Open AccessMICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF A HOME STYLE CONFECTIONARY PRODUCT PREPARED WITH CREAM CHEESE
Author(s) -
SCHMIDT DAVID,
RIDLEY STEPHEN C.
Publication year - 1985
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1985.tb01060.x
Subject(s) - food science , flavor , chemistry , sensory analysis , sensory system , biology , neuroscience
A study was undertaken to examine the microbiological and sensory qualities of a home‐style confectionary product containing cream cheese. There was a rapid reduction in the numbers of Salmonella and Staphylococcus aureus during the first 24 h after inoculation. Reduction continued through three weeks of storage at room temperature (20–24†C) and refrigerator temperature (5–7†C) but not at freezer temperature (– 10†C), where counts remained higher. Sensory analysis showed that the product stored at – 10†C for three weeks compared favorably in flavor and texture with a freshly prepared product and that storage at 20–24†C or 5–7†C resulted in a deterioration of these qualities. The water activity of the product was 0.86 and did not change during the three week storage period.