Proponent(s)
Jennilou C.Patindol, Mark Rembert M.Patindol, Dinalen Verano, Bernard Nino Q. Membrebe
Abstract
Lechon is a widely known delicacy that is always present in a Filipino home at every event and celebration. The Tacloban City Litson Industry Association (TACLIYA) is a group of micro-entrepreneurs producing “lechon” (roasted pig), that has an average daily excess production of 30 kg and surges up to 200 kg during off-peak season. Retort technology was employed in an optimization study using the box-Behnken design of the response surface methodology. Response surface regression results revealed that the variables and levels used had linear and quadratic effects on the sensory parameters evaluated which produced significant differences in the acceptability ratings. The optimum combination was obtained with the highest possible acceptability as the boundary at >6.5 on the 9-point Hedonic scale. The optimum product was commercially sterile with a Fo value of 5 mins and an estimated shelf life of 1.5 years.
Publication Date
February 20, 2025
Name of Research Journal
Food Research
ISSN / ISBN
eISSN: 2550-2166
Volume and Issue No.
Vol. 8, Issue 8
Citation
Patindol, J. C., Patindol, M. R. M., Verano, D. A., & Membrebe, B. N. Q. (2025). Application of Box-Behnken design with response surface methodology in the optimization of thermally processed “lechon paksıw de leyte”. Food Research, 8(8), 65-71.
