Safe pickle with improved sensory traits: Effect of sodium as corbate on quality of shelf stable pickled cooked chicken

Abstract

The study was conducted to evaluate the shelf life of pre-cooked chicken meat pickle with and without antioxidant sodium ascorbate. Pickles held at ambient temperature (15 to 30 °C) during months of January to April were evaluated at 30 days interval up to 90 days for physicochemical, microbiological and sensory qualities. After a maturation period of 3 days, the pH was stabilised between 4.64 and 4.67. Significant increase in TBARS values with advancement of storage period was observed. Addition of sodium ascorbate to the pickle significantly (P<0.01) reduced the rate of lipid oxidation. Titratable acidity and aw of control and antioxidant treated pickle were similar. Microbial counts were not affected by sodium ascorbate treatment. Sensory attributes of both pickles declined with advancement of storage. Incorporation of antioxidant had significantly improved the sensory attributes of pickle especially appearance and flavour throughout the storage period. Overall palatability scores for antioxidant treated pickle were significantly(P<0.01) higher. They declined significantly(P<0.01) in both of the pickles with increase of storage period. Thus, these findings indicate that a cooked chicken meat pickle with good acceptability can be made and stored safely for 90 days.