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Research Details

Research Title Shelf-life Determination of Sargassum spp. and Garcilaria Eucheumoides Seaweed Pickles
Researcher(s) Veronica O. Grande, Ronald S. Sanguir, Carmencita A. Saladino, Diosdado A. Saladino
Research Category Study
Research Status on-going
Duration Jan 01, 2022 to Dec 31, 2023
Commodity
Research Site(s)
Source of Fund(s)
Brief Description
Expected Output
To establish the shelf life and good quality seaweed pickles particularly on Sargassum spp. and Gracilaria eucheumoides and to determine the best acid concentration (pH level) of seaweed pickle
  • different levels of pH concentration from different kinds of vinegar will bedetermined using pH paper.
  • samples will be treated with different pH level to determine which treatment (sample) will have the longest shelf-life.

Samples will be subjected for microbial analysis (pathogenic bacteria) after processing (finished products will be brought to CAS Laboratory for microbial analysis) 
Abstract Not Available