Food Science Research Journal

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Quality Evaluation of Traditional Styled Meat Pickle Prepared from Native Desi Chicken Meat


Affiliations
1 Department of Livestock Products Technology, Veterinary College and Research Institute (TANUVAS), Orathanadu, Thanjavur (T.N.), India
2 College of Poultry Production and Management, Hosur (T.N.), India
     

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A study was conducted for the preparation traditional styled pickle from native desi chicken meat and were studied for various physico-chemical, microbial and sensory qualities. Pickle prepared from broiler chicken meat was used as control. Significantly (p<0.05) higher pH, product yield and moisture percentage were observed in native desi chicken meat pickle as compared to broiler chicken meat pickle. Titrable acidity (% acetic acid), TBA value (mg malonaldehyde / kg meat) and fat percentage were significantly (p<0.05) higher in broiler chicken meat pickle as compared to native desi chicken meat pickle. Total plate and yeast and mould counts of native desi chicken meat pickle and broiler chicken meat pickle were did not differ significantly between them. Coliform counts were not detected in both native desi chicken meat pickle and broiler chicken meat pickle. All sensory scores were significantly (p<0.05) higher for native desi chicken meat pickles expect tenderness, saltiness and sourness. Therefore, it can be concluded that pickle prepared from native deis chicken meat had better physico-chemical and microbial qualities and were comparable to broiler chicken meat pickles. Finding of this study have shown that native chicken meat can be successfully used for preparation of shelf stable pickle of acceptable quality with substantial value addition to the materials.

Keywords

Native, Desi, Chicken, Broiler, Meat, Pickle, Quality, Acceptability.
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  • Quality Evaluation of Traditional Styled Meat Pickle Prepared from Native Desi Chicken Meat

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Authors

M. Anna Anandh
Department of Livestock Products Technology, Veterinary College and Research Institute (TANUVAS), Orathanadu, Thanjavur (T.N.), India
R. Annal Villi
College of Poultry Production and Management, Hosur (T.N.), India

Abstract


A study was conducted for the preparation traditional styled pickle from native desi chicken meat and were studied for various physico-chemical, microbial and sensory qualities. Pickle prepared from broiler chicken meat was used as control. Significantly (p<0.05) higher pH, product yield and moisture percentage were observed in native desi chicken meat pickle as compared to broiler chicken meat pickle. Titrable acidity (% acetic acid), TBA value (mg malonaldehyde / kg meat) and fat percentage were significantly (p<0.05) higher in broiler chicken meat pickle as compared to native desi chicken meat pickle. Total plate and yeast and mould counts of native desi chicken meat pickle and broiler chicken meat pickle were did not differ significantly between them. Coliform counts were not detected in both native desi chicken meat pickle and broiler chicken meat pickle. All sensory scores were significantly (p<0.05) higher for native desi chicken meat pickles expect tenderness, saltiness and sourness. Therefore, it can be concluded that pickle prepared from native deis chicken meat had better physico-chemical and microbial qualities and were comparable to broiler chicken meat pickles. Finding of this study have shown that native chicken meat can be successfully used for preparation of shelf stable pickle of acceptable quality with substantial value addition to the materials.

Keywords


Native, Desi, Chicken, Broiler, Meat, Pickle, Quality, Acceptability.

References