1Division of Livestock Production and Technology, I. V.R.I., Bareilly, India
2Division of Livestock Production and Technology, College of Veterinary Science & A.H., Rewa, Madhya Pradesh, India
Porks and wich spread in corporated with functional ingredients like honey, vitamin-Candnisin was stored at reftigeration temperature and studied for its shelf life, acceptable in terms of the sensory and microbiological parameters. A highly significant (P<0.01) difference for the appearance, texture, spreadability and adhesionability scores were found significant decrease (P < 0.05) for Juiciness and overall acceptability scores was recorded while there was an increased level for the fl avor score were even on the 30th day of storage of pork sandwich spread. The remarkable acceptability for the pork sandwich spread was given by the panelists even on 30th day of storage. Total Plate Count (TPC) and Psychrophilic count on 30th day of storage were found to be 2.92 1 log cfu/g and 2.2 1 log cfu/g respectively. The Coliform, Yeast and Mould were not detected throughout the experimental period in the treated sample and it was found safe for consumption.
TPC, psychrophilic, Nisin, citric acid, sandwich
