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Quality Attributes and Storage Stability of Spent Hen Meat Pickle Prepared Using Different Acidulants

A. S. Khade M. Raziuddin A. A. Devangare M. A. Khan
Vol 9(4), 160-167
DOI- http://dx.doi.org/10.5455/ijlr.20181212092806

The present study was carried out to evaluate the effect of incorporation of different acidulants viz. 1% acetic acid (control), 0.5% lactic acid and 0.5% citric acid on quality of spent hen meat pickle prepared from deboned spent hen. The pickle was evaluated for changes in physico-chemical, microbial and sensory attributes at an interval of 0, 15, 30, 45 & 60 days of storage at ambient temperature (37 ± 1ºC). Results revealed that pH valued did not differ significantly up-to 45 days of storage of pickle but on 60th day of storage, the pH of pickle significantly differed (p<0.01). TBA values of product decreased significantly (p<0.01) up-to 30 days of storage for control and different acidulants although TBA values increased significantly (p<0.01) from 45 to 60 days of storage. Microbial count and sensory quality did not show any appreciable changes in spent hen pickle and remained satisfactory throughout the storage period. It could be concluded that 0.5% citric acid and 0.5% lactic acid levels were more suited as an acidulants in the preparation of spent hen meat pickle and could be stored safely up to 60 days of storage at ambient temperature.

Keywords : Coagulants Microbial Quality Sensory Quality Spent Hen Meat

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