is the product quality of corned Tilapia in terms of:
1.1. Color,
1.2. Taste, and
1.3. Texture?
2. Is corned Tilapia acceptable as a preserved food?
3. Is there a significant difference among the three treatments in terms of color, taste and texture?
Objectives of the Study

The general objective of the study was to determine the product quality of corned Tilapia. Specifically, thus study aimed:
1. To determine the level of the product qualities of corned Tilapia in terms of: 1.1. Color 1.2. Taste 1.3. Texture 2. To find out if corned Tilapia is acceptable as a preserved food.
3. To find out if there is a significant difference among the three treatments. Significance of the Study

This study is significant to those persons who are suffering from hear diseases because Tilapia has a low quantity of saturated fat that leads to heart diseases. And also the cultivators of Tilapia that can have another income generating product and not just sell the fish itself.
Since the tilapia is abundant and it is cheap, many can afford to buy for it.

Scope and Delimitation of the Study

This study establish the limit of the evaluation of the product quality