Studies on the physicochemical characteristics of the sandwich spread at ambient temperature in view with its stability

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