National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Meat pickle prepared from turkey meat was stored at room temperature (32 ± 5ºC) and was subjected to assess the quality changes and shelf stability at 0, 15, 30, 45, 60, 75 and 90 day of storage. pH and titrable acidity values were non significantly increased with increasing storage period. Moisture values decreased significantly (p < 0.05) on day 60 of storage whereas free fatty acids and TBA values were significantly (p < 0.05) increased on day 75 of storage. Throughout storage period, there is no pathogenic microorganisms were deducted except total plate counts and yeast mould counts and were within the acceptable limits. Sensory scores were decreased progressively with increasing storage period. However, no adverse effects were noticed on sensory scores for appearance, flavour, juiciness, saltiness, sourness and overall acceptability up to 90 days of storage. Throughout storage period the turkey meat pickle had rated very to moderately acceptable. Therefore, turkey meat pickle was found to be very acceptable up to 60 days thereafter moderately acceptable up to 90 days for consumption at room temperature (32 ± 5ºC).
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