Shelf-Life Studies and popularization on Pleuroploca Trapezium Meat Pickle (original) (raw)
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Development of Pickle from Marine Mollusks and Its Shelf-Life Assessment During Storage
Khulna University Studies
In the southwestern part of Bangladesh, mollusk such as oysters, blood clam, mussels and horn snails are used only for lime production, whereas they also have other potential purposes of use. The flesh of edible blood clam (Anadara granosa) and oyster (Crassostrea madrasensis) are not utilized by the people because of lack of awareness about the high nutritive value of the seafood products. Keeping this in mind, an attempt was made to utilize mollusk flesh as pickle. The shelf life of the pickled product developed from blood clam and oyster were assessed for a period of 6 months at ambient temperature (28-32 °C). Three types of oils, such as mustard oil, sesame oil and soybean oil were used for pickle preparation, where mustard oil was selected as the best pickle on the basis of biochemical, microbiological and sensory evaluation. Trimethylamine nitrogen, total volatile base nitrogen, total plate count and sensory scores of pickles with mustard oil were significantly increased (P &l...
Preparation of Chicken and Pork Meat Pickle and Comparison of Their Storage Stability
Central Campus of Technology, 2013
The present work was undertaken to prepare pork meat pickle and chicken meat pickle of acceptable organoleptic and good hygienic quality and to study their storage stability in terms of sensory, microbiological and physico-chemical changes stored under refrigeration temperature, room temperature (26±30C) and accelerated temperature (38±20C). Ham part of pork and breast part of chicken were cut into pieces, marinated and pressure cooked. The cooked pieces were further sliced, dried, fried and mixed with spices and other ingredients to prepare pork and chicken pickle. Both samples were found to be organoleptically acceptable. Inspite of decrease in sensory quality only with storage at accelerated temperature, samples chicken pickle (A) and pork pickle (B) were still acceptable. Both samples were microbiologically safe before and after storage at refrigeration, room and accelerated temperature for two months. The initial TPC, yeast and mold, and coliform counts were 7.5x102, 1.52x102 and 5.3x101 and were 8.2x102, 1.73x102 and 6.1x101 respectively for sample A and B. The counts were found decreased after storage at refrigeration, room temperature and accelerated condition. Both samples were free from spores, Salmonella and Staph. areus. Peroxide value, FFA and PH was found changed after storage at refrigeration, room and accelerated temperature.
International Journal of Livestock Research, 2019
The present study was carried out to evaluate the effect of incorporation of different acidulants viz. 1% acetic acid (control), 0.5% lactic acid and 0.5% citric acid on quality of spent hen meat pickle prepared from deboned spent hen. The pickle was evaluated for changes in physico-chemical, microbial and sensory attributes at an interval of 0, 15, 30, 45 & 60 days of storage at ambient temperature (37 ± 1ºC). Results revealed that pH valued did not differ significantly up-to 45 days of storage of pickle but on 60 th day of storage, the pH of pickle significantly differed (p<0.01). TBA values of product decreased significantly (p<0.01) up-to 30 days of storage for control and different acidulants although TBA values increased significantly (p<0.01) from 45 to 60 days of storage. Microbial count and sensory quality did not show any appreciable changes in spent hen pickle and remained satisfactory throughout the storage period. It could be concluded that 0.5% citric acid and 0.5% lactic acid levels were more suited as an acidulants in the preparation of spent hen meat pickle and could be stored safely up to 60 days of storage at ambient temperature.
Preparation of Chicken Meat Pickle and Its Storage Stability Studies at Room Temperature
2018
The present work was undertaken to develop shelf stable ready to eat chicken meat pickle and evaluate its quality and storage stability. The pickle was prepared by two different methods; frying and smoking methods. These meat were mixed with spices, salt and vinegar followed bylight frying and was separately filled in clean glass jars and was topped with mustard oiland packed air tight. The pickle prepared from smoking method was found to be best product from sensory evaluation. The chemical composition of best pickle (smoked) was found to be protein (23.3%), fat (35.71%), ash (4.3%), moisture (33.59%), salt (2.60%) and carbohydrate (0.5%). The pickle prepared by smoking method was found to be the best product due to low number of TPC, yeast and mold count, PV and pH on 60 day of storage period. On 60 day the mean value of TPC (Log10cfu/g), yeast and mold count (Log10cfu/g), PV (mEq/Kg) and pH were found to be 2.34, 1.4, 7.17 and 4.75, respectively for pickle prepared by smoking met...
Shelf stability of meat pickle developed from Kadaknath
Nutrition & Food Science, 2020
Purpose This study aims to have a product with enhanced shelf stability from the Kadaknath bird. It is localized to its native tract in India and is unknown to a major part of the world. As in tropical countries, the meat products prepared have limited shelf-life and restricted market access, hence, the pickle was developed to enhance its access to areas other than a native tract of Kadaknath. Design/methodology/approach The product was developed to assess the effect of cooking and dehydration on sensory and microbial features while enhancing shelf stability. A comparison between cooking methods i.e. steam cooking (SC) and microwave cooking (MC) followed by dehydration to get steam cooked + dehydration (SCD) and microwave cooked + dehydration (MCD) were subjected for the study. Findings The study revealed that sensory evaluation, from 0 to 100 days, for all the sensory parameters indicated that SC and MC samples scored more values than SCD and MCD, however, with the storage the valu...
CBE658 - Lab Report on Food Preservation By Pickling (Chillies) (2018)
Pickling is one of the most well-known method in preserving foods. The objective of the experiment is to observe the effect of pickling on the quality of chillies. The quality that have been chosen to be observed are colour, texture, smell, pH and bacteria colony on the pickles chillies. The chillies is first sterilized at 100⁰C for 15 min before being immersed in 300mL distilled water. Then, 100 mL vinegar, 3 table spoon of sugar and 1 table spoon of salt is added on the sample. Nutrient Agar (NA) is used for the cultivation of bacteria obtained from the sample. The incubation is done at 37⁰C for 24 hours. The colour of green chillies degraded over one week of pickling time due to enzyme browning. The smell of the solution becoming more acidify day to day as the acid give its characteristic sour tang. The texture of the pickled chillies become soft and squishy compared to their original texture which are crunchy and rigid. The pH of the sample decreases right after the vinegar is added, however increases as the pickling time increases due to osmosis process occur between the chillies cell and the pickled solution. 34 bacteria detected for the sterilized chillies added with 300mL of distilled water sample at t = 0h (10.30 am), 73 bacteria detected for the samples added with 100 mL vinegar, 3 table spoon sugar and 1 table spoon salt at time, t = 0h (11.08 am) and 3 bacteria detected for the sample at time, t = 1h (12.08 pm). The experiment was successfully conducted using several parameters to improve the pickling techniques of food preservation.