Shelf Stable Chicken Pickle Incorporated with Poultry by Products Using Different Acidulants: A Review
Subhash S. Raut, Vijay D. Domple, Jagdish Swami, Lalit Kumar Saini, Arabati Shivaji, Sirsat Shraddha D.
Journal of Advances in Biology & Biotechnology · pp. 1327–1340 · Published 22 Oct 2024
10.9734/jabb/2024/v27i101553Abstract
The present study was aimed to develop an acceptable quality chicken pickle with incorporation of poultry by products viz. Heart & gizzard (1:1) and different acidulants. Different level of heart and gizzard (5, 10 & 15%) were incorporated in chicken pickle formulations. Meat chunks prepared from broiler meat with inclusion of spices, acidulants and poultry by-products were used for preparation of chicken pickle. It was observed that incorporation of 10% heart and gizzard exhibited higher sensory and physico-chemical scores which were comparable to the control. These results revealed that 10% heart and gizzard can be used as poultry by-products in chicken pickle without any adverse effect on the quality and sensory properties of chicken pickle. Chicken pickle prepared by using above selected levels of heart and gizzard were further incorporated with different acidulants viz. Citric acid, acetic acid & lactic acid for sensory and physico-chemical properties and evaluated at ambient temperature on every 15th day interval for 90 days. During storage chicken pickle incorporated with acetic acid maintained sensory and physico-chemical attributes for longer time as compared to the products incorporated with citric acid and lactic acid. During storage of chicken pickle the sensory scores for all the attributes declined significantly with the progress of storage period. Similarly, pH, TBA values and microbial count increased considerably at the later part of storage but were within spoilage limit. It is concluded that chicken pickle prepared with incorporation of 10% heart & gizzard and acetic acid packed in PET bottles could be stored safely for 90 days at ambient temperature.
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