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Journal of Pharmacognosy and Phytochemistry
Vol. 7, Special Issue 1 (2018)
Studies on the physicochemical characteristics of the sandwich spread at ambient temperature in view with its stability
Author(s): SS Sengar, RC Keshri and PK Singh
Abstract: Pork sandwich spread is a convenience meat product which constitutes with various standardized additional ingredients like honey, vitamin – C and nisin with their respective role during the physicochemical storage study. The study is focused to standardize the formulation of spread which should make it stable at ambient temperature (25± 1 °C). Results of ANOVA revealed non significant effect (P≤0.05) of the nisin treated pork sandwich spread up to 5th day storage. The pH values ranged from 5.5 to 5.6. Results of ANOVA revealed a highly significant difference (P≤0.01) in TBA values between the days of storage
How to cite this article:
SS Sengar, RC Keshri and PK Singh. Studies on the physicochemical characteristics of the sandwich spread at ambient temperature in view with its stability. 2018; 7(1S): 989-990.