MARC details
| 000 -LEADER |
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| fixed length control field |
03231ntm a2200349 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MY-KuUP |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20260427113208.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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| fixed length control field |
t||||fr|||| 000 0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
260427t20252025my a|||fr|||| 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
THE0010503 (Local) |
| Qualifying information |
Hardback |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
UMPSA |
| Language of cataloging |
eng |
| Transcribing agency |
UMPSA |
| Description conventions |
rda |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
FIST .A374 2025 r Bc. |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Nur Aishah Asiykin Binti Senik, |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
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| Title |
The effect of vacuum packaging on preservation of cooked sausage / |
| Statement of responsibility, etc. |
Nur Aishah Asiykin Binti Senik |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
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| Place of production, publication, distribution, manufacture |
Kuantan, Pahang : |
| Name of producer, publisher, distributor, manufacturer |
UMPSA, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2025 |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
© 2025 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xii, 63 pages : |
| Other physical details |
illustrations ; |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| Carrier type term |
volume |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
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| Source |
rda |
| File type |
text file |
| Encoding format |
PDF |
| 500 ## - GENERAL NOTE |
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| General note |
Faculty of Industrial Sciences and Technology |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
Final Year Report (Bachelor of Applied Science of Industrial Chemistry) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Include bibliographical reference |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
This research project was conducted to determine the effect of vacuum packaging on the preservation of cooked sausages, with a view to ammonia level changes as spoilage indicators and sensory changes evaluation. Sausages are notorious for spoilage, especially due to microbial activity involving lactic acid bacteria. In theory, a vacuum package limits exposure to oxygen and should result in extended shelf life and quality maintenance. Indophenol method was the principle behind the ammonia determination. This relies on the Berthelot reaction and detects ammonia spectrophotometrically at 630 nm. Ammonia evaluation employed a total of eight treatments. These included various applications of vacuum sealing, oxygen absorbers and moisture absorbers to the sausages. Some of the apparatus to be used in the experiment include UV-Vis Spectrophotometer and vacuum packaging sealer. Reagents were prepared, and the sausage samples treated; afterwards, pH determinations, sensory tests, and ammonia tests were done. For ammonia, an absorbance standard curve was plotted that showed higher the ammonia concentration, higher the absorbance: for 10 ppm, the absorbance is 0.363 nm; for 20 ppm, 0.375 nm; for 30 ppm, 0.402 nm. In the analysis of results, statistical methods were used such as mean, standard deviation, and Student's T-test to determine the effectiveness of various treatments in delaying spoilage. To conclude, Sample B and Sample F exhibited the worst spoilage, with the highest ammonia levels among all samples. In contrast, Sample E and Sample G, which underwent vacuum-sealed packaging with moisture absorbers (Sample E) and both oxygen and moisture absorbers (Sample G), showed the least spoilage and lower ammonia concentrations. This indicates that vacuum packaging, especially when combined with oxygen and moisture absorbers, is more effective in preserving cooked sausages than non-vacuum-sealed methods. |
| 610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME |
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| Corporate name or jurisdiction name as entry element |
Faculty of Industrial Sciences and Technology |
| General subdivision |
Dissertations |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Universities and colleges |
| General subdivision |
Dissertations |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Theses |
| General subdivision |
Dissertations |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
https://umpir.ump.edu.my/id/eprint/46175 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Final Year Report |