Record Details

Shelf - Stable Pickles from Chicken and Fish

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/616/
JRT-07-04
 
Title Shelf - Stable Pickles from Chicken and Fish
 
Creator Sachindra, N. M.
Sakhare, P. Z.
Mahendrakar, N. S.
Narasimha Rao, D.
 
Subject 02 Pickle
14 Physical properties
28 Meat, Fish & Poultry
 
Description 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.
 
Date 2004-04
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/616/1/J._of_Rural_Tech._Vol.1_No._3_April_2004_134-.pdf
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.