Shelf life and Sensorial Quality Study of Pickle Prepared from Local Chicken
2022
Devi, Y Prabhabati | Sunita Kumari, | Lakshmi, K Bhagya | Bhupenchandra, Ingudam | Devi, Y Jamuna
The main aim of the study is the formulation of organoleptic accepted pickle prepared from local chicken by using preservatives like vinegar, sodium benzoate, salt at different ratios and also to study the shelf life for a period of180 days by observing any changes in colour, flavor, texture and appearance of fungus. The results showed that chicken pickle stored successfully for 180 days at ambient temperature (26±4°C) without any significant change in the quality attribute after incorporation of vinegar and sodium benzoate as a common preservative. The result showed that the preservation of local chicken pickle with vinegar and sodium benzoate was the best method for extending the shelf life and to retard the growth of microbial load. From the study, it was also found that T5 got the highest sensorial score in terms of colour, flavour, texture, taste, appearance and overall acceptability than the other four treatments.
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