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Quality of chicken gizzard pickle during processing and storage.

Author(s) : SACHDEV A. K., GOPAL R., VERMA S. S., KAPOOR K. N., KULSHRESHTHA S. B.

Type of article: Article

Summary

Vinegar-based chicken gizzard pickle was processed through 8 replicates. Its quality was evaluated, till 45 and 75 days of ambient storage during summer-rainy and winter seasons, respectively, and compared with refrigerated samples. Microbial counts of ingredients used in preparation suggested the need for oven-drying the condiments, such as red chili powder, turmeric, and so on. Changes in pH, shear force and other changes were faster during summer-rainy season. Data show that gizzard pickle could be consumed till 45 and 75 days of ambient storage in summer-rainy and winter seasons as well as refrigerated samples.

Details

  • Original title: Quality of chicken gizzard pickle during processing and storage.
  • Record ID : 1995-1683
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 31 - n. 1
  • Publication date: 1994/01
  • Document available for consultation in the library of the IIR headquarters only.

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