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Shelf - Stable Pickles from Chicken and Fish

Sachindra, N. M. and Sakhare, P. Z. and Mahendrakar, N. S. and Narasimha Rao, D. (2004) Shelf - Stable Pickles from Chicken and Fish. Journal of Rural Technology, 1 (3). pp. 134-138.

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Abstract

Pickles are common dietary adjuncts and are relished very much by people of semi – tropical and tropical countries. Preservation of meats by pickling is ideally suited for rural areas where refrigeration facilities are seldom available. Recipe and processing conditions were optimized to prepare chicken, fish and shrimp pickles of acceptable quality in terms of acidity and saltiness. The standardized process involves marination of deboned chicken meat, fish fillet chunks or shrimps in vinegar and salt solution, steaming / blanching and frying of chunks / pieces, treatment with pre – processed spices and bottling. The freshly prepared pickles contained 26 – 47 % moisture, 19 – 34 % fat and 3 - 7% salt. The products also had very low values of free fatty acids (about 0.6 - 1.4 % as oleic) and thiobarbituric acid number (less than 1 mg malonaldehyde / Kg sample). The products were microbiologically safe due to low counts (in log cfu/g) of mesophilic aerobes about 5, mesophilic anaerobes 2, yeasts and moulds 3 and absence of coliforms, Salmonella and Staphylococcus aureus. On a 9 – point hedonic scale, the freshly prepared products had scored in the range of 7.6 – 8.2 for sensory quality attributes, viz., colour, odour, taste, texture and overall quality. The pickles have high potential of consumer acceptability. The properly bottled pickles can be stored at ambient temperature (27 ± 2 °C) for six months.

Item Type: Article
Uncontrolled Keywords: Meat, fish, shrimp, pickles
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments > 02 Pickle
600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2007
Last Modified: 16 Jan 2017 12:23
URI: http://ir.cftri.com/id/eprint/616

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