Studies on certain quality attributes of meat pickle prepared from spent chicken

Abstract

Aim: An attempt was made to develop a desirable meat pickle from the less tender and low demand spent chicken meat with the prime objective of its better marketability and wider acceptability amongst the non-vegetarian masses. Materials and Methods: Lean of culled spent meat was marinated for overnight and then pressure cooked and fried with spices and condiments to prepare a shelf stable meat pickle. Proximate composition, pH, TBA Values, Total viable plate count, Counts for yeast and moulds and sensory quality of the pickles were studied as per standard procedure. Results: The mean per cent moisture, crude protein, ether extract and total ash contents were 61.89±0.12, 17.28±0.56, 14.65±0.16 and 3.35±0.17 respectively. The product pH and the yeast and mould counts though did not differ significantly amongst the storage periods, yet there were significant differences (p<0.01) in TBA and total viable plate count amongst the storage periods. Organoleptic studies with score card method recorded a progressive decrease in the mean panel scores along with the increased storage periods. Conclusion: The spent chicken meat pickle was found to be acceptable for consumption up-to 90 days of storage at room temperature. [Vet World 2013; 6(3.000): 156-158

Quality Evaluation and Storage Study of Chicken Meat Pickle

“…Originally the pH value of the chicken pickle was 4.65 which increased somewhat, that is to 4.75 during storage (Table 4). Such trend is observed also by Das et al, (2007), Maiti et al,(2009) andDas et al, (2013).…”

“…The excess oil was drained off. Type of spices used, their preliminary preparation like peeling and grinding, and the amounts of prepared spices taken followed the method of Kanagaraju and Subramanian (2012) and Das et al, (2013) Source: Kanagaraju and Subramanian (2012), Das et al, (2013) The spices were mixed and fried in the drain oil. The spices, salt, MSG and vinegar were mixed with meat and the pickle was filled in clean dry glass jar up to the neck.…”

“…Meat pickle is also good alternative of meat in times of its scarcity. Preparation of different types of meat pickle has been reported (Pal, 1990;Pal and Agnihotri, 1994;Sachdev et al, 1994;Puttarajappa et al,1996;Shukla and Srivastava, 1999;Sen and Karim, 2003;Das et al, 2007;Gadekar et al, 2010;Kanagaraju and Subramanian, 2012;Das et al, 2013). This work was aimed to develop a shelf stable intermediate moisture type chicken meat pickle.…”

Preparation and storage stability of meat spread developed from spent hens

“…The proximate characteristics of the meat spread developed were in agreement with the reports of Das et al . [ 17 ]. The pH of the meat spread ranged from 6.43±0.01 to 6.21±0.01 in the entire study period and its value showed a descending progression.…”

Development and Assessment of Shelf-Stable Spicy Snacks Prepared from Buffalo Tripe by Incorporating Sichuan Pepper (Timur)

“…In the third possible mechanism salt ionizes and the ions diffuse into microbial cells and interfere with the metabolism. a. Sensory Analysis The raw formulation of the spices were taken from the (Das, Nath, Hazarika, & Laskar, 2013). The recipe was for the chicken meat pickle and it was not used to make the spicy snacks so further change in the spice recipe was done.…”