Quality of sandwiches prepared at the Havana Gastronomy Basic Unit of CubaCatering S.A.

Rosa C. Hunt; Miriam Rodríguez

doi:10.5281/zenodo.13996218

Authors

Rosa C. Hunt Instituto de Farmacia y Alimentos, Universidad de La Habana, Cuba. Author https://orcid.org/0009-0009-0141-9501
Miriam Rodríguez Unidad Básica de Gastronomía Habana, Cubacatering S.A., La Habana, Cuba. Author https://orcid.org/0009-0005-9208-9448

DOI:

https://doi.org/10.5281/zenodo.13996218

Keywords:

ham and cheese sandwich, physical-chemical analysis, microbiological analysis, food hygiene, sensory quality

Abstract

The objective of this study was to evaluate the changes in the ham and cheese sandwich and the assorted sandwich during refrigerated storage. The work was conducted at the Havana Gastronomy Basic Unit of CubaCatering S.A., with determinations made in the laboratories of the Pharmacy and Food Institute, analyzing data from raw materials and finished products from 2006 to 2008. Two experimental batches were carried out, randomly taking 9 units of each product, which were stored between 4 and 6 ºC for subsequent analysis. Physical-chemical analyses (pH and moisture), microbiological analyses (count of aerobic mesophilic microorganisms, total and fecal coliforms, fungi, and yeasts), and sensory evaluations were performed on both products. The results showed minimal variations in pH and moisture values at 48 hours, although the total coliform counts were elevated, especially in Gouda cheese, with no fecal coliforms detected. A descriptive sheet for the sandwiches was created, which will facilitate future sensory evaluations. The ham and cheese sandwich showed greater variations in sensory quality, with defects in appearance being the most significant in the results.

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