Premium
Development of Meat Snack Dips: Chemical, Physical, Microbiological and Sensory Characteristics
Author(s) -
DeFREITAS Z.,
MOLINS R. A.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07805.x
Subject(s) - food science , flavor , ingredient , snack food , sensory system , sensory analysis , chemistry , biology , neuroscience
Snack dips containing 50% ham, 26% bacon or 28% pepperoni in combination with sour cream, unflavored yogurt and tofu were developed. The developmental phases of the study were discussed in relation to ingredient and meat flavor selection, formulation and sensory evaluation. Microbiological, chemical and physical analyses of the new products indicated that the meat‐containing snack dips were stable and safe under storage conditions simulating wholesale (3 wk 2‐4°C), retail (10 days, 5°C, household (10 days, 8‐10°C) and longer‐than‐normal temperature abuse (12 and 24 hr, 24‐25°C).