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 |
An experiment was under taken to study the processing of shelf stable intermediate moisture type duck, chicken and turkey meat pickle and to evaluate storage stability of pickles at ambient temperature (32±2°C). The storage studies were conducted at an interval of 15days till 90 days period. Pre-cooked and fried lean minced chicken, duck and turkey meat was mixed separately with vinegar, salt, spices and condiments and packed air tight in glass jar. Average cooking yield of duck, chicken and turkey meat pickle were 59.1%, 57.2% and 58.8% respectively. Proximate composition, pH, TBA values, microbiological qualities and sensory qualities of the pickles were studied as per standard procedure. The mean per cent moisture, crude protein, ether extract and total ash contents of duck pickles were 36.18, 17.82, 39.64, and 3.71 respectively. The mean per cent moisture, crude protein, ether extract and total ash contents of chicken pickles were 59.74, 18.56, 15.92, and 3.51 respectively. The mean per cent moisture, crude protein, ether extract and total ash contents of turkey pickles were 61.78, 16.02, 16.74, and 3.28 respectively. The pathogenic bacteria like Salmonella spp., Clostridium spp., Staphylococcus spp. and E. coli were found absent in duck, chicken and turkey meat pickle during the entire storage period. The product had appreciable sensory quality and low total microbial, yeast and mould counts. The sensory scores revealed that the pickle was acceptable even up to 90 days storage. High perishability of meat either in fresh or in processed forms is serious problem in tropical countries. Now-a-days, there is need to develop the foods which are shelf-stable so that can be distributed in various locations without aid of any refrigeration. Pickling is one of the alternative solutions to develop such kind of products.
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