Quality Evaluation and Storage Study of Chicken Meat Pickle

Abstract

A study was undertaken to develop shelf stable intermediate moisture type chicken meat pickle and evaluate its quality and storage stability. Pre-cooked and fried lean minced chicken meat was mixed with salt, spices and vinegar and packed air tight in glass jar. The product had appreciable sensory quality and low total microbial, yeast and mould counts. Salmonella, Staphylococci and E. coli were found absent in the product. Microbial count and peroxide value lay within the acceptable levels for sixty days.

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

“…It was also found that the treated sample has significantly lower count of TPC and could be more stable than that of control sample. The results from this study are quite comparable to the study of (Rajbanshi, Adhikari, & Subba, 2014). In the shelf stable intermediate moisture type chicken meat pickle was developed and evaluated to find its quality and storage stability.…”

“…Microbial count and peroxide value lay within the acceptable levels for sixty days. (Rajbanshi, Adhikari, & Subba, 2014). Similarly, in physiological basis, the PV of the samples of different storage days were taken and it was found that both control and treated sample has PV under the safe level up to 60 days.…”