Author(s): Shubha Singh, Meena Goswami, Vikas Pathak and Vivekanand

Abstract: This study was designed to evaluate the effect of lactic acid as acidulants and glycerol, sorbitol, and honey as humectants on the storage stability of shelf-stable chicken pickles. Chicken pickle was prepared according to method prescribed by Das et al. (2013) ^[3] with slight modifications. An attempt was made to improve the shelf life of steam-cooked chicken pickles by incorporating acidulant i.e. lactic acid at 1% level and humectants i.e. glycerol at 3% level (GY) or honey at 6% level (HY) or sorbitol at 6% level (SB). Control and treated chicken pickles were well acceptable up to the 60^th day of storage based on sensory score and physico-chemical properties. The pH, TBARS, and FFA values of HY, GL, and SB were significantly (p<0.05) lower whereas titrable acidity was significantly (p<0.05) higher than the control during storage. The values of titrable acidity, TABRS, and FFA value of control as well as treatments increased significantly (p<0.05) whereas pH and sensory scores decreased significantly (p<0.05). Among treatments, HY had higher oxidation stability along with significantly (p<0.05) higher overall acceptability scores. This study concluded that the more stable chicken pickle could be prepared by incorporating 1% lactic acid and 6% honey addition.

DOI: 10.33545/26174693.2024.v8.i6Sh.1378