Storage Quality and Shelf-life of Native Desi Chicken Meat Pickle at Room Temperature (32 ± 5 ºC)

ABSTRACT

Pickle from native desi chicken meat was prepared and stored at room temperature (32±5ºC) in polyethylene teraphthalate (PET) bottles. The samples were evaluated for physico-chemical parameters, microbial quality and sensory attributes at regular intervals of 0, 5, 15, 30, 45,60, 75 and 90 days of storage. Non significantly increase in pH values were observed with increasing storage period and value remained below 5.0 up to 60 days of storage period. Non significantly increase in titrable acidity (% acetic acid) and free fatty acids (as % oleic acid) values were observed with increasing storage period. However, significantly decreased in moisture (%) values were observed with increasing storage period. A significant (P<0.05) and progressive increase in Thiobarbituric Acid (TBA) values (mg malonaldehyde / kg) were observed with increasing storage period and increase in TBA values between 0 and 60 days of storage did not turn out to be statistically significant. Microbiological counts were nonsignificantly increased between day 0 to 60, thereafter significantly (P<0.05) increased with the advancement of storage period and throughout the storage period, all microbial counts were within the acceptable limits. Sensory evaluation scores indicate that native desi chicken meat was very acceptable up to 60 days of storage and thereafter native desi chicken meat pickle was moderately acceptable between 60 to 90 days of storage at room temperature (32±5°C)